So here’s another fun and visually appealing way to serve your potatoes. If you’ve followed my blog closely, you’ll know I have a weakness for potato stuff in muffin tins. Hash brown egg nests does really well for Mother’s Day and on Easter and Christmas brunch. Another favorite muffin tin potato wonder are mashed potato puffs. If you haven’t tried those already, you’re missing out on some magic. And I’m not speaking in hyperbole, it’s fascinating seeing the before and after pictures. It’s magic!
This time round, I’m gonna try it with some sweet potatoes tossed in melted butter, Parmesan cheese, garlic seasoning and a nice touch of rosemary. These stacks will brown deliciously in the oven but the great thing about them is how you can be messy with the stacking. The messier it is, the more texture and beauty you add to the stacks. Messiness is rewarded here!
So let’s begin.
You’ll want around 5-6 large sweet potatoes which ended up about 5 pounds for me. Peel them and slice them into rounds as thin as you can without hurting yourself. Be careful and take your time! This was the bulk of the preparation for me. Put them in a large mixing bowl that’s big enough for you to toss them around later and let’s move on to the butter mix.
Melt the butter and combine it with olive oil, garlic powder and salt and pepper to taste. Pour it all over the potato slices and mix it up. Then add some Parmesan cheese and freshly chopped rosemary to the bowl. Yum, rosemary smells so good. This little scented treat should cheer you up after sweating all over the potato prep. Mix it all up! I used a spatula but you can use your hands as well. If you chose to use your hands, make sure you grease a muffin pan with non-stick spray first, so you won’t have to wash your hands in between.
Now grab the slices and stack them in your hands. Press them into the muffin wells until you have stacks that are towering well over the lip. It’ll all shrink later. You’ll want an impressive height to begin with so your stacks don’t look underwhelming later. And remember, the messier the stacks, the better they look!
One of my potatoes was slightly larger than the others in width and couldn’t fit in the wells so I just stacked them in a baking pan. If you’ve used up your muffin wells and have more stacks you can make, just put the remainder in a baking pan. I ended up with 14 stacks. Or you just use a baking sheet from the get-go, just be careful that your stacks don’t collapse while moving them around in the oven. The purpose of a muffin tin is merely to keep them stable during the baking stage.
Top with some shredded Parmesan cheese and bake at 375 degrees F for an hour. Check around the 50 minute mark. You’ll want the tops to be nice and browned but the middle to be fully cooked and tender.
Let them cool for awhile once they’re all done in the oven so they don’t fall apart when you remove them. I’ve found that removing things or cutting stuff fresh from the oven makes them fall apart easier. So give them room to cool down and solidify (for lack of a better word) before scooping or cutting. They’ll also look a little dry coming out of the oven so once you scoop them out, brush them up with the leftover tablespoon of melted butter and sprinkle with fresh rosemary to serve!
And that’s it! Enjoy!Print
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