Whisk in cream, thyme, and pepper. Set aside. Using a mandoline, thinly slice potatoes lengthwise into 1/16-inch-thick slices. Add sweet potatoes to cream mixture; toss gently to coat.

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Preheat the oven to 400°. In a large saucepan, cover the sweet potato slices with water and bring to a boil. Reduce the heat to moderate and cook until just tender, about 5 minutes. Drain well.