Cheesy Gruyere Sweet Potato Stacks
Description
Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.
Ingredients
- 2 Large Sweet Potatoes, peeled and sliced 1/8" thick
- 6 Tablespoons Butter, melted
- 1 Cup Gruyere Cheese, finely shredded
- 1/2 Cup Parmesan, finely shredded
- 1 teaspoon Kosher Salt
- 2 teaspoons Thyme, leaves removed or 1 teaspoon dried thyme
- 3 Cloves Garlic, minced
Instructions
- Heat the oven to 400 degrees.
- Spray a muffin tin with nonstick cooking spray.
- In a large bowl, add the butter and sliced sweet potatoes. Toss well to coat, pulling apart potatoes as they stick together so that everything is well coated in butter.6 Tablespoons Butter, 2 Large Sweet Potatoes
- In a bowl or plastic bag, add the cheeses, salt, garlic and thyme.1 Cup Gruyere Cheese, 1/2 Cup Parmesan, 1 teaspoon Kosher Salt, 3 Cloves Garlic, 2 teaspoons Thyme
- Place 2 slices of sweet potato in each muffin cup. Sprinkle with 1 teaspoon of cheeses and repeat layers until you reach just above each muffin cup, ending with cheese.
- Carefully place the pan in the oven and tent with a piece of foil, being sure that it does not touch the top of the potatoes or the cheese will stick. Bake for 15 minutes, remove the foil and bake an additional 30 minutes or until cheese is starting to turn golden.
- Remove from pan and serve hot!
Equipment
Notes
It's easiest to remove the potatoes with a large spoon.
Leftovers can be refrigerated for 4 days.
Nutrition
Calories: 243kcal