I had a bit of a mishap because my pyrex exploded in the oven quite unexpectedly while cooking this, but that wasn’t this recipe’s fault. Luckily, I was still able to retain the food and try it. I will say that I opted to mandoline my sweet potatoes in order to get uniform thin slices, and the 5 sweet potatoes called for here were way too many. I ended up using just one large and one small sweet potato, and the dish cooked in about half the time called for, too. In terms of flavor, if I make this again, I think it would be worthwhile to maybe add some herbs to the shallot sauce to add another dimension of flavor to it.