Chili Sweet Potato Gratin

2 10-ounce cans mild enchilada sauce (about 2 cups)
1 cup water
2 large cloves of garlic, minced
5 large sweet potatoes (about 4 pounds)
2 cups shredded Monterey Jack cheese

Preheat oven to 350 degrees. In a large saucepan, simmer enchilada sauce, water, and garlic, with a little salt (to taste). Stir occasionally for about 5 minutes.

Peel potatoes and cut crosswise into 1/2 inch thick slices. In a 3 quart shallow baking dish, layer one fourth of the potatoes in concentric circles, overlapping slightly, and sprinkle with about 1/2 cup of the cheese.

Continue to layer remaining potatoes and cheese in the same manner, ending with cheese on top.
Pour the enchilada sauce mixture slowly over the potatoes, letting it seep between the layers, and bake on the middle rack of oven for 1 hour, or until potatoes are tender. (You may want to set the baking dish on a large cookie sheet, as it sometimes bubbles over when baking.)
Let cool about 10 minutes before serving, and enjoy!!

Serves about 6-8.