Ingredients

• 4 lbs red-skinned sweet potatoes
• 1 TBSP curry powder
• 1 TBSP ground cumin
• 3/4 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1 1/2 cups sour cream, divided
• 3 cups shredded extra sharp white cheddar (12 oz)

Directions

1. Preheat oven to 350 deg.

2. Cook sweet potatoes in a large pot of boiling water until just tender, about 20 minutes. Drain well and cool. Peel sweet potatoes and cut into 1/4 inch slices.

3. Mix curry powder, cumin, cinnamon, ginger and salt in a small bowl. Completely line the bottom of a 9" springform pan with sweet potato slices, filling in any spaces with cut up sweet potato slices. Press down lightly. Spread 1/2 cup of sour cream over sweet potatoes. Sprinkle 1 tablespoon of spice mixture over sour cream. Sprinkle with 1 cup of cheese. Repeat twice with remaining sweet potatoes, sour cream, spice mixture, and cheese. Place pan on rimmed baking sheet, bake until cheese is melted and browned, about 35 minutes.

4. Remove from oven and let sit for 5-10 minutes. Remove springform side and transfer to a serving plate. Cut in wedges to serve.

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