For a creative way to serve up sweet potatoes this season, create individual sweet potato side dishes for each guest by baking and serving to the table in non-stick Culinary Parchment baking cups (available in 3 sizes). Fun to make and so easy to bake.
- 1 pound (500g) sweet potatoes, peeled & sliced
- 2 small shallots, finely chopped
- ¼ cup (60mL) cold butter, cut into tiny cubes
- 1 tablespoon (15mL) flour
- ½ cup (125mL) 5% cream
- 2/3 cup (150mL) grated Gruyere
- 2 teaspoons (10mL) fresh thyme or rosemary, finely chopped
- ¼ teaspoon (1.25mL) salt
- ½ teaspoon (2.5mL) ground black pepper
- ½ cup (125mL) grated Parmesan
- 12 Large size Paper Chef Culinary Parchment baking cups
- 1 sheet Paper Chef Culinary Parchment paper, cut into 12 small circles
- Preheat oven to 350F (180°C)
- Peel the potatoes and cut into very thin slices or use a mandolin. The mandolin is the preferred method. If you have large potatoes, cut the slices in half so they can fit nicely into the Culinary Parchment paper cups.
- In a large bowl, place the potatoes and the rest of the ingredients, except the Parmesan. Mix well and make sure each potato slice is coated.
- Place 12 Paper Chef Large size baking cups in a muffin tin and evenly divide the mixture, packing it well into each cup. Make sure the top layer is neatly arranged in overlapping slices. Sprinkle each top with half of the Parmesan cheese
- With scissors, cut 12 circles to neatly cover the top of the cups. Gently press the circles onto the top of each potato cup to ensure it stays in place.
- Bake for 30 minutes. Remove the parchment paper circles and sprinkle with Parmesan.
- Bake another 15 minutes reducing the oven to 350F(180°C) until golden brown.
Makes 12 individual servings.