Ingredients
- 2–3 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 1/4 cup unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (optional)
- Salt and black pepper to taste
- 1 tbsp olive oil (optional, for extra crispness)
- 2 tbsp grated Parmesan cheese (optional, for topping)
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a muffin tin or line a baking sheet with parchment paper.
- Slice sweet potatoes thinly using a mandoline or sharp knife.
- In a bowl, mix melted butter, garlic, herbs, salt, pepper, and olive oil if using.
- Toss sweet potato slices in garlic butter until evenly coated.
- Stack slices in muffin tin cups or small piles on a baking sheet.
- Drizzle any remaining butter mixture on top. Sprinkle with Parmesan if desired.
- Bake for 35–45 minutes until centers are tender and edges are golden and crispy.
- Cool for a few minutes before removing and serving.
Notes
- Add smoked paprika or cayenne for a spicy kick.
- Use Gruyère or mozzarella between layers for a richer version.
- Add a splash of maple syrup to the butter for sweet-savory contrast.
- Substitute half with Yukon Gold potatoes for variety.
- Reheat in the oven to maintain crisp edges.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stack
- Calories: 100
- Sugar: 2g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 15mg
