Each muffin cup flares slightly, so stack slices from ends of potatoes in the bottom and use wider slices from the middle of the sweet potato at the top. We also like this with Gruyère instead of mozzarella.
1 1/2 pounds small sweet potatoes, peeled and thinly sliced
2 teaspoons chopped fresh thyme, divided
1 cup (4 oz.) freshly shredded mozzarella 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
How to Make It
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.)
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).
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.
I saw this recipe and made it with our Easter dinner. It looked cute and easy to make. I read the reviews and decided to use Gruyère cheese because I thought mozzarella might be a little too mild. I made one batch in a muffin pan and one batch in little porcelain custard cups. The muffin batch crisped up much better. But, I was able to put a little more sweet potato in the custard cups. It was delicious and a great hit with our guests. NOTE: I used fresh thyme and it was not overwhelming. I used a Mandoline to cut the sweet potatoes (because they can be hard to cut a consistent width. I can't figure out why someone wouldn't rate this a 5. It was really good.
These are delicious. I have made them several times using a grated Swiss and Gruyere blend available at Trader Joe's. However, I would bet several different cheese/potato variations could be used successfully. I also substitute dried thyme, about 1 tsp instead of 2.
I made these with small redskin potatoes and it was delicious! There was no difference in baking time. I was serving this recipe with blue cheese stuffed buffalo chicken and thought redskin potatoes were a better compliment than sweet potatoes. The result was delicious and I’ll definitely make them again. I can’t wait to try the recipe as written either.
Really good, simple to prepare. I made a full tray (12) and we ate only 6, I individually wrapped the leftovers and froze them. A few days later we thawed and reheated a few as a side, and they reheated really well. Make sure to fill the cups well, they tend to shrink as they cook.
These were fantastic! The sweet potatoes paired well with the mozzarella. I had fresh mozzarella, therefore, perhaps the tops did not brown as shown in the picture? My daughter is not a fan of fresh herbs (too intense of a taste), so I substituted dried. Just a pinch of dried thyme. Also, I used 1/4 tsp garlic powder in place of the pressed garlic. Easy to prep, bake and serve. Although they would be great appetizers, we ate them as a side dish.
With some tweaking this could be a pretty decent recipe, presentation was pretty cute and different...probably won't bother with this one again but might try a variation of it with russet potatoes and cheddar.......
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