SCALLOPED SWEET POTATO STACKS ENJOY DAN:

              SCALLOPED SWEET POTATO STACKS by CHEF DAN:

Makes 12

INGREDEINTS:

2 small sweet potatoes, peeled and thinly sliced

1 teaspoons rosemary powder

1/2- cup Jarlsberg semi-soft part skim cheese

1/3-cup almond milk

1 garlic clove, smashed

1/2-teaspoon EACH cayenne pepper and smoked paprika

1/4-teaspoon kosher salt

1/8-teaspon freshly ground black pepper

Garnish with fresh snipped chives

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Layer sweet potatoes in lightly greased 1/2-cup muffin pan.

2.   Sprinkle lightly with salt.

3.   Then sprinkle with1/2-teaspoon rosemary and 1/4-cup cheese.

4.   Top with remaining sweet potatoes.

5.   Sweet potatoes should be 1/2-inch above the rim.

6.   Microwave almond milk and 5 ingredients, and rosemary.

7.   Microwave for 1 minutes.

8.   Pour milk mixture into muffin cups about 1/2-tablespoon per cup.

9.   Bake at 350 F covered with aluminum foil.

10.                Uncover and sprinkle with remaining cheese.

11.                Bake 5-7 minutes or until cheese is melted and golden brown.

12.                Run a sharp knife around rim of each cup.

13.                Lift potato stacks from cups using a spoon or spatula.

14.                Transfer to serving platter.

15.                Garnish fresh snipped chives.

ENJOY DAN:                                                         FOR THE LOVE OF FOOD!!