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.
Scalloped Sweet Potatoes
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
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.
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.