Scalloped Sweet Potatoes

6 medium-large sweet potatoes
4 T. cold unsalted butter, cut into bits, divided
1-1/2 c. grated sharp cheddar cheese, divided
Salt to taste
Freshly ground black pepper to taste
1-1/4 c. low-fat milk

Preheat the oven to 425 degrees. Lightly butter a 10 x 10" baking dish. Peel the sweet potatoes and cut them in half lengthwise, then slice them into paper-thin half-moons.

Spread half the sliced sweet potatoes in the bottom of the baking dish. Sprinkle with half the butter bits and grated cheese. Season with salt and pepper. Spread the remaining slices on top, then the rest of the butter and grated cheese.

Slowly pour in the milk and gently shake the dish to distribute it evenly. Cook, uncovered, 45 minutes or until potatoes are tender when pierced with a knife. Let sit 10 minutes before serving.

Serves 4-6.

Adapted from Quick Vegetarian Pleasures, p. 181.