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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Scalloped Sweet Potato Stacks Recipe

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This recipe for Scalloped Sweet Potato Stacks is from The Race Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. small sweet potatoes, peeled and thinly sliced
2 tsp. chopped fresh thyme, divided
1 cup ( 4 oz.) freshly shredded mozzarella or Gruyere cheese, divided
2/3 cup heavy cream ( a tad more for Utah Mts.)
1 garlic clove, pressed
1/2 to 3/4 tsp salt
1/4 tsp. freshly ground pepper
Garnish: fresh thyme
Directions:
Directions:
Preheat oven to 375'. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with
1 1/2 teaspoon of thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (potatoes will come slightly above the rim of each cup)

Microwave cream, net 3 ingredients, and remaining 1/2 teaspoon thyme at HIGH 1 minute. Pour cream mixture into muffin cups ( about 1 tablespoon 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.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour 15 minutes

 

 

 

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