Rinse sweet potatoes, peel and cut into 2 mm thick slices. Cook al dente in milk with salt, pepper and cinnamon (five to ten minutes) and drain.
Boil the rest of the milk to half.
Cut carrots into slices and make al dente in salted water.
Place potatoes and carrots in layers in a buttered baking dish, pour boiled milk over them and sprinkle with breadcrumbs. Bake briefly over high heat in the oven.
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