Sweet Potato Stacks
These sweet potato stacks are layered with butter, garlic, thyme, and Gouda cheese, then baked in a muffin tin until tender in the center with crispy, golden edges. They're an easy side dish for weeknight dinners and holiday meals.
Ingredients
- 2 pounds sweet potatoes peeled & sliced 1/16" thin
- 4 tbsp. butter melted
- 1 tbsp. brown sugar
- 1 tsp. salt
- 2 tsp. garlic minced
- 1 tbsp. fresh thyme chopped
- 1 ½ cup. gouda cheese shredded
Instructions
- Preheat oven to 400 degrees. Thoroughly grease a 12 muffin tin.
- In a small bowl combine melted butter, brown sugar, salt, garlic and thyme.4 tbsp. butter, 1 tbsp. brown sugar, 1 tsp. salt, 2 tsp. garlic, 1 tbsp. fresh thyme
- Put the sliced sweet potatoes in a large mixing bowl and add butter mixture. Mix to coat thoroughly.2 pounds sweet potatoes
- Add cheese and mix until evenly distributed.1 1/2 cup. gouda cheese
- "Stack" sliced potatoes in each muffin tin until the potatoes are about an inch taller than the tin (they shrink as they cook).
- Bake 30-35 minutes until potatoes are tender and top & sides are golden brown.
Notes
- Let the stacks rest for 5 minutes before removing them from the pan to help them hold together.
- Freshly shredded Gouda melts more evenly than pre-shredded cheese.
- Plan on about 2 sweet potato stacks per person as a side dish
