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

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.