Description
Deliciously layered cheesy sweet potato stacks baked to perfection.
Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ cup (50 g) Parmesan cheese, grated
- ¼ cup (27 g) Gruyere cheese, finely shredded
- 5 medium sweet potatoes, about 3 pounds, peeled and sliced into ⅛-inch thick rounds using a mandolin
- fresh herbs, such as rosemary (optional)
Instructions
- Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the melted butter, garlic powder, salt, and pepper.
- Stir in the Parmesan and Gruyere cheese until evenly combined.
- Add the potato slices and toss gently until all slices are evenly coated in the butter-cheese mixture.
- Stack the coated potato slices into each muffin cup, filling them just above the rim. They will shrink as they cook.
- Cover the muffin tin with aluminum foil and place on a baking sheet. Bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking, uncovered, for another 30-35 minutes, or until the tops are dark golden and crispy and the potatoes are tender.
- Let the stacks cool for 5 minutes, then run a butter knife around the edges to loosen each stack.
- Serve warm, with a light sprinkle of kosher salt and chopped chives.
Notes
- Adjust seasoning according to taste.
- You can substitute sweet potatoes with regular potatoes if desired.
- Garnish with fresh herbs for added flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Sides
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg