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
Garlic Parmesan Sweet Potato Stacks
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: 12-14 stacks 1x
Ingredients
- 3 tablespoons butter, melted and divided
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup dry Parmesan cheese (green shaker stuff)
- 2 tablespoons fresh rosemary, chopped
- 5–6 (5 lb.) large sweet potatoes, peeled and cut into thin slices
- 1/4 cup Parmesan cheese, shredded
Instructions
- Combine 2 tablespoons melted butter, olive oil, garlic powder and salt and pepper to taste in a large mixing bowl
- Add sweet potato slices and toss to coat
- Add dry Parmesan cheese and fresh rosemary and toss to combine
- Spray a muffin pan with nonstick cooking spray and stack sweet potato slices in muffin wells
- Top stacks with shredded Parmesan cheese
- Bake in the middle rack for 60 minutes at 375 degrees F or until tops are browned and middle is tender
- Let stacks cool for 5 minutes. Remove with spoon
- Brush stacks with leftover melted better and serve hot
Notes
If your slices are too wide for a muffin pan, stack them on a regular baking sheet
Add more melted butter/olive oil as needed
20 Comments
Caroline@pickledplum
November 14, 2016 at 6:34 AMI am drooling from just looking at these pics. Great job Farah, I will be making these for sure – Yum!! 🙂
The Cooking Jar
December 7, 2016 at 3:15 PMThank you, Caroline! They were a nice savory way to enjoy sweet potatoes! Maybe I’ll make a sweet version of the stacks one day.
kitchensoaktanks.com
November 20, 2016 at 11:36 AMHi Farah! These are adorable! ? Cant wait to try them out this holiday season!!
The Cooking Jar
December 7, 2016 at 3:16 PMHope they work out for you and your family!
Lee Maddus
November 27, 2016 at 12:18 AMQuite an assortment of food preparations, delicious to behold, even more to the taste, it must be. A fascinating combination of skills. Quite Impressive, Farah! We will give some a try. Please keep it going!
The Cooking Jar
December 7, 2016 at 3:45 PMThank you, Lee! Hoping you enjoy whatever you do decide to try out!
Janet
January 3, 2017 at 5:35 PMVery tasty !
Love love love these sweet potatoes !
The Cooking Jar
February 20, 2017 at 1:36 PMThey can be pretty yummy! Thanks, Janet.
Jane
February 16, 2017 at 3:01 AMI try to cook it in the next weekend, I think it’s a great choice. Thank you for a detailed description)
The Cooking Jar
February 20, 2017 at 1:37 PMI hope you enjoyed it, Jane!
Heather Buentello
April 18, 2017 at 12:11 PMHey Farah! I’m tooling around the internet saying hello to fellow bloggers who are attending EFC in a few weeks. Actually, it’s more like 2 weeks! Eek! I’m not prepared!
I’m a sucker for a sweet potato. I had to schedule this one on my Tailwind for a few of my boards
Hope to meet you at EFC!
The Cooking Jar
April 25, 2017 at 6:47 PMThanks for spreading the love! I hope I can attend, I got an early bird ticket last year but we will have to see if I can make those dates!
Karly
April 24, 2017 at 11:52 AMLOVE these! So different, but definitely a crowd pleaser all the while. Love those crispy edges!
The Cooking Jar
April 25, 2017 at 6:48 PMGotta love all things crispy. Thanks, Karly!
Georgia
November 21, 2017 at 9:52 PMCan the potatoes be cut the night before?
The Cooking Jar
November 21, 2017 at 11:57 PMIt should work. To be on the safe side, store them in a bowl of cold water in the fridge overnight so they don’t oxidize too much. Then dry them up before prepping for the recipe.
Cheryl
January 14, 2018 at 9:26 PMDelicious! Made with russet potatoes, too, just had to cook those a little longer.
The Cooking Jar
January 29, 2018 at 6:37 PMThanks for trying it out, Cheryl! And now other readers will know you can sub russet potatoes too 🙂
Johnson Sherrie
September 21, 2018 at 5:45 PMNo nutritional breakdown for the sweet potato recipe. They look delish
Nicole
April 29, 2019 at 9:34 PMI didn’t have the fresh rosemary or parmesan and this is till a rock solid recipe. I loaded it with fresh minced garli and butter and just went for it. Turned out great. Thanks for posting a recipe where the potatoes have the appropriate time to cook. Nothing worse than an undercooked potato