Go Back

SWEET POTATO STACKS

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12

Equipment

  • muffin tin

Ingredients
  

  • 1 1/2 pounds small sweet potatoes peeled and thinly sliced
  • 2 teaspoons chopped fresh thyme divided
  • 1 cup 4 oz. freshly shredded mozzarella cheese, divided*
  • 2/3 cup heavy cream
  • 1 garlic clove pressed
  • 1/2 tsp. salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: fresh thyme

Instructions
 

  • 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.)
  • 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).
  • 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.
  • 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.  *Gruyère cheese may be substituted.
Keyword appetizer, easy kale side dish, muffin tin sweet potatoes, sweet potato stacks, sweet potatoes