Roasted Sweet Potato Stacks

Name: Roasted Sweet Potato Stacks
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2.65 lb / 2.4 lb sweet potato (, unpeeled weight, about 5 - 6.5 cm / 2 - 2.7" wide); 1.76 oz / 3 tbsp unsalted butter (, ), melted; 1.5 tbsp Olive Oil; 2 tbsp fresh rosemary ((or 1 tbsp dried, or other herbs of choice)), finely chopped; 1.25 tsp Salt; 0.5 tsp Ground Black Pepper

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.

Brooke1999

Prep15 min

Cook45 min

Total1 hr

Servings12

Difficultymedium

Sides

Ingredients

2.65 lb/ 2.4 lb sweet potato (, unpeeled weight, about 5 - 6.5 cm / 2 - 2.7" wide)
1.76 oz/ 3 tbsp unsalted butter (, ), melted
1.5 tbspOlive Oil
2 tbspfresh rosemary ((or 1 tbsp dried, or other herbs of choice)), finely chopped
1.25 tspSalt
0.5 tspGround Black Pepper

Instructions

1
Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
2
Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
3
Add remaining ingredients. Toss well with your hands.
4
Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
5
Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
6
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).
7
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.