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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.

Jiselle Basile
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey; Styling: Heather Chadduck Hillegas

Recipe Summary

active:
20 mins
total:
55 mins
Yield:
Serves 12 (serving size: 1 potato stack)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F.

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  • 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.

  • 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.

  • Preheat broiler to high.

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

Nutrition Facts

95 calories; fat 4.6g; saturated fat 2.8g; mono fat 1.2g; poly fat 0.2g; protein 2g; carbohydrates 12g; fiber 2g; cholesterol 12mg; sodium 274mg; calcium 43mg; sugars 2g.
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