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Potato and Yam Stacks

Servings 12

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

Instructions

  • Preheat oven to 400 F.
  • 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.
  • 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.
  • Serve and enjoy.