Preheat oven to 350 degrees Fahrenheit/175 degrees Celsuis.

Rinse sweet potatoes, then dry. Poke several times with a fork on all sides. Place on a microwave-safe plate and microwave for 5-8 minutes until potatoes are just starting to soften, turning over once halfway through. They should not be completely tender at this point.

When potatoes are cool enough, peel by starting to remove skin with vegetable peeler or paring knife, then use your fingers to peel off. The skin should come off relatively easily.

Cut potatoes in half, then into ¼-inch slices.

Crumble blue cheese into small chunks.

Shell pistachios and chop roughly.

To assemble, fill the bottom of an 8x8 baking dish or gratin dish with a layer of sweet potato slices, then sprinkle with blue cheese.

Repeat with the remaining sweet potato slices and blue cheese.

Next, drizzle baking dish with heavy cream and olive oil.

Sprinkle with salt and pepper.

Bake for 15-20 minutes, until cheese is melty and beginning to brown, and sweet potatoes can be pierced easily with the tip of a knife.

Serve warm, garnished with chopped pistachios.