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.
Foto: RecipeTin Eats
Ingredients
- 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 (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...