Scalloped Sweet Potatoes from Cupcakes and Crinoline
1 ½ pound sweet potatoes peeled and sliced thinly
2 teaspoon chopped fresh thyme
4 ounces of freshly shredded mozzarella
⅔ cup heavy cream
½ teaspoon salt
¼ teaspoon freshly ground pepper
Preheat oven to 375°.
Lightly grease a 12-cup cupcake or muffin pan and fill with half of the sweet potatoes stacked neatly within.
Sprinkle with 1 ½ teaspoon thyme and ½ 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.