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Sweet Potato Stacks
Gear up for Thanksgiving With a Delicious Holiday Recipe!
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Sweet Potato Stacks
0
Servings4
0
Ingredients
4 medium sweet potatoes (see note)
1 stick butter, melted
1/4 cup honey
1/2 tsp salt
1 Tbs fresh rosemary, chopped fine
Directions
  1. Preheat oven to 375 degrees. Cut off the ends of the sweet potatoes and peel. Use a mandoline to slice the potatoes thin. Place potatoes in a bowl and add the melted butter, honey, salt and rosemary. Toss to thoroughly coat the slices.
  2. Spray a 12-cup muffin tin with cooking spray. Gather several slices of potatoes in a stack and press tightly into a muffin cup. Fill each muffin cup to the top with slices. Pour any remaining liquid from the bowl over each muffin cup. Bake for 30 minutes. Remove from oven and run a knife around the edges of each muffin cup. Return to the oven and bake for an additional 20 minutes, or until sweet potatoes are soft and cooked through.
  3. Remove from the oven and run a knife around each muffin cup to loosen. Let cool for 5 minutes. Use an offset spatula to lift the stacks out of the muffin cups. Arrange the stacks on a platter to serve. Garnish with additional rosemary and sprinkle with salt.
  4. Note: Choose sweet potatoes that more narrow in diameter. Slices cannot be wider than the muffin cups. Also, stacks will shrink significantly during cooking. To create height place 2 stacks on top of each other.
0 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 medium sweet potatoes (see note)
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Fresh Sweet Potato - 0.75 Pound
$2.24 avg/ea$2.99/lb
1 stick butter, melted
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Challenge Butter Butter, Salted - 4 Each
$6.49$1.62 each
1/4 cup honey
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Brookshire's Honey, Clover - 12 Ounce
$4.39$0.37/oz
1/2 tsp salt
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Morton Salt - 26 Ounce
$1.29$0.05/oz
1 Tbs fresh rosemary, chopped fine
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That's Tasty Rosemary - 0.5 Ounce
$2.29$4.58/oz

Directions

  1. Preheat oven to 375 degrees. Cut off the ends of the sweet potatoes and peel. Use a mandoline to slice the potatoes thin. Place potatoes in a bowl and add the melted butter, honey, salt and rosemary. Toss to thoroughly coat the slices.
  2. Spray a 12-cup muffin tin with cooking spray. Gather several slices of potatoes in a stack and press tightly into a muffin cup. Fill each muffin cup to the top with slices. Pour any remaining liquid from the bowl over each muffin cup. Bake for 30 minutes. Remove from oven and run a knife around the edges of each muffin cup. Return to the oven and bake for an additional 20 minutes, or until sweet potatoes are soft and cooked through.
  3. Remove from the oven and run a knife around each muffin cup to loosen. Let cool for 5 minutes. Use an offset spatula to lift the stacks out of the muffin cups. Arrange the stacks on a platter to serve. Garnish with additional rosemary and sprinkle with salt.
  4. Note: Choose sweet potatoes that more narrow in diameter. Slices cannot be wider than the muffin cups. Also, stacks will shrink significantly during cooking. To create height place 2 stacks on top of each other.