Get ready to transform your ordinary side dish into a culinary masterpiece that will have everyone at the table begging for seconds! These Parmesan Sweet Potato Stacks are not just a recipe, they're an experience – crispy on the outside, tender on the inside, and bursting with cheesy, garlicky goodness. Imagine elegant, golden-brown potato towers that look like they've been crafted by a professional chef, but are actually incredibly simple to make right in your own kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet potatoes
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and prepare a muffin tin by lightly greasing each cup with olive oil.
- Wash the sweet potatoes thoroughly and pat them dry with a clean kitchen towel. Using a sharp mandoline or chef's knife, slice the sweet potatoes into thin, uniform rounds approximately 1/8 inch thick.
- In a large mixing bowl, combine the grated Parmesan cheese, olive oil, garlic powder, salt, and pepper. Mix well to create a seasoning blend.
- Toss the sweet potato slices in the Parmesan mixture, ensuring each slice is evenly coated with the seasoning.
- Carefully stack the seasoned sweet potato slices vertically in the prepared muffin tin, creating tight, layered stacks in each cup. The stacks should be slightly higher than the rim of the muffin cup.
- Cover the muffin tin with aluminum foil and bake in the preheated oven for 20 minutes to ensure the potatoes become tender.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the edges of the sweet potato stacks are crispy and golden brown.
- Remove from the oven and let the stacks cool in the tin for 5 minutes to help them set and become easier to remove.
- Carefully transfer the sweet potato stacks to a serving platter, garnish with additional fresh Parmesan if desired, and serve immediately while hot and crispy.
Tips
- • Use a mandoline slicer for consistently thin, even potato rounds to ensure uniform cooking • Make sure to pat your sweet potatoes completely dry before seasoning to help achieve maximum crispiness • Don't overcrowd the muffin tin – give each stack some breathing room • For extra crispiness, brush the tops with a little extra olive oil before the final baking stage • Let the stacks rest for a few minutes after baking to help them set and make removal easier • Serve immediately for the best texture and flavor – these stacks are best enjoyed fresh and hot
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 8g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
