Ingredients
4
cups heavy cream (1 quart)
2
tablespoons Madras curry powder
1/4
teaspoon ground turmeric
1
bay leaf
2
cloves garlic
1/2
cup fresh finely chopped cilantro
2 1/2
lb sweet potatoes, peeled and cut about 1/2-inch thick (8 cups)
2
egg whites
2
cups shredded Parmesan cheese
1
cup ground bread crumbs
1
teaspoon kosher salt and cracked black pepper
Preparation
Heat the oven to 375°F. Butter a 13 x 9-inch (3-quart) glass baking dish.
In medium saucepan, combine cream, curry powder, turmeric, bay leaf, and garlic bring to a boil. Remove from heat and let the flavors steep for 1/2 hour. Strain the bay leaf and garlic from the cream. Add the cilantro into the cream.
Whip the egg whites to stiff peaks. Add sweet potatoe slices and salt and pepper. Toss to coat potatoe slices with egg whites.
Lay a layer of the sweet potatoes to cover bottom of baking dish. Sprinkle with Parmesan cheese. Repeat layering until all potatoe slices and Parmesean cheese is used. Pour the flavored cream evenly over the potatoes. Cover with foil.
Bake about 1 hour, until cream is bubbly. Remove foil. Sprinkle with bread crumbs and bake an additional 15 minutes.
