Scalloped Sweet Potato Stacks
Just 5 ingredients! Sweet potatoes stacked with cheese, cream, and herbs make the perfect holiday side dish or appetizer.
Ingredients
- 1 1/2 pounds sweet potatoes, about 2 inches in diameter, peeled and thinly sliced
- 2 teaspoons fresh rosemary or thyme, chopped and divided
- 1 cup (4 ounces) Gruyere or mozzarella cheese, freshly shredded and divided
- 2/3 cup heavy cream
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Garnish: fresh rosemary or thyme sprigs
Instructions
- Preheat oven to 350 degrees. Place rack in the center of the oven. Lightly grease a 12-cup muffin pan.
- Layer half of the sweet potatoes in the 12 muffin pan cups. Stagger the slices as you stack to get a fully-formed stack.
- Sprinkle with 1 1/2 teaspoons freshly chopped rosemary or thyme and 1/2 cup cheese, divided among the 12 cups. Top with remaining sweet potato slices. As the sweet potatoes will shrink during baking, slices should be stacked about ½ inch above the rim of each cup.
- Combine cream, garlic, salt and pepper, and remaining 1/2 teaspoon rosemary or thyme. Microwave on HIGH for 1 minute. Carefully pour about 1 tablespoon of cream mixture over each sweet potato stack. Cover with aluminum foil.
- Bake for 30 minutes. Remove aluminum foil and sprinkle with remaining 1/2 cup cheese. Bake for another 5 to 7 minutes or until cheese is melted and slightly golden. Let sit for 5 minutes.
- Run a knife around the rim of each muffin cup and lift potato stacks from the cups using a spoon or thin spatula. Transfer to a serving platter. Garnish with rosemary or thyme sprigs if desired.
Notes
I prefer the flavor and texture of sweet potatoes that are orange in color rather than white.
It is easiest to use sweet potatoes that are about 2 inches wide. When sliced, these fit nicely in the muffin cups. If you are unable to find long, slim sweet potatoes, use a wider sweet potato and cut the slices in half to fit the muffin cups.
Make sure to layer the potatoes about 1/2 inch above the rim if you want a nice stack; the potatoes will shrink during baking.
To prepare as an appetizer, cut the sweet potatoes smaller and place in a mini muffin pan. If you don’t have a mini muffin pan, use a regular-size muffin pan but stack the sweet potatoes halfway to the top of each muffin cup. Bake until the edges of the sweet potatoes are light brown. This will make them closer to bite size and they will hold together better when picked up.
Make-ahead tip: Make and bake as directed, but leave the potato stacks in the muffin tin until time to serve. Cover and refrigerate. When ready to serve, pop the pan into a 350 degree oven until warmed through.
These sweet potato stacks are also fantastic served at room temperature.