Cook bacon in a medium sauté pan until crispy then remove and crumble, reserving 1 Tbsp of the drippings in the pan.
Add onions to the pan with bacon drippings and sauté until translucent. Add garlic, stir then remove from heat. Toss with bacon crumbles and set aside.
Melt butter in a medium saucepan. Whisk in flour for 1 minute then slowly whisk in the cream until there are no lumps. Simmer for approximately 5 minutes until thickened.
Stir in salt, pepper and thyme then remove from heat. Spread a layer of sweet potato slices evenly in a 9" x 13" pan, overlapping slightly. Season with salt and pepper then spoon ⅓ of the bacon mixture over the potatoes. Pour ⅓ of the cream mixture on top and sprinkle with ⅓ of the cheese.
Repeat steps until the potatoes and bacon are gone. Finish with the cream mixture and cheese.
Bake 35–45 minutes, or until bubbly. Enjoy.
One Last Thing
Did you know sweet potatoes are one of the oldest vegetables known to mankind? Originally grown in Central and South America, they made their way to Europe then back to this side of the ocean.