Garlic Butter Sweet Potato Stacks with Parmesan and Rosemary
By Marcus Hale
Prep
20 min
Cook
50 min
Total
70 min
Servings
12
Level
Easy
Thin-cut sweet potato rounds cooked covered to help the interior of stacked rounds cook and then uncovered to brown the exterior․ Individual gratin dishes containing sweet potatoes are a suitable alternative for including garlic butter and Parmesan in your dish if you don't plan to serve a family-sized casserole from which everyone will eat at the table․
I add butter to the slices before placing them in baking dishes․ I add cheese to the top slices․ Butter is added to the bottom slices․ Parmesan cheese is added to the other slices․ No part of the slices should be dry before adding them to the cups․
Covering the tray when baking initially keeps the stacks intact and prevents them from becoming discolored․ Uncovering and baking at a higher temperature browns the stacks on top and around the edges․ Baking the stacks twice helps keep them intact and makes them softer inside․ The soft centers are preferred when checking doneness․ There is no need to turn the stacks over while baking them․
Slices from the stack are taken out using a spoon‚ and I sprinkle or drizzle garlic rosemary butter left in the tin over slices from the stack․ The stack can be served with other menu items․ Butter left in the tin browns the outside of stack slices on the serving tray before they are eaten․
Why you'll love this recipe
- Thin rounds can be baked in muffin tins and served as stacks to guests at the table․
- Melted unsalted butter ensures even distribution of butter on each slice, Adding measured salt lets you control how salty the toast is․
- Garlic is included in the butter topping to ensure that each slice of potato includes garlic flavor instead of having all the garlic flavor in one bite․
- Parmesan cheese is sprinkled on slices after they are dipped, It spreads evenly over the slices and does not form clumps․
- A 12-cup muffin pan shapes the potatoes into separate mounds that can be easily scooped out with a spoon․
- The bake surrounded by foil softens the inside of the cake before the bake without foil browns the tops and sides of the cake․
Ingredients
- •1.2 kg sweet potatoes (2.6 lb, peeled and sliced into thin rounds)
- •6 tbsp unsalted butter (90g, melted)
- •3 large cloves garlic (finely grated)
- •1 tbsp fresh rosemary (very finely diced)
- •1 tsp salt
- •½ tsp black pepper
- •45 g Parmesan (1.5 oz)
Instructions
- 1
Preheat the oven to 180C/350F.
- 2
Peel the sweet potatoes and cut off both ends. If they are wider than the muffin tray cups, shave them with a peeler until they fit. Slice into thin rounds, about 3mm/1/8 inch thick.
- 3
Brush the inside of a 12-cup muffin tray with melted butter. In a large mixing bowl, combine the remaining butter with the rosemary, garlic, salt, and pepper. Toss in the sweet potato slices until coated, then place one slice in each muffin cup. Toss the remaining slices with the Parmesan, then stack them into the cups. Brush any butter and Parmesan left in the bowl over the stacks, loosening dry or clumpy Parmesan with a dash of oil if needed.
- 4
Cover the tray with foil and bake for 35 minutes.
- 5
Remove the foil, increase the oven temperature to 200C/400F, and bake for a further 15 minutes, or until the stacks are lightly charred and soft through the center when checked with a butter knife.
- 6
Carefully scoop out the stacks with a spoon and drizzle or brush them with any butter left in the tin.
FAQ
Nutrition (per serving)
Calories
122
Protein
2.17g
Fat
6.85g
Carbs
13.46g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
