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Hands-On Time
25 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 12 servings
Photo: Beth Dreiling Hontzas; Styling: Amy Burke

How to Make It

Step 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.)

Step 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).

Step 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.

Step 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.

Step 5

*Gruyère cheese may be substituted.

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