Potato and Yam Stacks

Who doesn’t love a potato dish in the fall, the comforting starchy staple we all adore. These handheld stacks are a must-have for your holiday grazing table. While garlic and rosemary are a fan-favorite flavor combo, the addition of the balsamic glaze adds a hint of sweetness and tang.

Potato and Yam Stacks

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

12

Print Recipe

Ingredients

• 1 lb russet potatoes washed
• 1/2 lb sweet potatoesyams washed
• 1/4 cup plus 1 Tbsp melted butter or butter substitute
• 1 Tbsp balsamic glaze
• 1 Tbsp fresh rosemary finely chopped
• 2 cloves garlic peeled and crushed
• Salt and pepper to taste

Ingredients 1 lb russet potatoes washed 1/2 lb sweet potatoesyams washed 1/4 cup plus 1 Tbsp melted butter or butter substitute 1 Tbsp balsamic glaze 1 Tbsp fresh rosemary finely chopped 2 cloves garlic peeled and crushed Salt and pepper to taste

Servings 12 Print Recipe

Instructions

1. Preheat oven to 400 F.
2. Carefully, with a mandolin, slice potatoes and yams into very thin rounds and place in large mixing bowl. Add 1/4 cup melted butter, balsamic glaze, rosemary, garlic, salt, and pepper. With hands or tongs, toss potatoes and yams to fully coat.
3. With remaining butter, lightly grease a muffin tray. Stack potatoes and yams on top of each other in each of 12 cups of muffin tray until they reach the top; divide any remaining liquid evenly overtop. Cover and bake for 20 minutes, then uncover and bake for an additional 25 minutes, or until nicely browned on top. Let cool for a few minutes before removing from muffin tin.
4. Serve and enjoy.