Sweet potato gratin

Ingredients:

• 1 tbsp unsalted butter, plus extra for greasing the pan
• 1/4 cup breadcrumbs
• 1/4 cup crushed gingersnaps
• 2 cups heavy cream
• 1/4 tbsp. natural maple syrup
• 2 teaspoons fresh thyme
• 1/4 tsp ground allspice
• A pinch of cayenne pepper
• 1.3 kg sweet potatoes (6-8 medium tubers), peeled and cut into 0.5 cm thick circles.

Preparation:

1. Preheat oven to 190°C.
2. In a small skillet over medium heat, melt the butter. Add breadcrumbs and gingerbread cookies and cook, stirring, for 3-5 minutes; set aside.
3. In a medium saucepan, combine heavy cream, maple syrup, thyme, allspice, 1.5 teaspoons salt, and cayenne pepper. Bring to a boil and remove from heat.
4. Grease a 3-quart baking dish. Arrange the sweet potatoes in a single layer in the bottom of the dish and pour about a third of the cream mixture on top. Repeat to create two more layers of sweet potatoes and cream. Cover with foil and bake for 40 minutes.
5. Remove the foil and continue baking until the cream is bubbling and the sweet potatoes are golden brown and tender when pierced with a knife, another 40 to 50 minutes, sprinkling the sweet potatoes with breadcrumbs 5 minutes before they're done.