Scalloped Sweet Potato Stacks

Ingredients

• Sweet potatoes
• Half
• Cream
• Sweet potato
• Thyme

Directions

1. Set the oven to 375 degrees. Lightly grease a 12-cup muffin pan, then arrange half of sweet potatoes in the cups. Scatter 1 1/2 tsp. thyme and 1/2 cup cheese over the potatoes, then add the remaining sweet potatoes on top. The potatoes will sit a little higher than the edge of each cup.
2. Microwave the cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Spoon the cream mixture into the muffin cups, using about 1 Tbsp. per cup.
3. Cover the pan with aluminum foil and bake at 375 degrees for 30 minutes. Remove the foil, add the remaining 1/2 cup cheese over the tops, and bake 5 to 7 minutes more, until the cheese has melted and is lightly golden.
4. Let the stacks rest 5 minutes. Slide a sharp knife around the edge of each cup, then use a spoon or thin spatula to lift the potato stacks out. Move them to a serving platter. Garnish, if desired.
5. Gruyère cheese may be substituted.