Took the basic idea of this recipe and made some adjustments using what I had on hand. I used provolone cheese instead of Gruyere and spinach instead of Swiss chard. And fresh thyme? Get real.
Grating a sweet potato is no easy task, but it was worth it.
These were so beautiful and tasty.
I served them up with some roasted asparagus.
Ain't she a beauty?
I am totally ready to make these again... like now.