Easy & Amazing – Sweet Potato Stacks!

IMG_5947Seldom do I complete a recipe almost exactly as it was written, but this one was so perfect that I made it as is. I found it at Kim’s Healthy Eats and the recipe is for Rosemary Sweet Potato Stackers. It is the easiest preparation possible and creates a cute, single portion stack of caramelized goodness!

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To make the stacks you need a muffin tin. You slice the sweet potatoes into thin slices and then stir them with a mixture of melted coconut oil, butter, chopped fresh rosemary and grated parmesan cheese. Add some salt and pepper and away they go into the muffin tin to bake for about 45 minutes. 

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What comes out is a stack of caramelized, tender, yummy sweet potatoes that are connected together. Easy to remove from the muffin tin because you sprayed it with coconut oil before filling. It makes a pretty side to almost any protein or vegetable dish and takes only minutes to prep!

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ROSEMARY SWEET POTATO STACKERS

Ingredients

  • 2 tablespoons organic butter, melted
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons grated parmesan cheese, plus extra for garnish
  • 1 teaspoon fresh rosemary, chopped, plus extra for garnish
  • Sea salt and pepper
  • 2-3 large sweet potatoes or yams, thinly sliced

Directions

  1. Preheat oven to 375 degrees. Spray 12 muffin cups with coconut oil cooking spray.
  2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
  3. Add sweet potatoes and toss to coat evenly.
  4. Layer potatoes slices into muffin pan and fill to the top. Start with the smaller slices and build to larger as you go up. They will shrink down once they are cooking.
  5. Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
  6. Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.
Note
  • Don’t be tempted to pull them out of the oven too soon.  The first time I made them, I had to reheat them for my dinner and they got a little crusty. They were even better that way!
Adapted from Kim’s Healthy Eats
 
(Printable recipe can be found in my recipe index under Side Dishes)
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Comment on “Easy & Amazing – Sweet Potato Stacks!”

  1. Sounds yummy and easy to prep … Perfect combo! Thanks for the recipe. It will be used and soon!!

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