sweet potato stacks with sage and browned butter

By á-46686

Ingredients

• 1/4 cup unsalted butter
• 3 Tbsp. fresh sage leaves
• 3 garlic cloves, smashed
• 1 1/2 lb sweet potatoes (about 4 small) peeled and cut into 1/4 inch thick rounds
• Cooking spray
• 1 1/2 tsp. kosher salt, divided
• 1 oz Parmesan cheese grated (about 1/4 cup)

Preparation

Step 1

1. Preheat oven to 375 degrees.

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 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.

Calories 95
Fat 4.6g
Protein 2g
Carb 12g
Fiber 2g
Sugars 2g
Chol 12mg
Sodium 274mg