SWEET POTATO SCOLOPS
1 ½ pounds small sweet potatoes, peeled and thinly sliced
2 teaspoons chopped fresh thyme, divided
1 cup (4 oz.) freshly shredded mozzarella cheese, divided*
2/3 cup heavy cream
1 garlic clove, pressed
½ to ¾ teaspoon salt
¼ teaspoon freshly ground pepper
Garnish: fresh thyme
Preheat oven to 180ºC. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan.
Sprinkle with 1 ½ teaspoon thyme and ½ cup cheese.
Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
Microwave cream, next 3 ingredients, and remaining ½ teaspoon thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 tablespoon per cup).
Bake at 180ºC, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining ½ cup 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.
Transfer to a serving platter. Garnish, if desired.
Marian van Deventer
