Sweet Potatoes Anna

I love sweet potatoes in any form, but don't ever ask me to eat even a bite of those vile things they call candied yams.  Too much sugar, and too mushy and just not good eats (as Alton Brown would say...).  I'll eat sweet potatoes mashed, baked (just like a normal potato), and just about any other way but candied.  This recipe is one of my favorites, and my grandma found it somewhere a long time ago.  Very simple recipe and very tasty results.  I hope you like them as much as I do.

2 lbs sweet potatoes (about 3 large sweet potatoes)
1 stick of butter, melted
parmesan cheese

Set oven to 435 degrees.  Slice the sweet potatoes super thin, like you would Au Gratin potatoes.  I used a salad shooter type thing and just ran them through on the slicer blade, but you can also use a food processor slicing blade, or a mandolin.  They should be about 1/8 of an inch thick.  In a spring form pan, spray a tiny bit of cooking spray just so stuff doesn't stick.  Place a layer of your potatoes on the bottom of the pan so all of it is covered--you'll want to have a good 1/2 inch layer.  Using a turkey baster, drizzle the potato slices with the melted butter, and then sprinkle the layer with the parmesan.  Add another good layer of potato slices, and then more butter and more cheese.  Top with another layer of potato slices, and then another layer of butter and cheese.  Top with the rest of the potatoes, and then top the whole thing with the remaining butter and cheese. Cover with foil, and press down to compress everything.  Bake covered for half an hour, and then remove the foil and bake another half an hour.  Top will be browned and golden.  Drain of any excess butter, and let stand for 5 minutes.  Remove the clamped side of the pan, and then cut the potatoes into wedges and serve with your favorite veggie and protein.