Sweet Potato Stacks
Servings: 6 stacks
Calories: 221kcal
Rosemary Sweet Potato Stacks are a simple and visually appealing side dish or appetizer fit for any occasion.
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Ingredients
Sweet Potato Stacks:
- 2-3 sweet potatoes
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh rosemary , finely chopped
- 2 cloves fresh garlic , minced
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup Parmesan cheese , freshly and finely shredded
Honey Butter Topping:
- 3 tablespoons salted butter
- 2 teaspoons honey
Instructions
Sweet Potato Stacks:
- Preheat the oven to 400°F.
- Peel the sweet potatoes and cut into thin disk slices, approximately 1/8 of an inch thick. I like to use a mandolin slicer for uniform slices.
- In a medium mixing bowl, whisk together the extra virgin olive oil, rosemary, garlic, salt, black pepper, and parmesan cheese. Toss the sweet potato disks in the olive oil mixture.
- Line a rimmed baking sheet with aluminum foil and assemble stacks 4-5 slices high, using wider slices for the base. Make sure to get Parmesan cheese in between each slice to serve as the "glue".
- Bake for 20-25 minutes or until stacks are tender on the inside but have crispy exteriors. Use the toothpick test down the center to check for doneness.
Honey Butter Topping:
- Melt the butter in a small microwave safe bowl for 30 seconds. Whisk in the honey.
- Evenly spoon the melted honey butter over each sweet potato stack.
- If you've tried this recipe come back to let us know how it was in the comments- we love getting feedback!
Nutrition
Calories: 221kcal | Carbohydrates: 18g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 348mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 10916IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
