Sweet Potato Stacks with Sage Browned Butter
By khojnicki
Ingredients
- 1/2 c unsalted butter
- 3 tbsp fresh sage leaves
- 3 garlic cloves, smashed
- 1 1/2 lb sweet potato, peeled and cut into 1/4" thick rounds
- Cooking spray
- 1 1/4 tsp kosher salt, divided
- 1 oz parmesan cheese, grated
Details
Preparation
Step 1
Preheat oven to 375 degrees F.
Melt butter in a small saucepan over medium high. Add sage and garlic. Reduce heat to medium; cook 5 mins 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 tsp salt and 1 tbsp Parmesan. Add 2 potato slices to each cup; top each with 1/2 tsp browned butter. Cover with foil; bake at 375 degrees F for 25 mins or until tender. Remove pan from oven; discard foil. Drizzle remaining browned butter evenly over potatoes; top evenly with remaining 3/4 tsp salt and remaining 3 tbsp cheese.
Preheat broiler to high.
Broil potatoes 3 mins or until cheese melts. Remove pan from oven; cool. Place potato stacks on a platter. Top with reserved sage leaves.
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