Scalloped Sweet Potatoes Recipe

1. 1

   Heat your oven to 375 degrees F and lightly grease a 12-cup muffin pan.

2. 2

   Layer half the sweet potato slices in the muffin wells.

3. 3

   Sprinkle with 1 1/2 teaspoons of the thyme and half the mozzarella.

4. 4

   Top with the remaining sweet potatoes (they should rise slightly above the rim of each cup).

5. 5

   In a small saucepan, heat the cream, garlic, salt, and remaining thyme until it just comes to the boil.

6. 6

   Carefully distribute the hot cream among the muffin cups, about 1 tablespoon for each.

7. 7

   Cover the pan tightly with foil and bake for 30 minutes.

8. 8

   Uncover the pan and distribute the remaining cheese among the sweet potato stacks.

9. 9

   Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes.

10. 10

    Remove to a cooling rack and let stand for 5 minutes.

11. 11

    Run a sharp knife around the rim of each cup, and use a spoon or thin spatula to carefully lift the potato stacks from the cups and onto a warmed serving platter.

12. 12

    Sprinkle with thyme leaves and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.