Scalloped Sweet Potato Stacks

By commercecook

When I made them, I didn't use all the sweet potatoes that the recipe ca;;ed for. I also didn't salt or pepper them. I used mozzarella because I thought it would be less greasy.

Ingredients

• 1 1/2 pound small sweet potatoes, peeled and thinly sliced
• 1 cup freshly shredded mozzarella or gruyere cheese, divided
• 2/3 cup heavy cream
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

1. Preheat oven to 375 degrees. Layer half of sweet potatoes in a lightly greased 12 cup muffin pan. Sprinkle with 1/2 cup of the cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
2. Microwave cream, garlic, salt and pepper at high for 1 minute. Pour the cream mixture into muffin cups. (About 1 tablespoon per cup)
3. Bake at 375, covered with aluminum foil for 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 the rim of each cup and lift potato stacks from cups using a spoon or thin spatula.