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Recipe Instructions:

2 medium sweet potatoes (1 pound)
4 ounces Gruyere 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

Preheat oven to 400°F.
Peel the sweet potato and slice into 1/8-inch thick rounds.
Generously coat a 12-cup muffin tin with nonstick cooking spray.
Put one slice of the sweet potato into each cup.
Top each with about a teaspoon of the shredded gruyere and diced pancetta; sprinkle with a little salt and white pepper.
Repeat twice, overlapping small sweet potato slices if necessary to make a layer and use all slices.
Add any leftover cheese and pancetta on top.
Spoon a tablespoon of heavy cream on top of each cup.
Spray a sheet of aluminum foil with cooking spray and cover pan loosely with the foil, sprayed side down.
Bake 20 minutes. Remove the foil and bake, uncovered, for an additional 20 to 25 minutes until the sweet potatoes are tender.
Allow to cool 10 minutes before removing from muffin tin and serve as a side dish to your favorite main course.