Sweet Potato Stackers
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February 22, 2019
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These stackers are a fantastic way to add a new side dish to your meals. A little bit of cheese packs a powerful punch of flavor.
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Image by: Thora Toft Prep time: 15 minutes Cook time: 50 minutes Makes: 4 servings Difficulty: Medium
Gluten free • Egg free Use all organic ingredients.
Try this with purple sweet potatoes too, for a rustic, earthy side dish.
Ingredients:
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• 2 medium Sweet potatoes, sliced (1/8" to 1/4" thick) • 3 tablespoons Butter, melted • 2 tablespoons Parmesan cheese, freshly grated, + more for serving • 1 teaspoon Fresh rosemary, finely chopped • Salt, to taste • Pepper, to taste -
Notes and Substitutions:Don't use pregrated cheese, as it can contain gluten containing ingredients, and won't melt properly.You can use another type of hard cheese in place of the Parmesan.You can use coconut oil or lard in place of the butter.You can use thyme in place of rosemary if you prefer the taste.
Directions:
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- Preheat oven to 375 F.
- Grease 8 muffin cups with 1 tablespoon of the butter.
- Combine 2 tablespoons melted butter, grated cheese, rosemary, salt and pepper in a large bowl.
- Add sliced sweet potatoes to bowl, and toss to coat evenly with cheese mixture.
- Stack sliced potatoes into muffin tins to fill. They do shrink when cooked.
- Bake for 45 to 50 minutes, until the tops and edges are golden brown and the insides are tender.
- When done, remove from the oven and let sit for about 5 minutes. Carefully remove from pan.
- Serve with extra cheese and rosemary if desired.
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Enjoy!
Made using purple sweet potatoes
Image by: Thora Toft
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