Holiday Cooking | November 10, 2011

Scalloped Sweet Potato Stacks

Scalloped Sweet Potato Stacks
Scalloped Sweet Potato Stacks
Scalloped Sweet Potato Stacks
Sheri, my SIL found this recipe for Scalloped Sweet Potato Stacks in  Southern Living mag last spring. She served it at a family dinner and her brother, (my hubs) loved it so much he ate three or four in one sitting. Did I mention he usually won’t touch sweet potatoes? You can make this as a side dish in a regular size muffin tin, or in a mini tin for an appetizer portion. I’ve made Scalloped Sweet Potato Stacks several times and the result is the same every time. Everyone loves this recipe. It’s perfect for my favorite holiday of the year.Thanksgiving!!!!!!Two more weeks.Can you tell I’m excited?
 

Scalloped Sweet Potato Stacks

adapted from Southern Living Magazine, 2011

Ingredients

  • 1 1/2 pounds small sweet potatoes peeled and thinly sliced *
  • 2 teaspoons chopped fresh thyme or rosemary divided
  • 1 cup 4 oz. freshly shredded mozzarella or 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 or rosemary

Instructions

  1. Preheat 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.)
  2. Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme or rosemary at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
  3. 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.
  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.

Recipe Notes

-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.

Scalloped Sweet Potato Stacks
Scalloped Sweet Potato Stacks

This is an example of a stack that was used for an appetizer portion, not stacked quite as high in the cup, and baked a bit more.

14 thoughts on “Scalloped Sweet Potato Stacks

Leave a Reply

Your email address will not be published.

Recipe Rating




  1. oh yum! you are such a pro, your cooking always looks fabulous and must taste great! your photos are exquisite too! si, i always provide a translation of english or french in italics right in my posts. i decided to do this a few months ago because i have a growing french readership, but since it's not so evident, maybe i'll have to find another solution, thanks for pointing it out. maria

  2. These really sound delicious. I'm never disappointed when I visit here. You always have something new and different that catches my eye and I feel my time here is well-spent. I hope you have a great day. Blessings…Mary

  3. Why, oh why, oh WHY have I never told you how much we LOVE and ADORE these?? I don't know, but it's the truth. We started making them in 2012 at Thanksgiving, and now they're DEMANDED for both Thanksgiving and Christmas. You're a peach. Also, a sweet potato.

    1. Hi barbara,
      These are also our family favorite for the holidays! made 150 of these for a ward Christmas dinner in December. Of course, they were a hit! Thank heavens for Southern Living Magazine! love you 🙂

[instagram-feed]