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Sweet Potato Stacks
Nb persons: 12
Yield:
Preparation time: 30 minutes
Total time: 1 hour
Source:
1 1/2 pounds | small sweet potatoes, peeled and thinly sliced |
2 teaspoons | chopped fresh thyme, divided |
1 cup (4 oz.) | freshly shredded gruyere cheese, divided* |
2/3 cup | heavy cream |
1 | garlic clove, pressed |
1/2 to 3/4 tsp. | salt |
1/4 teaspoon | freshly ground pepper |
Garnish: | |
fresh thyme |
Preparation
1. Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
3. Bake at 375°, covered with aluminum foil, 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 rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
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