parmesan honey butter sweet potato stacks
Like tiny, crispy sweet potato casseroles, with far less pomp and circumstance.
Ingredients
- 4-5 medium sweet potatoes, scrubbed and dried
- 6 tbsp salted butter
- 1/3 cup honey
- 2 cloves garlic, grated
- 1/2 cup fresh parmesan cheese, grated
- flaky salt, for sprinkling
Instructions
- Preheat oven to 425 degrees. Grease a 12-slot muffin tin and 4 slots of a second tin with butter.
- Use a mandolin to thinly slice the sweet potatoes. If you don't have a mandolin, you're shit out of luck...unless you're particularly dexterous and can very finely slice them with a sharp knife. Highly recommend investing in a mandolin, however.
- In a bowl, heat the butter, honey, and garlic in the microwave for 1 minute. Stir, then heat an additional 20-30 seconds until the butter is completely melted. Whisk in the parmesan cheese.
- Add the sweet potatoes to a very large bowl. Pour over the honey butter mixture and toss until very thoroughly combined. Take your time with this - you might need 1-2 minutes.
- Stack the sweet potatoes in the prepared muffin tins, starting from larger slices on the bottom and smaller slices on top. Fill each tin slightly over the top - the potatoes will shrink when they bake. Spoon any remaining honey butter over the potatoes.
- Cover with foil and bake for 30 minutes. Remove the foil and return to the oven for 20-25 minutes longer until crisp and caramelized. Let cool slightly, then run a knife around the edges to release the potatoes and lift out of the tins. Serve warm with flaky salt.
Notes
*To make ahead: Prep the potatoes through step 6. Cover the tins with foil and stick in the fridge for up to 3 days prior to baking. When ready to bake, remove from the fridge while the oven preheats. Bake as directed. You may need to add 5-10 minutes of time to the covered segment of baking time.