By now you probably know that Sweet Potatoes are one of my favorite vegetables, especially when I get to throw some cheese on top of them! If you're still looking for a last minute side dish for Christmas these are a fun way to serve up some sweet potatoes. You can slice up the sweet potatoes ahead of time and once that job is done they are pretty easy to throw together. They're cute individual servings that could also work as an appetizer.
I also encourage you to play around, use regular potatoes, mix up the type of cheese and use different herbs. Get wild! I used 2 sweet potatoes and it made enough to fill up one cupcake pan (12 stacks).
2-3 sweet potatoes (make sure they are narrow enough so sweet potato stacks can fit in a cupcake pan)
2 teaspoons dried sage (or thyme), divided
1-1/2 teaspoons cayenne pepper, divided
3/4 to 1 cup shredded mozzarella cheese, divided
1/2-2/3 cup milk
1-1/2 teaspoons garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
Peel sweet potatoes and slice thinly. A mandoline works great for this, but you don't have to have one.
Preheat oven to 375 degrees.
Spray cooking spray into cupcake pan to grease. Layer half of potatoes into each cupcake cup. Sprinkle with half of sage, cayenne pepper and mozzarella cheese. Layer remaining sweet potatoes on top. Stir together milk, garilc powder, salt and pepper. Pour milk mixture into each cupcake cup (approx. 1 tablespoon each). Sprinkle remaining cheese, sage and cayenne pepper on top.
Cover with foil and bake for 25 minutes. Remove foil and cook for about 10 more minutes or until cheese is melted and bubbling.
Remove from oven, let rest for a few minutes and remove each stack by using a small spatula or fork.