Ingredients
2 medium sweet potatoes (1 pound)
4 ounces Gruyère cheese, shredded (1 cup)
4 ounces pancetta, diced small (1 cup)
3/4 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper
Preparation
Preheat oven to 400°F. -Peel the sweet potato and slice into 1/8-inch thick rounds -Coat a 12-cup muffin tin with nonstick cooking spray -Put one slice of the sweet potato into each cup, overlap smaller potato slices if necessary -Top each with a teaspoon of shredded Gruyère and diced pancetta and sprinkle with a pinch salt and white pepper; repeat twice -Top your towers with any leftover cheese and pancetta -Spoon a tablespoon of heavy cream on top of each cup -Spray a sheet of aluminum foil with cooking spray and cover muffin tin loosely
Bake 20 minutes
Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender
Cool 10 minutes before removing from muffin tin and serve as a side dish or appetizer
