Motherhood

Scalloped Sweet Potato Stacks recipe side dish MyMommaToldMe.comI can’t say enough about this delish side dish adapted from Southern Living!  Not only are these stacks of sweet buttery goodness beautiful to look at, they have an incredible depth of flavor using just a few fresh ingredients!  I’ve made them at Christmas and these pictured above were made for a recent family brunch–and I got mad props at each event!  These would be ridiculously perfect for Thanksgiving or a fall get together (if you’re planning ahead)!

Check out my tutorial here (with more pics)!  You can thank me later!

SCALLOPED SWEET POTATO STACKS (Inspired by the recipe from Southern Living on MyRecipes.com)

Ingredients:

  • 6 medium sized sweet potatoes, peeled and sliced (don’t use a mandolin)
  • 3 tablespoons fresh thyme, chopped (I used a bit more because I love fresh herbs)
  • Shredded Swiss and Gruyere from Trader Joe’s (or mozzarella)
  • 1 cup heavy whipping cream
  • 2 cloves garlic, finely chopped
  • salt & pepper to taste

Other:

  • 12-cup muffin pan
  • foil
  • parchment paper (optional)

Directions:

  1. Preheat oven to 375 degrees.  Cut 24 strips of parchment paper about 6 inches long and 1 1/2 inches wide.  Place the strips in an “X” pattern in each muffin cup.  If you’re not using parchment paper use cooking spray to lightly grease.  Layer half your sweet potato slices in the bottoms of the pan–try to use the slices that will fit snugly in the bottom (as the muffin pan is fluted).  Layer some of your shredded cheese blend on top of the potatoes and add half the chopped fresh thyme.
  2. Microwave the cream, remaining thyme, chopped garlic and salt and pepper, for 1 minute and stir to combine.  Pour about 1/2 tbsp or the mixture into each partially filled muffin cup.  **Here’s where my technique differs from the original recipe: Take remaining sweet potatoes that will be placed on top of each muffin cup and, in small batches, dunk them in the remaining cream mixture, saturating them well.  Now, stack the “wet” potatoes high in each muffin cup (about 1 1/2 inches above the lip of each cup, because they will bake down).  Pour any remaining cream mixture on top of each stack (make sure each stack gets a good amount of the chopped garlic, that tends to settle at the bottom of the bowl).
  3. Cover the stacks with foil and cook at 375 degrees for 30 minutes.  Uncover and sprinkle with more shredded cheese, cook uncovered for another 5-7 minutes (until melted). 
  4. Let stand for a few minutes and then remove from cups.  Run a sharp knife around the rim of each cup, then lift each stack out using the parchment strips.  If you didn’t use the strips, use a spoon to lift the stacks out (note: it won’t look as good).

 

xo, Kristen
Kristen Hong of Hello Nutritarian

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