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Brown Butter and Sage Sweet Potato Stacks

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Course: Appetizer, Main Course, Side Dish
Keyword: brown butter, sage, side dish, sweet potato, vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Cassandra


  • 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.