MLK Jr. and Mangia Monday

Darkness cannot drive out darkness: 
only light can do that. 
Hate cannot drive out hate: 
only love can do that. 
– Martin Luther King

Dr. King, almost 46 years after his death, rocks my world.  He possessed such a brilliant mind, was an incredible orator who moved millions to nonviolent action, and led the greatest change to our society in the 20th century. Amongst his most inspirational speeches:
I Have A Dream (Lincoln Memorial Address)
He reminds me that wishing for the world to change is not going to change the world.  
Life’s most persistent and urgent question is, 
“What are you doing for others?’
-Martin Luther King, Jr.


Today is Mangia Monday, the food blog hop I co-host with my lovely friend Kristin of Delightfully Dowling.
I love sweet potatoes – do you??  Not only are they delish, they have nutritional value (including being a good source of vitamin B6 which helps skin maintain youthful elasticity, woohoo!).

This is an easy, different and delicious twist on sweet spuds.
The original recipe is from Southern Living, but I’ve tweaked it a bit.  This would be a pretty addition to a dinner for company, but it’s easy enough for a weeknight meal.
(see full directions below)

Basically sweet potatoes are peeled and then sliced very thinly, and trimmed so the slices will fit into muffin tin cups.  The slices are layered in the muffin tin with shredded cheese.  (I used the trimmings in the middle of each stack of slices.)

Half and half, thyme, garlic, salt and pepper are whisked and microwaved for a minute.
The cream is poured over the individual scalloped potatoes, and they are baked for 30 minutes.
A little extra cheese is added to the top for the last few minutes of baking.
They come out of the oven tender, garlicky-fragrant and in cute little stacks.
Here we go…
  • 1 1/2 pounds small sweet potatoes, peeled and thinly sliced (I used 2 very large potatoes)
  • 1 cup freshly shredded cheese*
  • 2/3 cup half-and-half
  • 1/2 teaspoon dried thyme
  • 1 garlic clove, pressed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • * I used a Mexican blend of shredded cheese because I had it on hand and it was delicious.  The original recipe calls for either mozzarella or gruyere.
  • Preheat oven to 375°. Spray muffin pan with non-stick spray.  
  • Layer half of sweet potatoes in muffin pan cups. Sprinkle with 1/2 cup shredded cheese. Top with remaining sweet potatoes until each muffin cup is a bit more than full (the stacks shrink when cooked).
  • In microwave-safe measuring cup, mix half-and-half, thyme, garlic, salt and pepper.  Microwave 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
  • Cover with aluminum foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
  • Let stand 5 minutes. Lift potato stacks from cups using a spoon or thin spatula and transfer to a serving platter.
  • Since the stacks do shrink a bit when cooking, so plan on approximately 2 per serving.  I served these with pork tenderloin and a salad and they were enjoyed by all!
  • The next morning – leftovers!!

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Thanks for joining us today!