1/4 cup unsalted butter
3 tablespoons fresh sage leaves
3 garlic cloves, smashed
1 1/2 pounds sweet potatoes
2oz kosher salt
1/4 cup Parmesan cheese
Peel and cut potatoes into 1/4″ thick rounds. Preheat 375˚.
Melt butter in small saucepan over medium-high. Add sage and garlic and reduce to medium, cooking until butter is foamy and starting to brown while occasionally swirling pan. Save sage leaves, discard garlic.
Place 2 rounds each in sprayed muffin tray cups. Sprinkle with salt and parmesan. Add 2 slices to each and top with 1/2 teaspoon browned butter. Cover with foil, bake for 25 minutes or tender.
Discard foil, remove stacks from pan into baking dish, drizzle remaining butter over stacks, sprinkle with salt and parmesan. Set broiler on high, cook for 3 minutes. Remove from oven, garnish with sage leaves.
Adapted from Cooking Light