Scalloped Sweet Potatoes

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. 


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