An impressive side that will knock the socks off folks at your table.
Grease bottom of a 10-inch cast-iron skillet or baking dish with butter.
Using a mandoline, thinly slice sweet potatoes (about 1/16 inch thick).
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
(Alternatively, thinly slice sweet potatoes 1/8 inch thick using a chefs knife.)
Place stacks of sweet potato slices on their sides in prepared pan, fanning slightly.
Reduce heat to medium-low; simmer, stirring often, until garlic is softened, about 15 minutes.
Remove and discard garlic, if desired.
Pour cream mixture over potatoes in skillet.
Sprinkle with Parmesan cheese and remaining 1 teaspoon salt.
Cover tightly with aluminum foil.
Bake in preheated oven until potatoes are tender and easily pierced with a knife, 50 to 55 minutes.
Remove foil, and bake until top begins to brown, about 15 minutes.
Remove from oven; let cool 10 minutes.
Garnish with additional thyme leaves, and serve.
