ROASTED SWEET POTATO STACKS
A terrific sweet potato side! Crispy edges, buttery and salty, combined with the natural sweetness of sweet potato and a hint of rosemary. Use a mandolin to make short work of slicing the potatoes - or use this opportunity to practice your knife skills!! Recipe VIDEO below.
Provided by Nagi
Categories Side
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
- Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
- Add remaining ingredients. Toss well with your hands.
- Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
- Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
- Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
- Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.
Nutrition Facts : ServingSize 97 g, Calories 110 kcal
SWEET POTATO STACKS
Steps:
- Preheat your oven to 350 degrees F.
- Peel the sweet potatoes and slice very thinly into rounds (or use a mandoline). Brush the cups of a 12-cup muffin tin with some of the melted butter. Stack 5 to 6 slices sweet potato in the bottom of each muffin cup.
- Combine the melted butter, brown sugar, vanilla, cinnamon and nutmeg in a small bowl. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the muffin tin with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter mixture, then bake for 40 minutes.
- Remove the muffin tin from the oven and top each muffin cup with a tablespoon of the marshmallow creme and a sprinkle of the pecans. Return to the oven and bake until the marshmallow creme is heated through and starts to melt down the stacks, an additional 5 minutes.
- Leave the sweet potato stacks in the muffin tin for 10 minutes while they set and cool slightly. Carefully use a spoon to lift out each stack and transfer to a serving dish. Spoon any additional caramel sauce from the muffin tin over the stacks.
BAKED SWEET POTATO STICKS
Best eaten at room temperature.
Provided by Ann
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- In a large bowl, mix olive oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
- Bake 40 minutes in the preheated oven.
Nutrition Facts : Calories 132.3 calories, Carbohydrate 27 g, Fat 1.9 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.3 g, Sodium 46.9 mg, Sugar 8.4 g
SWEET POTATO CASSEROLE STACKS RECIPE BY TASTY
Here's what you need: sweet potatoes, butter, maple syrup, salt, black pepper, marshmallows
Provided by Jordan Kenna
Categories Snacks
Yield 12 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and cut into ¼ in (6 mm) rings. Move rings to a medium-sized mixing bowl.
- Add butter, syrup, salt, and pepper to the bowl of rings and toss to coat evenly.
- Spray down a standard 12-cup cupcake tray with nonstick cooking spray and place sweet potato rings inside, stacking them up until level with the rest of the tray. Cover with aluminium foil.
- Bake at 350˚F (180˚C) for 15 minutes. Remove foil, then bake the potatoes uncovered for 5 additional minutes.
- Once cooked, remove tray from the oven and quickly add marshmallows, placing 1 marshmallow on top of each stack of potatoes. Turn oven to broiler setting and place the marshmallow topped stacks under the heat for 1 minute.
- Using a fork or spoon, carefully remove stacks from baking tray and transfer to plate for serving.
- Enjoy!
Nutrition Facts : Calories 124 calories, Carbohydrate 23 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, Sugar 10 grams
SWEET POTATO COFFEE CAKE STACKS
It's like coffee cake but without the cake part because instead we have delicious slices of baked sweet potato flavored to taste like cake and it might just be your new favorite Thanksgiving side and/or dessert.
Provided by Jonathan Melendez
Categories Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
- In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don't fit on one baking sheet, you might need two; it's important to have them all in a single layer and not overlapping.
- Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
- In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
- Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.
Nutrition Facts : Calories 471.3, Fat 25.1, SaturatedFat 11.7, Cholesterol 40.7, Sodium 240.1, Carbohydrate 60.2, Fiber 5, Sugar 33.4, Protein 5.3
SWEET POTATO STACKERS
For an added kick to these canapes, try swapping the lemon juice for a teaspoon of mustard in the mayo
Provided by Laura and Jess Tilli
Categories Buffet, Snack, Starter
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet. Roast for 20-30 mins until golden and crisp on the outside, then leave to cool.
- To serve, mix the mayonnaise with the lemon juice. Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo. Arrange on a platter with the watercress, then serve.
Nutrition Facts : Calories 53 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Protein 2 grams protein, Sodium 0.26 milligram of sodium
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- Toss the sweet potato rounds with 1 tablespoon oil and a pinch each of salt and pepper on the prepared pan until well-coated. Spread in a single layer. Roast until browned and tender, about 20 minutes.
- Meanwhile, form the beef into 12 patties the same diameter as the sweet potato rounds. Sprinkle with salt and pepper. Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat until hot. Add the patties in a single layer. Cook, turning once, until well-browned and cooked through, 4 to 6 minutes.
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- 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.
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