Description
Garlic butter sweet potato stacks bring Mediterranean comfort to your dinner table with crispy, golden layers of tender sweet potatoes kissed by aromatic garlic and herb-infused butter. Dinner guests will savor each delectable slice of this elegant, rustic side dish that elevates simple ingredients into a memorable culinary experience.
Ingredients
Scale
Main Ingredients:
- 1.2 kilograms (2.6 pounds) sweet potatoes, peeled and thinly sliced into rounds (about 3 millimeters / 1/8 inch)
- 45 grams (1.5 ounces) Parmesan cheese, finely grated
Butter and Seasonings:
- 6 tablespoons (90 grams) unsalted butter, melted
- 3 large cloves garlic, finely grated
- 1 tablespoon fresh rosemary, finely diced
Spices:
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (180°C), ensuring the rack is positioned in the middle for even cooking.
- Thoroughly wash and peel the sweet potatoes, trimming off both ends to create flat surfaces for stable slicing.
- Using a sharp mandoline or chef’s knife, carefully slice the sweet potatoes into uniform rounds approximately 1/8 inch (3 millimeters) thick.
- Generously grease the inside of a standard 12-cup muffin tin with melted butter to prevent sticking.
- In a spacious mixing bowl, combine the remaining melted butter, minced fresh garlic, finely chopped rosemary, kosher salt, and freshly ground black pepper.
- Gently fold the sweet potato rounds in the seasoned butter mixture, ensuring each slice is evenly coated with the aromatic herb blend.
- Arrange a single sweet potato slice at the bottom of each muffin cup, creating a stable base for the stack.
- Sprinkle grated Parmesan cheese over the remaining sweet potato slices, coating them thoroughly with the savory cheese.
- Carefully stack the Parmesan-coated sweet potato rounds in each muffin cup, creating tall, compact towers.
- If the Parmesan mixture appears too dense, add a small amount of olive oil to help distribute the cheese more evenly.
- Drizzle any remaining butter mixture over the stacks for additional flavor and moisture.
- Cover the muffin tin tightly with aluminum foil and bake for 35 minutes, allowing the sweet potatoes to become tender.
- Remove the foil and increase the oven temperature to 400°F (200°C) for the final cooking phase.
- Bake for an additional 15 minutes until the edges are crispy and golden brown, with a slight char developing.
- Test the doneness by inserting a butter knife into the center of a stack – it should slide in smoothly.
- Carefully remove the sweet potato stacks using a spoon, preserving their delicate structure.
- Optional: Drizzle any remaining butter from the tin over the stacks for extra richness.
- Serve immediately while hot and crispy, garnishing with additional fresh rosemary if desired.
Notes
- Prep like a pro by ensuring sweet potato slices are uniform thickness for even cooking and beautiful presentation.
- Create perfect towers by layering slices carefully, brushing with garlic butter mixture to enhance flavor and promote golden-brown crispiness.
- Parmesan cheese coating provides delicious crispy exterior while keeping the centers tender and soft.
- Cover with foil during initial baking to steam potatoes, then uncover to achieve beautiful caramelization and crisp edges.
- Use a muffin tray as a genius mold to create individual elegant potato stacks that look restaurant-worthy.
- Adjust thickness of sweet potato slices using a peeler to guarantee they fit perfectly in muffin cups for consistent results.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 263 kcal
- Sugar: 7.4 g
- Sodium: 436 mg
- Fat: 16.4 g
- Saturated Fat: 10.2 g
- Unsaturated Fat: 5.2 g
- Trans Fat: 0.5 g
- Carbohydrates: 23.6 g
- Fiber: 3.7 g
- Protein: 5.6 g
- Cholesterol: 44 mg