Scalloped Sweet Potato Stacks

This one is all Meave.
She says, “These are ridiculously delicious. … And the thyme smells amazing.”

The recipe is adapted from an entry at Here’s the link.


  • 1 1/2 pounds small sweet potatoes, peeled and thinly sliced
  • 2 teaspoons dried thyme, divided
  • 1 cup (4 oz.) freshly shredded mozzarella* cheese, divided
  • 2/3 cup heavy cream
  • 1 garlic clove, minced
  • 1/2 tsp. salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: fresh thyme
  • *Gruyère cheese may be substituted.

    Time: 1 hour, 5 minutes
    Yield: 12 servings


    Preheat oven to 375°. Prep your ingredients.

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    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 rubber scraper 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. Yummmmmmmy!

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