Sweet Potato Stacks with Crispy Sage Leaves
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
A restaurant-worthy side dish from the comfort of your own home. Stacking the ingredients in a muffin pan helps simplify the preparation process.
Ingredients
Chicken broth
¼ cup(s)
Heavy whipping cream
2 tbsp(s)
Kosher salt
¾ tsp(s)
Sweet potato
2 small, peeled, thinly sliced
Unsalted butter
2 tsp(s)
Fresh sage
¼ cup(s), use 12 whole leaves
Instructions
1
Preheat oven to 200°C (400°F). Coat a 12-hole muffin pan with cooking spray.
2
In a medium bowl, whisk together broth, heavy cream and salt; add potatoes and toss until well-coated.
3
Layer 4 to 5 sweet potato slices in each prepared muffin hole; drizzle remaining liquid from mixing bowl over potatoes. Cover pan with foil and bake for 20 minutes; uncover pan and bake until tops are browned, about 20 minutes more.
4
While potatoes bake, to prepare sage leaves, melt butter in a small skillet over medium heat. Add sage leaves and cook, flipping once, until crispy, about 1 to 2 minutes; remove from heat. Top each potato stack with a sage leave when ready to serve. Yields one potato stack per serving.
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