She Strengthens

Elegant Sweet Potato Stacks for Your Next Gathering

When it comes to hosting a holiday buffet or a formal party, presentation matters. That’s why these individual sweet potato stacks are a game-changer. Not only do they make it easy for guests to serve themselves, but they also add an touch of elegance to any table setting.

The Secret to Perfect Slices

To achieve uniform, thin slices of sweet potato, invest in a mandoline. This special equipment will make all the difference in the world. If you don’t have one, a vegetable slicer will do the trick.

Selecting the Right Sweet Potatoes

Choose small sweet potatoes with a diameter similar to the wells in your muffin tin. This will make assembly a breeze. Feel free to mix and match different sweet potato varieties, such as garnet or jewel, for a visually appealing display.

A Recipe for Success

This recipe, adapted from Southern Living magazine, yields 12 servings and takes about 1 hour and 5 minutes to prepare. With a medium level of difficulty, it’s perfect for those who want to impress without too much fuss.

Ingredients:

• 1 1/2 pounds small sweet potatoes, peeled and thinly sliced
• 2 teaspoons chopped fresh thyme, plus leaves for garnishing
• 4 ounces whole-milk mozzarella, shredded (about 1 cup)
• 2/3 cup heavy cream
• 1 medium garlic clove, minced
• 3/4 teaspoon kosher salt
• Freshly ground black pepper

Assembling the Stacks

Heat your oven to 375°F and lightly grease a 12-cup muffin pan. Layer half the sweet potato slices in the muffin wells, followed by a sprinkle of thyme and half the mozzarella. Top with the remaining sweet potatoes, which should rise slightly above the rim of each cup.

The Creamy Touch

In a small saucepan, heat the cream, garlic, salt, and remaining thyme until it just comes to a boil. Carefully distribute the hot cream among the muffin cups, about 1 tablespoon for each.

Baking and Serving

Cover the pan tightly with foil and bake for 30 minutes. Uncover the pan and distribute the remaining cheese among the sweet potato stacks. Bake, uncovered, until the cheese is melted and starting to brown, about 5 minutes. Remove to a cooling rack and let stand for 5 minutes. Run a sharp knife around the rim of each cup, and use a spoon or thin spatula to carefully lift the potato stacks from the cups and onto a warmed serving platter. Sprinkle with thyme leaves and serve.