Roasted Sweet Potato Stacks Recipes

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ROASTED SWEET POTATO STACKS



Roasted Sweet Potato Stacks image

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

1.2 kg / 2.4 lb sweet potato (, unpeeled weight, about 5 - 6.5 cm / 2 - 2.7" wide)
50 g / 3 tbsp unsalted butter (, melted)
1 1/2 tbsp olive oil
2 tbsp finely chopped fresh rosemary ((or 1 tbsp dried, or other herbs of choice))
1 1/4 tsp salt
1/2 tsp black pepper

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

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