Sweet Potato Stacks with Sage Browned Butter

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Sweet Potato Stacks with Sage Browned ButterRecipe

Photo: Jennifer Causey; Styling: Heather Chadduck Hillegas

Holiday sweet potato sides can lean toward too-sweet territory; a dose of salty, nutty Parmesan balances the flavor in these adorable, delicious stacks. Get the kids to help by having them stack the slices and cheese in the muffin cups as you follow behind with the browned butter.

Serves 12 (serving size: 1 potato stack)

Ingredients

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1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes (about 4 small), peeled and cut into 1/4-in.-thick rounds
Cooking spray
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)

Preparation

Active: 20 Minutes
Total: 55 Minutes

1. Preheat oven to 375°F.

2. Melt butter in a small saucepan over medium-high. Add sage and garlic. Reduce heat to medium; cook 5 minutes or until butter is foamy and just starting to brown, swirling pan occasionally. Place sage leaves on a paper towel-lined plate. Discard garlic. Reserve butter.

3. Place 2 potato slices in the bottom of each of 12 muffin cups coated with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1 tablespoon Parmesan. Add 2 potato slices to each cup; top each with 1/2 teaspoon browned butter. Cover with foil; bake at 375°F for 25 minutes or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 teaspoon salt and remaining 3 tablespoons cheese.

4. Preheat broiler to high.

5. Broil potatoes 3 minutes or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter; top with reserved sage leaves.

Created date

October 2016

Nutritional Information

Calories 95
Fat 4.6 g
Satfat 2.8 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 12 g
Fiber 2 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 274 mg
Calcium 43 mg
Sugars 2 g
Est. Added Sugars 0 g