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 MARSHMALLOW STACKS RECIPE BY TASTY
Here's what you need: large sweet potatoes, salted butter, coconut oil, parmesan cheese, ground cumin, ground cinnamon, red pepper flakes, marshmallows
Provided by Tasty
Categories Desserts
Yield 12 stacks
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F (190°C).
- Carefully slice sweet potatoes into ⅛ inch (3 mm) slices. Add to a large mixing bowl.
- Add melted butter, coconut oil, cumin, cinnamon, and red pepper flakes. Toss to coat potato slices.
- Mix in the Parmesan cheese.
- In a greased cupcake tin, stack the sweet potato chips to fill each cup.
- Bake in preheated oven for 50-55 minutes until tops and edges nicely brown.
- Remove from oven and top each stack with a marshmallow.
- Return to oven for 3-5 minutes, watching carefully, until the marshmallows are light brown and have puffed up. Alternatively, broil for 30 seconds.
- Remove from oven. Carefully pat down each marshmallow to form a nice dome over the stack.
- Let cool slightly before removing from pan.
- Enjoy!
Nutrition Facts : Calories 142 calories, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
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
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.
OPEN-FACED SWEET POTATO STACKS
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. 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. Place 1 patty on each sweet potato round. Top with the cucumber slices, sauce, and arugula.
- For Slider Sauces: Stir together all of the ingredients (for each sauce separately) until well-mixed.
SWEET POTATO STACKERS
Make and share this Sweet Potato Stackers recipe from Food.com.
Provided by Manami
Categories < 60 Mins
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 360ºF then toss the potato chunks with the oil and some salt & pepper on a baking sheet.
- Roast for 20-30 minutes until golden and crisp on the outside, then leave to cool.
- To serve, mix the mayonnaise with the lemon juice.
- Put a scrunched up piece of ham on each potato, then top with some lemony mayo.
- Arrange on a platter with the watercress, then serve.
Nutrition Facts : Calories 28.6, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.5, Sodium 22, Carbohydrate 3.7, Fiber 0.5, Sugar 0.8, Protein 0.3
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
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
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5/5 (1)Total Time 45 mins
- 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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