Y'all know by now that the Flavor of the week is Sweet Potatoes.
Finally. . . a flavor we Southerners know something about! In this recipe, I took the flavors that we love with Sweet Potatoes ~ each in individual stacks. (You can add marshmallows if you'd like)You'll find in this recipe the recommended flavors have been Capitalized.
Sweet Potato Stacks
1 1/2 pounds small sweet potatoes
2 teaspoons chopped fresh THYME
1 cup SMOKED GOUDA CHEESE
2/3 cup heavy CREAM
1 garlic GARLIC, minced
Zest of one ORANGE
2 BAY leaves
ground SALT and PEPPER
THYME and PECAN pieces for garnish
Preheat oven to 375°.
In a small sauce pan combine cream, garlic, orange zest, 1/2 tsp thyme, and bay leaves. Cook on low for 5 minutes and set aside to allow the flavors to mingle.
Without peeling, slice the potatoes thinly.
In a lightly greased 12-cup muffin pan, Layer half of the sweet potatoes. Sprinkle with fresh thyme and grated cheese. Continue with layers until the potato stacks are slightly above the rim of each cup.
Remove bay leaves from the cream. Pour cream mixture into muffin cups ~about 1 Tbs per cup. Cover with aluminum foil; bake 30 minutes. Uncover and sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
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. Garnish, if desired.
You can see, I had decided to use my pecans in a pecan pie ~ so a little crumbled bacon went on top of each. I also like the idea of including a layer of proscuitto in the bottom. . . maybe next time!
Happy Cooking y'all~