Ingredients

• two 10-ounce cans mild enchilada sauce (2 cups)
• 1 cup water
• 2 large garlic cloves, minced and mashed to a paste
• 5 large sweet potatoes (about 3 1/2 pounds)
• 1 1/3 cups coarsely grated Monterey Jack cheese (about 6 ounces)

Instructions

1. Preheat oven to 375°F.
2. In a large saucepan simmer enchilada sauce, water, and garlic with salt to taste, stirring occasionally, 5 minutes.
3. Peel potatoes and cut crosswise into 1/8-inch-thick slices. In a 3-quart gratin or shallow baking dish layer one fourth of potatoes in concentric circles, overlapping slightly, and sprinkle with 1/3 cup cheese. Continue to layer remaining potatoes and cheese in same manner, ending with cheese.
4. Pour sauce slowly over potatoes, letting it seep between layers, and bake gratin set in a shallow baking pan (it may bubble over) in middle of oven 1 hour, or until potatoes are tender. Gratin may be made 2 days ahead and chilled, covered. Reheat gratin, covered, in oven.