Description
Elegant sweet potato stacks layered with aromatic garlic butter and baked in muffin tins for restaurant-quality presentation at home.
Ingredients
Scale
- 3 large sweet potatoes (about 2 pounds), peeled
- 4 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons grated Parmesan cheese (optional)
- Cooking spray or additional butter for greasing
Instructions
- 1. Preheat oven to 425°F (220°C) and grease a 12-cup muffin tin with cooking spray or butter.
- 2. Cut sweet potatoes into â…›-inch thick rounds using a sharp knife or mandoline.
- 3. In a large bowl, combine melted butter, minced garlic, thyme, salt, pepper, and smoked paprika.
- 4. Add sweet potato rounds to the bowl and gently toss until well-coated.
- 5. Stack 8-10 coated rounds in each muffin cup, pressing gently to compact.
- 6. Drizzle any remaining garlic butter over the tops of the stacks.
- 7. Cover with foil and bake for 30 minutes.
- 8. Remove foil and bake 15-20 minutes more until tops are golden brown.
- 9. Cool in pan for 5 minutes before carefully removing with a spoon.
- 10. Garnish with fresh parsley and Parmesan cheese if desired. Serve warm.
Notes
Store leftovers in refrigerator for up to 4 days. Reheat in oven at 350°F for best results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 180
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g