Scalloped Sweet Potatoes in Lemon-Ginger Cream Sauce

My mother in law made this for Thanksgiving and it was my favorite thing on the table this year.  I believe it is adapted from Cuisine at Home.  I think I'll make this a new holiday tradition!

Scalloped Sweet Potatoes in Lemon-Ginger Cream Sauce

3 cups heavy cream
3/4 cup sugar
1/3 cup fresh lemon juice
2 teaspoons fresh ginger, finely minced or use microplane grater
2 teaspoons salt
8 cups sweet potatoes (or yams), peeled, thinly sliced (2-1/2 pounds)

Directions

1. Boil heavy cream, lemon juice, sugar, ginger and salt in a large pan on high heat. Stir constantly for 15 minutes, reducing to about 2 cups of liquid.
2. Stir sweet potatoes into cream mixture and transfer to six individual creme brulee dishes or one 2-quart casserole dish.
3. Bake in a 350 degree oven for 45 minutes. Let rest 15 minutes before serving.