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Scalloped Sweet Potato Stacks

Scalloped Sweet Potato Stacks
This gluten free, primal, and vegetarian recipe serves 12. One serving contains 125 calories, 3g of protein, and 7g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Head to the store and pick up freshly mozzarella cheese, garlic clove, salt, and a few other things to make it today.

Instructions

1
Preheat oven to 37
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OvenOven
2
Layer half of sweet potatoes in a lightly greased 12-cup muffin pan.
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Sweet PotatoSweet Potato
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Muffin TrayMuffin Tray
3
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.)
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Sweet PotatoSweet Potato
PotatoPotato
CheeseCheese
ThymeThyme
4
Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute.
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CreamCream
ThymeThyme
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MicrowaveMicrowave
5
Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
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CreamCream
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6
Bake at 375, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese.
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CheeseCheese
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Aluminum FoilAluminum Foil
OvenOven
7
Bake 5 to 7 minutes or until cheese is melted and slightly golden.
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CheeseCheese
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OvenOven
8
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.
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PotatoPotato
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SpatulaSpatula
KnifeKnife
9
Transfer to a serving platter.
10
Garnish, if desired.
11
*Gruyre cheese may be substituted.
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CheeseCheese
DifficultyExpert
Ready In1 h, 5 m.
Servings12
Health Score10
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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