Parmesan Sweet Potato Stacks Recipe
Prep Time:
20 minutes
Cook Time:
53 minutes
Servings:
18 Servings
Ingredients
  • 4 medium/large sweet potatoes
  • 1 stick unsalted butter
  • 4 to 6 sprigs fresh thyme
  • ½ teaspoon kosher salt
  • ¾ teaspoon fresh ground black pepper, divided
  • ⅛ teaspoon fresh grated nutmeg
  • ½ cup grated Parmesan, divided
Directions
  1. Preheat the oven to 375 F.
  2. Peel and wash the sweet potatoes, then cut them into slices 1/16- to 1/18-inch thick, and place them in a large bowl.
  3. Remove the leaves from the stems of thyme and chop them finely, then set half the thyme aside and place the other half in a small bowl. Add 2 tablespoons of Parmesan and ¼ teaspoon black pepper to the bowl, and set aside.
  4. In a small saucepan, melt the butter. Add the salt, reserved thyme leaves, remaining ½ teaspoon black pepper, and nutmeg, then turn the heat to low and let it simmer for 3 to 4 minutes, for the flavors to come together.
  5. Using a pastry brush, coat each cavity of a muffin tin with the melted butter.
  6. Pour the rest of the butter mixture over the sliced potatoes and toss to make sure they are coated evenly.
  7. Carefully stack the potatoes in the muffin tins to fill each cup about ⅓ full.
  8. Sprinkle half the remaining Parmesan on the stacks, then add potatoes up to another ⅓ (total ⅔ full), and sprinkle the rest of the Parmesan, then add a final layer of potatoes. You want each tin full, with a slight mound in the middle.
  9. Cover the muffin tin with foil, then roast the potatoes for 35 minutes.
  10. After 35 minutes, remove the foil and sprinkle the tops of the potato stacks with the reserved thyme, Parmesan, and black pepper mix, then continue to roast, uncovered, for 15 to 20 minutes, until a paring knife slides in and out of the center of the stack easily and the top is bubbly and brown.