Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish.

Peel and slice about 2 to 3 medium sweet potatoes into thin, even rounds (about 1/8 inch thick) and boil for 10–15 minutes until tender.

Layer half of the sweet potato slices in the greased baking dish in an overlapping pattern.

Sprinkle half of the fresh cranberries over the first layer of sweet potatoes.

In a mixing bowl, whisk together 1 cup of heavy cream, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and a dash of salt and pepper. Pour half over the layers.

Repeat the layering with the remaining sweet potato slices and cranberries, pouring the rest of the cream mixture on top.

Top with 1 cup of shredded Gruyère cheese and 1/2 cup of breadcrumbs.

Bake for 30–35 minutes until the top is golden brown and bubbly.

Cool for a few minutes before serving.