This might be my new favorite side dish, unless I’m alone, and then I just might eat the whole pan straight from the muffin tins with a plastic fork…
Sweet Potato Stacks
1 1/2 lbs sweet potatoes (small ones).
2 sprigs fresh thyme
6 slices deli ham
4 oz. Gruyère cheese
2/3 cup heavy whipping cream
1 garlic clove
1/2 to 3/4 tsp. salt
1/4 tsp. freshly ground pepper
Mise en Place
Peel sweet potatoes, and slice into 1/4 inch rounds. Peel the thyme leaves from stems, and chop leaves (you want about 2 tsp. divided). Shred cheese (about 1 cup) and divide. Peel and crush garlic. Quarter ham slices.
Preheat your oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. The muffin cups flare outward, so stack potato slices from smaller (in the bottom) to wider at the top.
Place a couple of slices of ham into each cup.
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.)
Cover pan with foil, and bake for 30 minutes. Uncover and sprinkle with remaining cheese. Bake another 5 minutes, or until cheese is melted and just starting to brown.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Let potatoes stand for 5 minutes, then run a knife around edge of each cup, lifting potato stacks using a spoon or rubber scraper. Serve, garnishing with fresh thyme.