Sweet Potato Stacks
Full recipe + printable recipe card below. Enjoy!
Instructions
For the Sweet Potato Stacks:
1+1/2 lbs. Sweet Potatoes (2 Large Long / Thin Sweet Potatoes)
~4 Cups Milk
1 tsp Kosher Salt
1/4 Cup Butter (4 Tbsp)
12 Fresh Sage Leaves
6 oz. Gruyere, shredded (1+1/2 Cups)
Muffin Pan
Foil
For the Béchamel (optional):
Reserved Sage Butter (~2 Tbsp)
2 Tbsp Flour
2+1/2 - 3 Cups Reserved Sweet Potato Milk
Vegan Modification: Sub in oat milk for milk, olive oil for butter, and plant based cheese for cheese
Instructions
Peel sweet potatoes and slice into 1/8" (3mm) rounds with a mandolin (or knife); stack up bigger slices and measure them against a cup in the muffin pan; trim the edges (all at once keeping them in a stack) so that they fit in the muffin cup
Place sliced sweet potatoes in a medium sized pot and add milk to cover along with 1 tsp kosher salt; bring to a simmer over high heat, and once the milk starts bubbling (5-7 min), turn the heat down to low and simmer for 5 mins; remove the sweet potatoes from the milk with a slotted spoon (reserving the milk for the béchamel)
In a small pan over medium heat, melt the butter and cook until bubbling, then add the sage leaves; fry the sage in the butter for 1-2 mins until crisped, then remove them from the pan and drain on a paper towel lined plate (butter should be browned at this point, but if not keep cooking until you see little brown bits in the pan then turn off the heat)
Preheat oven to 375F
Brush the inside of the muffin cups with brown butter, then layer sweet potato and a small sprinkle of gruyere; repeat, brushing butter on the sweet potato once in the middle of the stack, and again on the top of the stack; top with gruyere
Spray foil with oil (so it doesn’t stick to the cheese) and wrap it on top of the muffin pan; bake covered for 30 minutes, then remove the foil, add a piece of sage on each stack, and bake 5-10 more minutes until bubbling; place the stacks on a paper towel lined baking sheet to drain excess oil
Make the béchamel by adding flour to the reserved sage butter, and cooking over medium heat, whisking often for 1-2 mins; slowly whisk in the reserved sweet potato milk 1/2 cup at a time, and cook whisking constantly until sauce starts to bubble and thicken
Serve the sweet potato stacks with béchamel on top and enjoy! (If you’re béchamel cools off before serving and starts to thicken up, you can whisk in some more of the reserved milk to loosen it up while you reheat it)
25 minute total prep time + 50 minute cook time
Recipe makes 12 sweet potato stacks