Roasted Sweet Potato Stacks
These Baked Sweet Potato Stacks are stacked and baked to perfection with Parmesan cheese and browned garlic butter in each layer.
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Ingredients
- ¼ cup butter
- 2 tablespoons fresh sage leaves
- 4 garlic cloves, minced
- 3 medium sweet potatoes, peeled and sliced into ¼-inch thick rounds
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 375F.
- In a medium saucepan, melt the butter over medium-high heat. Add the sage and garlic. Reduce the heat and cook for 5 minutes until the butter is foamy and starting to brown.
- Carefully remove the sage leaves and place them on a paper towel-lined plate.
- Place 2 sweet potato rounds in the bottom of a baking dish. Sprinkle the stacks with salt, black pepper, and 2 tablespoons cheese. Add 2 more potato rounds and top each stack with ½ teaspoon of the browned butter. *If you are using mandolin sliced potatoes, the slices will be thinner, so you'll probably wind up stacking 4 rounds at a time, topping with cheese, and then top with another 4 slices.
- Cover the dish with foil and bake for 25 minutes or until the potato stacks are fork-tender. Remove the pan from the oven and discard the foil. Preheat the oven to broil.
- Drizzle the remaining butter over the potatoes and sprinkle with additional cheese. Broil the potatoes for 3 minutes or until the cheese melts.
- Remove the potatoes from the oven and place the potato stacks onto a platter. Top with the reserved, butter-poached sage leaves and serve.
Nutrition
Serving: 1 stack | Calories: 113kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 314mg | Potassium: 244mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9782IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
