Sweet Potato Stacks

5 from 1 vote

Impress your guests and elevate your side dish game with these visually stunning Browned Butter Sweet Potato Stacks. With their irresistible flavors and beautiful presentation, they are sure to become a favorite at your table. Enjoy!

Course Side Dish

Cuisine American

Keyword sweet potato stacks

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 96kcal

Author Shelby Law Ruttan

Equipment

Ingredients

¼ cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves , smashed
1½ pounds sweet potatoes , peeled and cut into ¼-in.-thick rounds
Cooking spray
1¼ teasopon salt , divided
¼ cup parmesan cheese , divided

Instructions

Preheat oven to 375.
Place butter in small saucepan over medium-high heat. When butter starts to bubble, add crushed garlic and fresh sage leaves.
Reduce heat and cook until butter begins to brown, swirling the pan occasionally. Watch carefully as you do not want it to burn.
Remove leaves and cloves from butter and place on a paper lined plate. Reserve butter and toss garlic cloves.
Spray 12 cup muffin tin with cooking spray. Place two rounds of sweet potato into bottom of muffin cups. Sprinkle evenly with parmesan cheese (⅛ cup).
Layer with two more rounds of sweet potato. Drizzle each potato cup with 1 teaspoon melted butter mixture. Cover muffin tin tightly with aluminum foil and place in oven. Bake for 25 minutes.
Remove from oven and turn broiler on high. Sprinkle potato rounds evenly with remaining parmesan cheese.
Place under broiler and broil until bubbly and lightly browned. About 2 minutes.
Transfer to serving platter and top with fried sage and drizzle with any extra browned butter.

Nutrition