My awesome sister-in-law Barb sent me a cool recipe for sweet potato stacks. Since Doug and I both love a good baked or roasted sweet potato I knew we would tuck into these and fall in love.
I liked them and while it’s not a method I would use all the time, the presentation is attractive and the creamy cheesy taste melded well with the thin potato slices.
Sweet potatoes are a natural with pork. The day I planned to try these stacks was also a day I knew a slow cooker meal was in order. Doug had been out of town on business so the evening he was scheduled to return home, I wanted to have something to reheat quickly or prepare quickly. When one gets back to the cold office at 6:30 p.m., weary from travel, dinner needs to be hearty and ready for the table.
A slow cooker is your friend for these occasions. Early that morning I set up a pork roast with all the herbs and seasonings to transform it to carnitas. (Awesome carnitas recipe Here)
It was a good comfort food meal, hearty enough and healthy enough to please a road weary husband on a cool Friday evening.
Open that wine and pass the bottle please!
Thank you, Barb!!
Sweet Potato Stacks
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
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.)
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).
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.
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.
*Gruyère cheese may be substituted.
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