I get so bored with eating the same things week after week. It discourages me from making a well balanced, healthy meal and I end up eating one or two things, cold, in front of the open door of my refrigerator. (ham and cheese rolls are very popular)
I am always looking for new ways of making side dishes. So you can imagine my excitement when I across this recipe for Scallop Sweet Potato Stacks in my April 2011 issue of Southern Living magazine (even though, I am very much a Yankee, actually, I come from a long line of Vermont rednecks).
Oh my goodness!!! If you like sweet potatoes and do not always want to make the typical sweet potato recipes, you are going to love this! There are few ingredients and it is very simple to put together.
Scalloped Sweet Potato Stacks
Southern Living April 2011
1 1/2 lbs small sweet potatoes, peeled and thinly sliced
2 tsp chopped fresh thyme, divided
1 cup (4oz) freshly shredded mozzarella cheese, divided (Gruyere cheese can be substituted)
2/3 cup heavy cream
1 garlic clove, pressed
1/2 to 3/4 tsp salt
1/4 tsp freshly ground pepper
Garnish: fresh thyme
- 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.) *I also put a little piece of parchment paper on the bottom of each muffin 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.