![Sweet Potato Stacks](https://cdn.statically.io/img/www.southernliving.com/thmb/rs_Aau_MRgEsa1TTIWsj3i4bn0I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2636201_Thank_Sweet_Potato_Stacks_0001-2000-c82478a0910d4829955aea27e7852485.jpg)
Ingredients
-
2 pounds sweet potatoes (about 4 medium), peeled
-
5 tablespoons butter
-
2 tablespoons fresh rosemary leaves
-
¼ cup cane syrup
-
½ teaspoon ground cinnamon
-
1 ¼ teaspoons kosher salt, divided
-
¼ cup toasted pecans, chopped
Directions
-
Preheat oven to 375°F. Cut potatoes into 48 (¼-inch-thick) rounds; set aside. (Reserve remaining potatoes for another use.) Melt butter in a small saucepan over medium-high. Stir in rosemary. Cook, stirring often, until butter is browned, about 6 minutes. Remove from heat. Remove rosemary using a slotted spoon; reserve for garnish. Stir cane syrup, cinnamon, and ¼ teaspoon of the salt into brown butter until smooth.
-
Coat a 12-cup muffin pan with cooking spray. Place 2 potato rounds in each cup; sprinkle evenly with remaining 1 teaspoon kosher salt. Add 2 potato rounds to each cup; top each stack with 1 teaspoon brown butter mixture (reserve remaining mixture).
-
Cover pan with aluminum foil. Bake in preheated oven until potatoes are tender, 25 to 30 minutes. Remove pan from oven; discard foil. Using a small offset spatula or a spoon, remove potato stacks from the pan. Transfer to a serving platter. Drizzle with remaining brown butter mixture. Top with pecans and reserved rosemary leaves.