"Sweet potatoes get such a one-dimensional treatment -- brown sugar, butter, and marshmallows. Boring. After eating a recent batch of plain old "sweet potato casserole", I decided to create my own savory twist on this Thanksgiving favorite."
Cook the bacon in a dry sauté pan until it is brown and crisp. Drain the bacon on a paper towel-lined plate and crumble when cool. Discard all bacon fat except for just enough to coat the bottom of the pan. Cook the onion in the bacon fat until it becomes transparent.
Layer one-third of the sweet potato rounds in the bottom of a 13x9 inch pan. Sprinkle the sweet potatoes with 1/4 teaspoon of salt and 1/8 teaspoon fresh cracked black pepper. Mix the ricotta cheese, poultry seasoning, a splash of the cream, and a pinch of salt together. Spread half of the ricotta mixture over the sweet potatoes followed by half of the crumbled bacon and half of the onions. Repeat these layers once more and ending with the last third of the sweet potatoes.
In a small bowl, lightly beat the egg. Whisk in the rest of the cream, the garlic, a generous pinch of salt, and a generous pinch of black pepper. Pour this mixture over the casserole. Garnish the top with the whole sage leaves and the thyme leaves.
Cover the casserole and bake. After about an hour, remove the cover and allow the casserole to bake until the top begins to brown and the sweet potatoes are cooked through, 15-30 minutes.