easy.
lightly grease a 12-cup cupcake or muffin pan and fill with half of the sweet potatoes stacked neatly within.
sprinkle with 1 1/2 teaspoon thyme and 1/2 cup cheese. top with remaining sweet potatoes. these will rise above the edges of the tin. next, microwave cream, salt, pepper and remaining thyme on high for 1 minute. pour approximately 1 tablespoon cream mixture into each muffin cup.
cover with aluminum foil and bake for 30 minutes. uncover and sprinkle with remaining cheese and bake an additional 5 to 7 minutes until cheese is melted. let stand 5 minutes.
gently pry the edges of the potato stacks from the sides of the muffin tin with 