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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