Tuesday, March 21, 2017

Easter Scalloped Sweet Potato Stacks


  • 1 1/2 pounds small sweet potatoes, peeled and thinly sliced
  • 2 teaspoons chopped fresh thyme, divided
  • 1 cup (4 oz.) freshly shredded mozzarella cheese, divided*
  • 2/3 cup heavy cream
  • 1 garlic clove, pressed
  • 1/2 to 3/4 tsp. salt
  • Garnish: fresh thyme

How to Make It

  1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
  2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
  3. Bake at 375°, 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. Garnish, if desired.- Serve at room temp. and Enjoy!

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