Preheat your oven to 375°F (190°C).

Peel and slice your sweet potatoes into thin rounds. Boil until fork-tender (10-15 minutes), then drain.

Grease a baking dish and layer half of the sweet potato slices in it.

Sprinkle half of the fresh cranberries over the sweet potatoes.

In a bowl, whisk together heavy cream, brown sugar, cinnamon, salt, and pepper. Pour half over the layers.

Repeat layering with remaining sweet potatoes and cranberries.

Pour the remaining cream mixture over the top layer.

Sprinkle Gruyère cheese and breadcrumbs on top.

Bake for 30-35 minutes until golden brown and bubbly.

Let it cool for a few minutes before serving.