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.
Scalloped Sweet Potato Stacks
HersheyHome Posted: 04/02/11
SusanJ3 Posted: 07/06/11
Nice change for serving a potato side. My family doesn't like sweet potatoes so I substituted regular potatoes. I did get a thumbs up from my son and husband
Huladog Posted: 08/14/11
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.
lovinjim2009 Posted: 04/08/12
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.......
Marley Posted: 03/05/13
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.
Charismagic Posted: 09/15/12
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.