Sweet mother of potatoes.
Did you know: as a kid my Dad used to call me spud? Ever once in a while my family would go out for dinner at our favorite Family Restaurant (and I kid you not) I would order a baked potato, hash browns, and fries.
Not sure why my parents let them happen Thankfully I’ve grown to love sweet potatoes, a much healthier and tastier option.
This recipe only calls for 2 main ingredients: sweet potatoes and cheese. What could you not love about it! I cooked them in my cupcake pan, which makes for easier clean up.
My original plan was to make normal sized sweet potato stacks, but I could only find a few big ones. The rest were skinny with a small diameter. If you do find honkin’ sweet potatoes, use them! Just make sure you bake them in a baking dish because they won’t fit in a cupcake tin.
The ooey gooey cheese I used on top was from Byerly’s (a local Minnesota grocery chain). They source a lot of their products local, and I am happy to say that the Cranberry Cheddar cheese I purchase was made in Edina…the town over from me!
If you can’t find cranberry cheddar in your local grocery story, I’d recommend brie…something that will bring out the sweetness of the potatoes.
On top of the stacks you can really add whatever your heart desires. My original plan was apple smoked bacon, but I thought it would be fun to make an easy cranberry relish sweetened with honey and a splash of OJ.
- ~1 cup fresh cranberries
- -1-2T honey (to taste)
- -1T orange juice
- Place all ingredients in a small food processor and process on high until finely chopped. Mine only took a few seconds!