Sweet Potato Stacks
By Deliciously Organic
Yield 12 servings
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The sweet potatoes are sliced, stacked in a muffin tin, drizzled with browned garlic and sage butter and topped with Parmigiano. Of course, if you can’t get your hands on the real-deal Parmigiano cheese, another Parmesan or even Pecorino Romano will work just fine.
Ingredients:
- 5 tablespoons unsalted butter, plus additional to oil the muffin pan
- 12 large fresh sage leaves
- 3 cloves garlic, smashed
- 4-5 medium sweet potatoes, peeled and cut into 1/4-inch thick slices
- 1 1/2 teaspoons Celtic sea salt
- 1 1/2 cups grated Parmigiano Reggiano cheese
Method:
- Preheat the oven to 350 and adjust the rack to the middle position. Melt the 5 tablespoons butter in a small saucepan over medium heat. Add the sage leaves and garlic and continue to cook until butter is foamy and just begins to brown, about 7 minutes. Remove the butter mixture from the heat. Using a slotted spoon, remove the sage leaves from the browned butter and place on a plate lined with a paper towel or dishcloth. Remove the garlic from the browned butter and discard.
- Using a pastry brush, butter a 12-cup muffin tin. Place 2 potato slices in the bottom of each of the 12 muffin cups. Sprinkle each sweet potato stack with a little Celtic sea salt and 1 tablespoon cheese. Place a third potato slice on top of each potato stack and drizzle a 1/2 teaspoon of browned butter over each stack.
- Cover the muffin tin with a piece of parchment paper and then a piece of foil. Bake for 25 minutes. Remove the muffin tin from the oven and remove the parchment and foil. Drizzle the remaining browned butter over each stack, and then season each with a little more sea salt and 1 tablespoon cheese.
- Turn the broiler on high, and place the potatoes under the broiler for 1-2 minutes until cheese is melted and just turning golden brown. To serve, top each with reserved sage leaves.
