2 Tbsp butter, melted
3/4 cup milk
3/4 cup cream
2 Tbsp honey
1 small garlic clove, minced
1/2-1 tsp cayenne pepper
1-2 tsp sweet Spanish smoked paprika
8 ounces fresh goat cheese, softened
salt and freshly ground pepper
3 pounds sweet potatoes, peeled and sliced lengthwise 1/8 inch thick
Preheat the oven to 275 degrees F and brush a large baking dish with the melted butter.
In a medium saucepan, combine the milk, cream, honey, garlic, cayenne, and paprika and bring just to a simmer. Remove from the heat. Whisk in the goat cheese and season generously with salt and pepper.
Line the bottom of the baking dish with a slightly overlapping layer of sweet potatoes. Top with 1/4 cup of the goat cheese cream and spread evenly. Repeat the layering with the remaining sweet potatoes and cream, pouring any excess cream on top; you should have about 5 layers.
Cover the casserole with a sheet of buttered foil and bake for 1 hour. Remove the foil and bake for 1 hour longer, until the sweet potatoes are tender and the top is golden. Let stand for 15 minutes before serving.