Scalloped Sweet Potato Stacks

Scalloped Sweet Potato Stacks


1 1/2 pounds small sweet potatoes, peeled and thinly sliced

2 teaspoons chopped fresh thyme, divided

1 cup freshly shredded mozzarella

2/3 cup heavy cream

1 garlic clove, pressed

1/2 to 3/4 teaspoon salt

1/4 teaspoon freshly ground pepper


1. Preheat oven to 350 degrees. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with a light layer of salt. Then sprinkle with 1 1/2 teaspoons thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes should come slightly above the rim of each cup.)

2. Microwave cream, next 3 ingredients, and remaining 1/2 teaspoon thyme for 1 minute. Pour cream mixture into muffin cups (about 1 tablespoon per cup).

3. Bake, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.

4. Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter.