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Cheesy Sweet Potato Stacks

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I’m actually kind of speechless.

Except for the fact that I’m not.

Ohhhhh, you guys I’m this close to losing the last of my one and a half marbles over these cheesy stacks of splendor and I want to use all caps so bad but I’m trying to be better about it but we all know I’m forever a lost cause YOU HAVE GOT TO MAKE THIIIIIIIISSSSSSS.

And shoot, you don’t even have to make them for Thanksgiving. I won’t be mad atcha. You just have to make them at some point. And by some point I mean five minutes ago. But you can make them for Thanksgiving also. And probably tomorrow too. And tonight. And last week. And now. Til death do us part.

 

Let’s talk about what is happening here before I slip into a dangerous and awesome bubbly cheese and garlic memory coma.

We have thinly sliced sweet potatoes. Okay I used a mandolin. Do you have one? Add it to your Christmas list. It’ll make your life so stinkin’ beautiful you don’t even know.

So we have the potatoes, and we have shredded manchego cheese. Have you ever tried manchego? Add it to your grocery list. It’ll make your life so flippin’ dynomite you don’t even know.

We have the potatoes, the cheese, and the garlic/thyme/nutmeg infused cream. Have you ever infused cream with garlic and thyme and nutmeg? Add it to your bucket list. It’ll make your life so frickin’ sublime you don’t even know.

 

And it bakes. And bakes. And things happen inside the oven we wouldn’t understand. Things we couldn’t understand.

Things we shouldn’t understand. (name that movie)

I wasn’t prepared for this outcome in any way at all ever. I had no idea just how cheesy and melty and phenom dot com these little stacks were going to be. My eyeballs wanted to jump out of their sockets and bear hug every last little one.

But my mouth beat them to it.

Cheesy Sweet Potato Stacks:

(lightly adapted from Southern Living)

What it took for 8 stacks:

* 2 sweet potatoes, thinly sliced (with a mandolin)
* 2 cups shredded manchego cheese (or more if you need it)
* 3/4 cup heavy cream
* 2 cloves garlic, minced
* 2 or 3 sprigs fresh thyme, leaves stripped from stems
* 1/2 tsp freshly grated nutmeg
* 1 pinch coarse salt and freshly grated pepper

Preheat oven to 400.

In a small saucepan, combine the milk, garlic, thyme leaves, nutmeg, salt and pepper. Simmer on low for about 5 minutes, stirring frequently.

Lightly coat 8 ramekins with cooking spray. Stack 6 slices of sweet potato in each ramekin, lightly sprinkling cheese between each potato slice. Top with cheese.

Drizzle about 2 Tbs. milk mixture over each ramekin.

Place ramekins on baking sheet and loosely tent with foil. Bake 45 minutes, covered.

Remove foil and broil until the cheese is browned and bubbly, and the sweet potatoes are easily pierced with a fork.

Serve in ramekins OR remove and serve in cute little stacks. Garnish with more thyme!

*the two that you see at the top of this picture are cheeseless. they’re for my weird husband. do not look to him as role model. thank you. *

Just surrender.

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57 Responses to Cheesy Sweet Potato Stacks

  1. Ali | Gimme Some Oven November 19, 2012 at 7:04 am #

    These look amazing!!! Such a great idea!

  2. Abby@ The Frosted Vegan November 19, 2012 at 7:26 am #

    I would eat these for breakfast lunch and dinner, I need this NOW!

  3. marla November 19, 2012 at 7:39 am #

    Obsessed. Nuff said.

  4. Callie November 19, 2012 at 7:40 am #

    I will try these for sure, look delish!

  5. bridget {bake at 350} November 19, 2012 at 7:45 am #

    Whoa. Just whoa. Those look incredible.

    And, yes…I DO have a mandolin, which I bought, promptly put away and have never used. Maybe this is a sign.

  6. Sanjeeta kk November 19, 2012 at 7:46 am #

    Wow..Yess..am gonna make it soon. Sharing it and pinning it!

  7. Amy November 19, 2012 at 8:06 am #

    WANT. Badly.

  8. claire @ the realistic nutritionist November 19, 2012 at 8:31 am #

    I actually just started panting.

  9. Cookie and Kate November 19, 2012 at 8:43 am #

    You don’t even know how badly I want to eat these sweet potato stacks, like, now-ish. I think I need a mandolin, too.

  10. Karly November 19, 2012 at 9:07 am #

    Four gooey, cheesy ones for you, two sad, cheeseless ones for him. Seems about right.

  11. Dan82904 November 19, 2012 at 9:10 am #

    Looks delicious!!! Pee Wee’s Big Adventure!

  12. Paula - bell'alimento November 19, 2012 at 9:54 am #

    Can I tell you how much I lurve this! I just made a sweet potato gratin. Can’t get enough of that orange goodness.

  13. Kara November 19, 2012 at 9:56 am #

    I must make these. They look amazing!

  14. Katrina @ Warm Vanilla Sugar November 19, 2012 at 10:06 am #

    You rock my potato filled world! Yum!

  15. Christina November 19, 2012 at 10:29 am #

    Your husband is so sad and pitiful. Not to mention cheese-less. How did this mixed marriage occur and how has it lasted? Don’t you secretly, sometimes, slip some cheese into his food? I totes would!!!

  16. Paula November 19, 2012 at 10:37 am #

    Um, yummy!

  17. Alyssa | Queen of Quinoa November 19, 2012 at 11:04 am #

    Man oh man these look so good!!! I want one right now. Yum!

  18. Vita @ Juicer Depot November 19, 2012 at 11:16 am #

    This is an awesome side dish for Thanks Giving dinner. Hmmm, I have never heard of Manchego Cheese. I will search for it though so I can try this.

