Potato and Yam Stacks
Servings
12
Servings
12
Ingredients
  • 1lb russet potatoeswashed
  • 1/2lb sweet potatoesyams washed
  • 1/4cup plus 1 Tbsp melted butter or butter substitute
  • 1 Tbsp balsamic glaze
  • 1 Tbsp fresh rosemaryfinely chopped
  • 2cloves garlicpeeled and crushed
  • Salt and pepperto taste
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.