Sweet Potatoes

Slice the raw sweet potatoes 1/4 to 1/2-inch thick.

Put them in a Corning Ware or Pyrex dish 2 inches deep, in layers, staggering rows not more than 3 layers.

On each layer, alternate sprinkling a little salt and sugar (you add between 1 to 1 1/2 cups).

After this is done, pour the unbeaten whipping cream over the potatoes, filling the pan 3/4 full.

Put pats of butter or margarine over the top.

Bake in preheated 350° to 375° oven for 3/4 to 1 hour.

They should be nice and brown and caramelized.