This recipe was inspired by a gorgeous photo I saw in Cooking Light Magazines years ago. As I am one to do, I saved that recipe knowing that one day I would truly enjoy making it. Food Magazines may seem like something of the past, but I still get excited when a new one arrives in the mail. There is something special about sitting down with a new magazine and dog earring all the delicious possibilities.
I am convinced brown butter makes everything better, and this recipe is no exception to that rule. The nutty brown butter and rich sage bring an incredible depth of flavor to your normally already delicious sweet potato.
We all eat with our eyes and there is no denying that the presentation here makes you want to try this. Overly simply to make, but absolutely stunning in the end. The perfect addition to your Holiday spread. This dish will undoubtedly wow your guests visually with flavors to impress.
- ¼ cup unsalted butter
- 1 bunch of fresh sage leaves
- 4 garlic cloves smashed
- 3 small sweet potatoes peeled and cut into ¼ inch thick rounds
- 1 tsp salt
- ½ cup shredded Parmesan cheese
- Preheat oven to 375 degrees F
- Melt butter in a small saucepan over medium-high. Add you sage and garlic and reduce the heat to medium. Continue to cook for 5 minutes or until the butter just starts to brown, stirring occasionally. Remove the sage leaves and place them on a paper towel-lined plate for later. Discard the garlic and reserve the brown butter.
- Place 2 potato slices in the bottom of each of 12 muffin cups. Evenly sprinkle the muffin cups with 1/2 tsp. salt and 1 tbsp. Parmesan cheese. Top that with 2 additional potato slices and 1/2 tsp. of brown butter.
- Cover with foil and bake at 375°F for 25 minutes, or until tender. Carefully remove the pan from the oven and discard the foil. Preheat broiler to high.
- Drizzle the remaining brown butter evenly over the potatoes and top with the remaining 3/4 tsp. salt and remaining 3 tbsp. of Parmesan cheese.
- Broil potatoes 3 minutes or until the cheese starts to bubble and melt. Allow to cool before topping with the reserved sage leaves and serving.