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.
- ~4 skinny, large sweet potatoes
- -1 pound of cranberry cheddar cheese (you probably won't use it all)
- -nonstick cooking spray (I used nonstick coconut oil spray- it gave it a great flavor!)
- -salt, to taste
- -pepper, to taste
- *Cheese grader
- *Muffin Tin
- First, begin by preheating your oven to 400F and spray a 16 cup muffin tin with nonstick cooking spray. Set aside.
- Next, finely grate your cheese. Start off by doing half and if you need more, come back to it! Set aside.
- Slice your sweet potatoes as thin as you can.
- To make stacks, place on sweet potato sliver onto the bottom of your muffin tin and layer with cheese. Repeat 3-5 times per stack. *Do not sprinkle cheese on top, we will do this later.
- Lightly spray each stack with more nonstick cooking spray and season with salt and pepper.
- Place in oven at 400 for 20 minutes. Remove cheese from oven and sprinkle cheese on top. Place back in oven for about 5 minutes or just enough to melt the cheese on top.
- Before serving clean up the bottom of your stacks. Some of the cheese may have burned a little or become a darker cover, so just use a knife to cut all of the excess cheese off.
- If you are using bigger sweet potatoes, you may want to cook them a little longer to ensure they are cooked all the way through!
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!