It can be hard to come up with an exciting way to serve plain-old potatoes – but we think these stacks do the trick! And they couldn’t be easier. Thinly slice sweet potatoes (or dust off that mandoline if you’ve got one!) and toss with melted butter, parmesan and herbs. We’ve used rosemary and thyme as they pair beautifully with sweet potatoes but use your favorites, or a combination.
Then stack the slices in a muffin pan, sprinkle with some more parmesan and bake. The edges crisp up beautifully while the insides cook up creamy and tender. They make a perfect side dish for any festive meal, but are easy enough to whip up for a hectic weeknight!
Sweet Potato Stacks:
- 4 tablespoons unsalted butter, melted
- 3 small sweet potatoes, peeled and sliced 1/8” thick
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 tablespoon finely chopped fresh thyme leaves
- Salt and pepper
- 4 tablespoons grated parmesan, divided
Pre-heat the oven to 400 degrees. Toss the melted butter and potato slices in a large bowl till well coated. Add the herbs, salt and pepper and 2 tablespoons of the cheese and toss again.
Place stacks of potatoes into the wells of a 12-cup muffin tin – don’t worry if they come up higher than the wells as they will shrink considerably while cooking.
Cover with tin foil and bake for 30 minutes. Uncover, sprinkle with the remaining 2 tablespoons of cheese and bake for an additional 20 minutes. Use a small sharp knife to remove stacks and transfer to a serving platter. Serve immediately.