Main Dishes

Scalloped Sweet Potato Stacks

caramel potatoes
December 29, 2012
26

Layers of melted mozzarella with cream and a hint of fresh thyme. They will go perfect with your Easer Ham, Turkey at Thanksgiving, or anytime with marinated chicken from the grill

6
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 to 3/4 tsp. salt
1/4 teaspoon freshly ground pepper
Garnish: fresh thyme (optional
•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
Nutritions

Calories
178

Sodium
147mg
6% DV

Fat
13g
20% DV

Protein
5g
10% DV

Carbs
8g
2% DV

Fiber
1g
6% DV
Baked