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. Use small potatoes so the slices will fit into the muffin cups. Make sure to slice the potatoes on the thin side, about 1⁄4-inch thick, so they’ll cook through (insert a toothpick in the center of each stack to test for doneness). You can also alternate with slices of baking potato or parsnip for pretty white and orange layers.
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
1 1/4 teaspoons kosher salt, divided
1 ounce Parmesan cheese, grated (about 1/4 cup)
Est. added sugars 0g
How to Make It
Preheat oven to 375°F.
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.
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