Spiced Sweet Potato Gratin
['4 pounds red-skinned sweet potatoes (yams; about 3 1/4 pounds)', '1 tablespoon curry powder', '1 tablespoon ground cumin', '3/4 teaspoon ground cinnamon', '3/4 teaspoon ground ginger', '1/2 teaspoon (scant) salt', '1 1/2 cups sour cream, divided', '3 cups shredded extra-sharp white cheddar (about 12 ounces)']
Preheat oven to 350°F. Cook sweet potatoes in large pot of boiling salted water until just tender, about 20 minutes (do not overcook). Drain well and cool. Peel sweet potatoes; cut into 1/4-inch-thick slices.
Mix curry powder, cumin, cinnamon, ginger, and salt in small bowl to blend. Completely line bottom of 9-inch-diameter springform pan with sweet potato slices, filling in any spaces with cut-up sweet potato slices. Press down lightly. Spread 1/2 cup sour cream over sweet potatoes. Sprinkle 1 tablespoon spice mixture over sour cream. Sprinkle with 1 cup cheese. Repeat twice with remaining sweet potatoes, sour cream, spice mixture, and cheese. Place pan on rimmed baking sheet; bake until cheese is melted and sweet potatoes are heated through, about 40 minutes. DO AHEAD Can be made 8 hours ahead. Cover and chill. If desired, reheat in 400°F oven until hot, about 15 minutes.
Remove pan sides from gratin; cut into wedges. Serve gratin warm or at room temperature.
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