Scalloped Sweet Potatoes

I have been looking for a sweet potato dish that used sliced instead of mashed potatoes. Found this recipe in today’s newspaper and thought it sounded wonderful.

Scalloped Sweet Potatoes

Butter, for greasing
2 cups heavy cream (I will use coconut milk)
½ cup light brown sugar
Zest from 1 orange
½ tsp nutmeg
Salt and ground black pepper to taste
2 pounds fresh sweet potatoes, peeled and thinly sliced
½ cup pecan halves

Heat oven to 350 degrees. Grease a gratin or shallow casserole dish with butter.
In a medium saucepan, heat cream, sugar, orange zest, nutmeg, salt and pepper, stirring frequently, just until steaming, about 5 minutes. Do not let mixture come to a boil.
Layer sweet potato slices in prepared baking dish. Pour hot cream mixture over potatoes.
Bake 30 minutes. Spoon cooking liquid over sweet potatoes to moisten top. Sprinkle evenly with pecans and return to
oven and bake until sweet potatoes are tender and browned, about 30 minutes more.
Makes 6-8 servings