Ingredients:
3 lbs sweet potato, peeled and cut into 1/4" thick rounds
3/4 cup parmesan cheese, grated
1 cup of heavy cream
1 tsp salt
1/2 tsp black pepper
1/4 - 1/2 tsp cayenne
4 Tbs butter
non-stick spray
1 package prepared cinnamon roll dough (12.4 oz can)
Directions:
1. Spray inside of Crock Pot with cooking spray.
2. Arrange 1/3 of the sweet potatoes on bottom of Crock Pot, overlapping slightly. Top with 1/4 cup of parmesan.
3. Repeat sweet potato/parmesan layer 2 more times.
4. In a bowl, combine cream, salt, pepper and cayenne. Pour mixture over potatoes.
5. Dot with 2 Tbs of butter.
6. Open package of cinnamon roll dough and set pkged icing aside.
7. Remove a cinnamon roll from the can and unroll into long strip. With the "flat" side down, starting in center of the potatoes, wind the cinnamon roll into a circle. Make sure the edges meet so no potato shows through. Repeat with remaining dough, starting each strip where the last one ended. It should look like a bullseye. Dot the top of the dough with the remaining 2 Tbs of butter.
8. Place lid on Crock Pot, cook on high for 4 hrs.
9. Turn Crock Pot off and drizzle gratin with packaged icing.
10. Let sit, uncovered, for 15 minutes before serving.
Source: Crock-Pot
3 lbs sweet potato, peeled and cut into 1/4" thick rounds
3/4 cup parmesan cheese, grated
1 cup of heavy cream
1 tsp salt
1/2 tsp black pepper
1/4 - 1/2 tsp cayenne
4 Tbs butter
non-stick spray
1 package prepared cinnamon roll dough (12.4 oz can)
Directions:
1. Spray inside of Crock Pot with cooking spray.
2. Arrange 1/3 of the sweet potatoes on bottom of Crock Pot, overlapping slightly. Top with 1/4 cup of parmesan.
3. Repeat sweet potato/parmesan layer 2 more times.
4. In a bowl, combine cream, salt, pepper and cayenne. Pour mixture over potatoes.
5. Dot with 2 Tbs of butter.
6. Open package of cinnamon roll dough and set pkged icing aside.
7. Remove a cinnamon roll from the can and unroll into long strip. With the "flat" side down, starting in center of the potatoes, wind the cinnamon roll into a circle. Make sure the edges meet so no potato shows through. Repeat with remaining dough, starting each strip where the last one ended. It should look like a bullseye. Dot the top of the dough with the remaining 2 Tbs of butter.
8. Place lid on Crock Pot, cook on high for 4 hrs.
9. Turn Crock Pot off and drizzle gratin with packaged icing.
10. Let sit, uncovered, for 15 minutes before serving.
Source: Crock-Pot