Scalloped Sweet Potatoes

If you love sweet potatoes and you’re looking for a way to serve them with a bit of a twist this recipe is for you! This is a great side dish with poultry or ham and not only tastes delicious but plates nicely as well. Each little stack of sweet potatoes fits perfectly into a cupcake tin and makes serving easy.

Ingredients:

1 1/2 pound sweet potatoes peeled and sliced thinly

2 teaspoon chopped fresh thyme

4 ounces of freshly shredded mozzarella

2/3 cup heavy cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Directions:

Lightly grease a 12-cup cupcake or muffin pan and fill with half of the sweet potatoes stacked neatly within.
Sprinkle with 1 1/2 teaspoon thyme and 1/2 cup cheese.Top with remaining sweet potatoes. These will rise above the edges of the tin.Next, microwave cream, salt, pepper and remaining thyme on high for 1 minute. Pour approximately 1 tablespoon cream mixture into each muffin cup.

Cover with aluminum foil and bake for 30 minutes. Uncover and sprinkle with remaining cheese and bake an additional 5 to 7 minutes until cheese is melted.Let stand 5 minutes.

Gently pry the edges of the potato stacks from the sides of the muffin tin with a sharp knife. Lift potato stacks from the cups with a spoon keeping intact.

Garnish if desired with the remaining fresh thyme.

Do you have a favorite sweet potato recipe? I would love to hear about it!
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