For a smaller Thanksgiving gathering, this is an easy, delicious and impressive way to serve sweet potatoes. (I’m NOT on team marshmallow). A mandolin will make short work for slicing those tubers. Then you simply add the potatoes to melted butter, garlic, cheese and thyme before stacking them in muffin tins. The stacks will have crispy, chip-like edges and soft centers. Stacks can also be made with white potatoes.
- Roasted Sweet Potato Stacks
Makes 12 stacks
- 2 sweet potatoes, sized around the same diameter (you will probably have extra slices)
- 6 tbsp unsalted butter , melted
- 3 garlic cloves, minced
- 1/2 cup grated Parmesan cheese and 1/4 cup manchego (optional)
- 2 tbsp fresh thyme. or herb of your choice
- 1 1/4 tsp salt 1/2 tsp black pepper
- Preheat oven to 375F.
- Slice unpeeled potatoes, thin with a mandolin or by hand. Transfer into a large bowl.
- In a large bowl add melted butter, garlic, cheese and thyme. Toss well with your hands. Add potato slices.
- Place piles of the slices in the muffin tin. Don’t worry if they are higher than the rim – they shrink about 25%..
- Cover with foil and bake for 20 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check). Uncover and bake for approximately 10 minutes until the edges crisp up. Note: the thinner the slices, the quicker they cook. WATCH carefully at the end.
- Use a fork and knife to remove the stacks from the muffin tin. Salt and garnish with thyme sprigs.
This is what can happen if the oven is toooo hot and you don’t read all the comments when researching recipes. I adjusted temperature and cook time.
