Scalloped Sweet Potato Stacks adapted from Southern Living Magazine, 2011
2 teaspoons chopped fresh thyme or rosemary, divided
2/3 cup heavy cream
1/2 to 3/4 tsp. salt
1/4 teaspoon freshly ground pepper
Garnish: fresh thyme or rosemaryPreheat oven to 350°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with a light layer of salt.Then sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes should come slightly above the rim of each cup.)
Bake at 350°, 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.
-Try to buy potatoes that are no larger than about 2 inches wide. When sliced these fit nicely into the muffin tins. Stagger the slices as you stack to get a fully formed stack. Is you are unable to find long, slim sweet potatoes or yams, use a wider potato and cut the slice in half.
-I prefer to use a sweet potato or yam that is orange in color, not the whiter type sweet potato.
-Make sure to stack the potatoes about 1/2 inch above the rim if you want a nice stack, the potatoes will shrink during baking.
-I like this recipe with thyme, rosemary or sage.
-If you don’t have a mini muffin pan, and want to serve theseas an appetizer, just stack the potatoes about half way in the baking cup (instead of to the top) and bake until the edges are browned a bit. This will make them closer to bite size and they will hold together better when picked up.
-One more thing…You can make these early and take them to a gathering. Just pop them into the oven for about 3 minutes at 350 to warm them up a bit. Or they are fine served at room temperature.