Preheat the oven to 375 degrees F (190 degrees C).
Peel and thinly slice the Sweet Potato (3) into rounds using a mandolin or knife.
Thinly slice Shallot (2).
In a pan, add the Butter (1 tablespoon) and sliced shallots.
Gently saute shallots until they are just soft are starting to brown.
Brush Butter (0.5 ounce) into a casserole dish on the bottom and sides.
Start layering the sweet potato rounds into the dish, with one or two layers overlapping and all the rounds tightly together.
Add sauted shallots and sprinkle with Salt and Pepper (to taste). Repeat with another layer until you have filled the entire dish.
Mix together Swanson® Chicken Broth (1 package), Heavy Cream (1 cup), Fresh Thyme (3 sprig), and Cayenne Pepper (to taste). Pour broth mixture right on top of the potatoes, making sure to get all the corners.
Cover tightly with foil and bake for 20 minutes.
Combine Panko Breadcrumbs (1 cup), Parmesan Cheese (1/2 cup), and Butter (5 tablespoon).
When the potatoes are done, remove them from the oven and remove the foil. Sprinkle the panko mixture over the potatoes. Place in the oven again for 40 minutes, uncovered.
Remove from the oven and let it cool for 10 minutes. Serve and enjoy!