Scalloped Sweet Potatoes

Name: Scalloped Sweet Potatoes
Prep time: 30 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 1 1/2 pounds small sweet potatoes, peeled and thinly sliced on a mandoline or vegetable slicer; 2 teaspoons chopped fresh thyme, plus leaves for garnishing; 4 ounces whole-milk mozzarella, shredded (about 1 cup); 2/3 cup heavy cream; 1 medium garlic clove, minced; 3/4 teaspoon kosher salt; Freshly ground black pepper

Sweet Potato Side Dish Medium

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Rate

12 servings Medium

(1) Total: 1 hr 5 mins Active: 30 mins

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Ingredients (7)

1 1/2 pounds small sweet potatoes, peeled and thinly sliced on a mandoline or vegetable slicer
2 teaspoons chopped fresh thyme, plus leaves for garnishing
4 ounces whole-milk mozzarella, shredded (about 1 cup)
2/3 cup heavy cream
1 medium garlic clove, minced
3/4 teaspoon kosher salt
Freshly ground black pepper

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Nutritional Information

Calories116
Fat7.28g
Saturated fat4.33g
Trans fat
Carbs8.48g
Fiber2.35g
Sugar0.47g
Protein4.28g
Cholesterol25.49mg
Sodium185.75mg
Nutritional Analysis per serving (12 servings) Powered by

Individual “stacks” of scalloped sweet potatoes make it easy for guests to serve themselves at a holiday buffet and look elegant as part of a plated presentation at a more formal party. A muffin pan makes assembling and baking just about foolproof in this recipe adapted from Southern Living magazine.

Special equipment: A mandoline will give you uniformly thin slices of sweet potato.

What to buy: Look for small sweet potatoes with a diameter roughly equivalent to the wells in your muffin tin—it’ll make assembly much easier. Mix different sweet potato varieties (garnet, jewel, etc.) in varying shades for a cool look.

Photos by Chris Rochelle, styling by Caitlin M. O’Shaughnessy

Adapted from Southern Living

Instructions

1Heat your oven to 375°F and lightly grease a 12-cup muffin pan.
2Layer half the sweet potato slices in the muffin wells. Sprinkle with 1 1/2 teaspoons of the thyme and half the mozzarella. Top with the remaining sweet potatoes (they should rise slightly above the rim of each cup).
3In a small saucepan, heat the cream, garlic, salt, and remaining thyme until it just comes to the boil. Carefully distribute the hot cream among the muffin cups, about 1 tablespoon for each.
4Cover the pan tightly with foil and bake for 30 minutes. Uncover the pan and distribute the remaining cheese among the sweet potato stacks. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes.
5Remove to a cooling rack and let stand for 5 minutes. Run a sharp knife around the rim of each cup, and use a spoon or thin spatula to carefully lift the potato stacks from the cups and onto a warmed serving platter. Sprinkle with thyme leaves and serve.