Give sweet potatoes the scalloped treatment and the result is something just as comforting and festive as the classic version but with a subtle, satisfying sweetness. Cream infused with garlic, thyme and nutmeg frames the natural flavor of the sweet potatoes, and baking them on a sheet pan rather than in a casserole dish helps them cook faster and creates more surface area for a caramelized, golden-brown top and plenty of crispy edges. Plus, you can skip the fuss of peeling the potatoes: When sliced so thin, with either a mandoline or a sharp knife, the skin softens and practically melts away in the hot oven.