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Crispy Sweet Potato Stacks with Browned Butter Sage Drizzle

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Crispy sweet potato stacks with browned butter sage drizzle are elegant and flavorful, made by roasting thin sweet potato slices in muffin tins and finishing them with nutty browned butter infused with crispy sage. Perfect for holidays or cozy dinners.

Ingredients

  • 2–3 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 tbsp olive oil or melted butter
  • Salt and black pepper to taste
  • 1/2 tsp garlic powder (optional)
  • 1 tsp fresh thyme leaves (optional)
  • 4 tbsp unsalted butter (for browning)
  • 6–8 fresh sage leaves
  • 2 tbsp grated parmesan (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C) and grease a muffin tin or small baking dish.
  2. Peel and slice the sweet potatoes into 1/8 inch thick rounds using a mandoline or sharp knife.
  3. Toss slices in olive oil or butter, salt, pepper, and garlic powder if using.
  4. Layer the slices tightly into muffin tin cups, stacking them evenly. Sprinkle with thyme if using.
  5. Roast for 45–50 minutes until edges are golden and centers are tender.
  6. While roasting, melt butter in a small pan over medium heat until it browns and smells nutty. Add sage leaves and let them crisp for about 30 seconds.
  7. Drizzle the browned butter sage mixture over the sweet potato stacks immediately after baking.
  8. Sprinkle with parmesan if desired and serve warm.

Notes

  • Use a muffin tin for neatly shaped stacks, but ramekins or baking dishes also work.
  • Don’t overcrowd the tin—allow hot air to circulate for crispier edges.
  • Add cayenne or swap sage for rosemary or thyme for flavor variations.
  • For a sweet-savory twist, drizzle maple syrup into the butter before serving.
  • Reheat in oven or air fryer for best texture; avoid microwave if possible.

Nutrition

Find it online: https://cookedbymaya.com/crispy-sweet-potato-stacks-with-browned-butter-sage-drizzle/