Preheat the oven to 375 degrees F.
Whisk together the cream, light brown sugar, vanilla bean paste, cinnamon, and nutmeg until smooth.
In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper.
Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes.
Remove from the oven and let rest for 15 minutes before serving.
Preheat the oven to 190 degrees C.
Whisk together the cream, light brown sugar, vanilla bean paste, cinnamon, and nutmeg until smooth.
In a 25-centimeter square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper.
Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes.
Remove from the oven and let rest for 15 minutes before serving.
Madagascar Bourbon Pure Vanilla Bean Paste
