Scallopped Sweet Potato Stacks

southern living recipe

Photo by Stephanie M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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

  • 1/4

    teaspoon freshly ground pepper

  • Garnish: fresh thyme

Directions

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. *Gruyère cheese may be substituted.

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