5 large sweet potatoes
2 cloves of garlic
3 tablespoons of butter at room temperature
1 and 1/4 cup of milk
1 cup of heavy cream
Salt, black pepper, and nutmeg to taste
5 large sweet potatoes
2 cloves of garlic
3 tablespoons of butter at room temperature
1 and 1/4 cup of milk
1 cup of heavy cream
Salt, black pepper, and nutmeg to taste
Cut one clove of garlic in half and the other into small cubes. Reserve
Rub the garlic halves with butter in a refrigerator and set aside. Reserve
In a bowl, mix together milk, heavy cream, minced garlic, salt, black pepper, and nutmeg, and remaining butter
Peel the sweet potatoes and cut them into thin slices
Add them to the milk mixture and cook over low heat, stirring occasionally
Cook for three minutes
Use a skimmer to transfer the sweet potatoes to a prepared baking dish, arranging them in layers
Pour in some milk and cover with aluminum foil
Bake in a medium oven for 30 minutes
Remove the aluminum foil and let the surface caramelize.
