About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Sweet Potatoes with Ginger Syrup and Bacon | Main | Sweet Potato & Bacon Pizza »

Sweet Potato Stacks

By Sandi

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
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~

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Comments (2)


I'm at Logan ready to board a flight TO YOUR HOUSE!!!! OMG, amazing!!!!!!!!!

These look great Sandi! I see the efforts of chef Rob are wearing off on you. I'll keep Paolo away from the mandolin when I make these for fear of another finger slice disaster.

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