BROWN BUTTER ROASTED SWEET POTATO STACKS

POTATO STACKS … the perfect sweet potato side.

This rich brown butter sweet potato side is perfect for any occasion from a double dinner date to a Thanksgiving feast. Love its structural aesthetic and the fun process of eating it either layer by layer or cutting straight through. It’s quick, easy, flavorful, and only requires four ingredients. In my book, it’s a must.

Print

With ImageWithout Image

BROWN BUTTER ROASTED SWEET POTATO STACKS

Yield: 12 Stacks

Author: Michelle Williams

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

Ingredients

• Sweet Potatoes (4, evenly thin without bends. Washed and dried)
• Unsalted Butter (1 stick, cut into cubes)
• Salt (1/4 teaspoon)
• Pepper (1/4 teaspoon)
• Finishing Salt (to your liking)

KITCHEN TOOLS

• Chefs Knife
• Cutting Board
• Saucepan
• Wooden Spoon
• Large Mixing Bowl
• Muffin Pan

Instructions

TO MAKE YOUR SWEET POTATO STACKS

1. Preheat your oven to 400 degrees.
2. With the skin still on, slice your sweet potatoes into 1/4-inch thick rounds. Place them in your mixing bowl. Set aside.
3. Heat your saucepan over medium-high heat. Add your butter cubes and melt down. Season your butter with your salt and pepper. Use your wooden spoon to stir consistently until your butter is golden brown.
4. Pour your butter over your sweet potato slices. Use your hands to toss your sweet potatoes until they are fully coated.
5. Stack your sweet potato slices in your muffin pan. Spoon any remaining butter evenly over your stacks.
6. Bake until there is some light browning and your sweet potatoes are soft—30-35 minutes.
7. Use a butter knife to help lift your stacks out of your pan.
8. Serve, eat, and enjoy!

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it #coffeeandchampagnekitchen