We have the great debate at our house about smothered sweet potatoes with marshmallows or healthy baked sweet potatoes. Since nobody could agree on what kind we should make, Zac introduced us to these little gems! We know, they aren’t on the healthy eating side but they are good and it could be a lot worse!
1 1/2 pounds small sweet potatoes, peeled and sliced thinly
2 teaspoons thyme
1 cup mozzarella cheese, shredded
2/3 cup heavy cream
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
- Preheat oven to 375 degrees. Layer half of the sweet potatoes in a greased 12 cup muffin tin. Sprinkle with 1 1/2 teaspoon thyme and 1/2 cup cheese. Top with remaining sweet potatoes. The potatoes will be slightly above the rim of each cup.
- Microwave cream, the next 3 ingredients and the remaining thyme on high for about 1 minute. Pour cream mixture into muffin cups . It will be about 1 Tablespoon per cup.
- Cover with aluminum foil and bake for 30 minutes. Uncover and sprinkle with the remaining cheese. Bake 5 to 7 minutes or until the cheese is melted and slightly golden brown.
- Let stand for 5 minutes. Run a sharp knife around the rim of each cup, and lift potato stack from the cups using a spoon or a spatula. Place on a serving tray and you can garnish with a little thyme.