Rosemary Sweet Potato Stacks

I am not a fan of most types of sweet potato casseroles.  I think it has something to do with the texture.  They're so mushy. Not only that, is it dessert?  Is it a side?  It's so confusing!  There will not be a place for a marshmallow topped anything on my Thanksgiving buffet this year unless some member of my family shows up with one unannounced. 

Don't get me wrong, I love sweet potatoes--as long as they have a texture other than soft and mushy. I love sweet potato fries and chips.  I love them cubed and browned on the stove top or roasted in the oven with some chili powder and cinnamon.  I've been trying to come up with some sort of sweet potato dish that was savory and sweet.  I kept picturing a sweet potato gratin but after a couple of attempts I still couldn't get away from that mushy texture.  That's when I remembered a recipe I had come across a couple of years ago for potato stacks.  It was the perfect combination of crispy and chewy and of course my favorite, cheesy.  Surely this would be a success! 

In the spirit of Thanksgiving and not quite waiting until the last minute to develop a recipe for this, my favorite of all holidays, I got to work on what I was hoping would be my last "test" of a sweet potato dish.  I used a mandolin to thinly slice the sweet potatoes and then dug out my muffin tin.  You heard that right.  A muffin tin.  It works perfectly for slices of potato and forms them into individual, stacks of goodness.

With the Thanksgiving preparations already in swing (I'm roasting chicken bones for broth and clarifying butter for my turkey), I'll keep this post short and get right to the recipe. 

Rosemary Sweet Potato Stacks

Ingredients

1 sweet potato, thinly sliced
1 small onion, diced
3 tablespoons butter
Milk
Rosemary, dried
Salt
Pepper
1 bag of shredded swiss cheese

Directions

1.  Start by slicing the sweet potato.  I used a mandolin to ensure thin slices.  A knife will work too.

2.  Melt butter in a small skillet.  Chop onion and add to butter.  Cook over low heat for about 5-10 minutes or until soft and translucent.

3.  Spray Muffin tin with cooking spray.  This is important since this dish gets a little gooey.

4.  Start layering in your ingredients.  Start with a couple of slices of potato, making sure the bottom of the muffin tin is completely covered.  Next sprinkle salt and rosemary on top.  I only used 3 or 4 pieces of the rosemary as I think it can easily over power other foods.  Place about 1/2 teaspoon of onion mixture on top followed by a teaspoon of cheese.  Place another layer of potatoes and follow again with the rosemary, salt, onion/butter mixture and cheese.  Finally lay a couple more pieces of potato on top and use the remaining cheese.  Sprinkle with rosemary and add 1 tablespoon of milk to each stack. 

5. Place in a 400 degree oven for 25 minutes or until edges are starting to brown.   Take a knife around the edges to loosen the stacks.  They should come out easily after that.

I've decided that these would make a great hot appetizer for any occasion!  I'll be serving mine on Thanksgiving.  Hope you enjoy!
 

 

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