One of our buddies, Kylie, loves sweet potato and wanted to share her recipe, so here’s her Sweet Potato Stacks recipe!
These little stacks are a great alternative to potato bake much easier, quicker and with a bonus, healthier! Also fantastic for when you have a set number of visitors coming and you need to keep leftovers to a minimum; you can make individual servings as this keeps the costs down.
Sweet Potato Stacks
Course: AppetizersCuisine: AmericanDifficulty: Easy
Layered roasted sweet potatoes with savory toppings — a colorful, nutritious, and flavorful dish.
Servings
4
servingsPrep time
15
minutesCooking time
25
minutesCalories
250
kcalTotal time
40
minutes
Cook Mode
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Ingredients
5 Sweet Potatoes
2 tbsp Butter-melted
1 tbsp Olive Oil
3 tbsp Parmesan cheese-grated
1 tbsp Salt & Pepper
Directions
- Preheat oven to 190 degrees.
- Peel and thinly slice sweet potatoes into a large mixing bowl.
- In a separate small mixing bowl add melted butter, oil, parmesan cheese, salt & pepper. Mix together.
- Pour parmesan oil mix onto the sweet potato slices and roughly stir through the mix until all slices are coated.
- Fill 12 muffin tins full to the top with sweet potato slices, they will cook down so don’t be afraid to fill them up.
- Sprinkle with salt (we used sea salt flakes) and bake in the oven for 30-35 minutes.
- Remove from oven allow to cool slightly in tins then scoop out using a spoon and serve.
Notes
- Sweet Kylie’s Sweet Stacks are not suitable for freezing and best served when cooked.
- You can prepare ahead of time e.g the morning of, making sure after step 5 you cover tightly with GLAD ClingWrap and store in the fridge.
- If you add 1 tablespoon of fresh dill or rosemary to the parmesan oil mix in Step 3 this will add another flavour hit to this scrumptious dish.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…