Sweet Potato Stacks

Sweet Potato Stacks #sides #sweetpotatoes #glutenfree #gf #dinnerCooking up creative side dishes can be draining.  I’m much better at figuring out main courses or comprehensive one dish dinners.  But sides? Well, let’s just say steamed veggies and a salad show up at our table several nights a week.  While scrolling through Pinterest this winter, I came across several variations of these sweet potato stacks.  I was certainly apprehensive of them as it takes a bit of prep work but as I quickly found out the buttery, sweet, and crunchy results are worth the extra time.  Of course I’ve come up with my own recipe for these sweet potato stacks based on several that I found online. I mean I wouldn’t be me if I didn’t rift on recipes.

I’m loving oven based meals and sides this winter. I’m never going to complain about leaving the oven on when it’s so chilly outside! The pups love it too and have taken to sleeping in front of the ovens while I finish making dinner.

A bit of rosemary and parmesan has become my favorite combination for these sweet potato stacks. There’s not enough cheese to make them gooey. Instead the parmesan adds to the buttery flavor and crisps up on the edges of the sweet potato slices. These stacks also have the perfect ratio of crispy crunchy edges to softy sweet centers.  You’ll need a muffin pan but that’s about all your need in equipment.  Some people slice the sweet potatoes with a mandoline but I find a knife does just as good of a job.

Sweet Potato Stacks

Yield: 4 servings

Serving Size: 2-3 stacks

Ingredients

  • 2lbs sweet potatoes (I like longer more even sized potatoes)
  • 1/4 grated parmesan
  • 3 tbsp coconut oil, melted
  • 2 tbsp butter, melted
  • 1 tsp sea salt
  • 1 tbsp chopped fresh rosemary

Instructions

  1. Preheat oven to 400 degrees with a rack set to the middle of the oven.
  2. Using a tablespoon of extra coconut oil, prepare a muffin tin.
  3. Peel the sweet potatoes and slice to 1/4 inch rounds. If rounds are wider than muffin tin slice them in half.
  4. In a large bowl mix the oil, butter, rosemary, salt, and parmesan.
  5. Add in the sweet potato slices and coat them in the mixture.
  6. Carefully layer the sweet potatoes into the muffin tin so that each round is full of sweet potatoes. Use the left over butter/parmesan mixture to top each of the stacks.
  7. Bake for approximately 35-50 minutes. I like to watch for dark crispy edges to form. The centers of the stacks should be very soft when touched with a fork.
  8. To serve use a fork to invert each stack onto a plate.
  9. Serving size is 2-3 stacks per person.

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