  19. Brian @ A Thought For Food November 19, 2012 at 11:24 am #

    What a fantastic idea to do these in individual bowls. I did my first gratin a few weeks ago for Lisa’s virtual baby shower and, well, some dirty feelings may have swept over me when I took a bite (not about Lisa… obv). These look f’ing amazing, Bev!

  20. Kelly Senyei (Just a Taste) November 19, 2012 at 12:13 pm #

    WOWZAS! There are (practically) no words for these beauties, Bev! I want to just dig right in!

  21. Sarah November 19, 2012 at 2:04 pm #

    What kind of mandolin do you have? Do you like it?

    • Bev Weidner November 19, 2012 at 2:18 pm #

      I actually just have a cheapy from Target! Simple, white – I THINK around $15. I love it love it love it!

  22. Kristen November 19, 2012 at 2:32 pm #

    Are you kidding me? These? These are brilliant!!

  23. Cassie | Bake Your Day November 19, 2012 at 4:08 pm #

    Totally surrendered. These are out of this WORLD.

  24. Vanessa Larson November 19, 2012 at 4:35 pm #

    I can’t wait to make these!! I love the combo of sweet potatoes and cheese.

  25. Katie @ Blonde Ambition November 19, 2012 at 6:41 pm #

    I’m a loner, Dottie. A REBEL.

  26. Ashley - Baker by Nature November 19, 2012 at 6:51 pm #

    You are GENIUS! I want to crawl inside one of those stacks and never leave.

  27. Tracey @ Cooking with Love November 19, 2012 at 7:10 pm #

    I’m actually kinda speechless too! YUMMO! :)

  28. Lauren November 19, 2012 at 9:45 pm #

    Looks divine!! So trying this over the weekend!

  29. Megan @ Country Cleaver November 19, 2012 at 10:40 pm #

    Waving a white flag – I give in, just hand me a fork.

  30. Stephanie @ Eat. Drink. Love. November 19, 2012 at 10:54 pm #

    This needs to happen in my life. And I didn’t even know it.

  31. Ross | TheFaceBaby November 19, 2012 at 11:04 pm #

    I love sweet potatoes. Cassie loves cheese. We both play the mandolin like pros. Sooooooooo, yes please.

  32. Loretta | A Finn In The Kitchen November 19, 2012 at 11:24 pm #

    I WILL surrender! It wouldn’t be a sacrifice at all…

    I have a thing with sweet potatoes.

  33. Danielle November 20, 2012 at 12:39 am #

    those look amazing!!!

  34. Chung-Ah | Damn Delicious November 20, 2012 at 1:41 am #

    So yeah, I had to take out one of my potato dishes for Thanksgiving and add this on because this is to die for!

  35. Averie @ Averie Cooks November 20, 2012 at 2:51 am #

    Bev – they’re stunning and perfect and glistening and I want!

  36. JulieD November 20, 2012 at 2:31 pm #

    Holy amazing…these look so darn good!!!!!!!! want!

  37. Natalie @ Cooking for My Kids November 20, 2012 at 7:51 pm #

    I have been sick, with almost no appetite. But, wow…all I can say is, “Wow!!!” I knew that catching up with an old friend would make me feel better, and it totally has. Now, if you just lived next door, I would ask you to make these for me STAT. YUMMY!

    • Bev Weidner November 21, 2012 at 6:12 am #

      Nataliiiiie! It’s so good to see your . . . typing again after all this time! <3 (I swear I’m going to write you back.)

  38. Rachael {SimplyFreshCooking} November 21, 2012 at 3:07 pm #

    Whoa.

  39. Ashley @ Kitchen Meets Girl November 21, 2012 at 8:42 pm #

    Amazing. That is all.

  40. Kera December 3, 2012 at 10:46 am #

    I made these over the weekend – OH MY AMAZING!!! These are as good as she says! They were a HUGE HIT at our dinner party!

    • Bev Weidner December 3, 2012 at 11:08 am #

      Ohhh I’m so glad to hear this! Thank you for letting me know!

  41. Sonia - L'Exquisit December 9, 2012 at 1:17 pm #

    I made these a few weeks ago…It was delicious … thanks for the recipe!

  42. Ana March 25, 2013 at 5:16 pm #

    Oh dear, YES.

  43. Barbara August 7, 2013 at 4:28 pm #

    Can you make it with a dairy free product instead of the cream? I can have a bit of cheese but not the cream. I drink almond milk.

    • Bev Weidner August 7, 2013 at 4:50 pm #

      Hi, Barbara! You could definitely try it with almond milk. It might not come out aaaaaas thick and creamy, but give her a go and let me know how it turns out!

  44. Micah September 15, 2013 at 6:01 pm #

    I’ve made this dish on three different occasions and am officially obsessed! It is everything I can do not to make it every night! I don’t have ramekins so I just stack the potato slices in a casserole dish and cook it for the same amount of time. Everyone that I have served it to loves it so much that I’m adding this to my Thanksgiving menu. Thank you again for this amazing recipe!

    • Bev Weidner September 16, 2013 at 7:20 am #

      Ahhhh! No way. That’s awesome! I’m SO glad you’re going to make it for T-giving. Now I’m starving. Thanks for letting me know!

  45. Grace dunn September 22, 2013 at 5:13 pm #

    Bake Sweet Potato Stacks @400 for how many minutes? Would yams be okay?

    • Bev Weidner September 23, 2013 at 1:56 pm #

      Just checked my instructions – 45 minutes! Yams should be just fine. Let me know how they turn out!

  46. Stephanie January 13, 2014 at 1:16 am #

    ok, these sound wonderful ~ but those look like yams not sweet pots…
    will that cheese also work on the real deal?

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