Ingredients
Scale
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ cup (50 g) Parmesan cheese, grated
- ¼ cup (27 g) Gruyere cheese, finely shredded
- 5 medium sweet potatoes (about 3 pounds), peeled and sliced into â…›-inch thick rounds using a mandolin
- Fresh herbs, such as rosemary (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together melted butter, garlic powder, kosher salt, and black pepper.
- Stir in grated Parmesan and finely shredded Gruyere cheese.
- Toss sweet potato slices in the butter-cheese mixture until well coated.
- Layer coated sweet potato slices into each muffin cup, stacking high.
- Cover with aluminum foil and bake for 30 minutes.
- Remove foil and bake uncovered for another 30-35 minutes until golden and crispy.
- Let cool for 5 minutes, loosen with a butter knife, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Using a mandolin ensures uniform slices for even cooking.
Stacking the sweet potatoes tightly will enhance crispiness and flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg