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 • Grain free • Soy free • -
Use all organic ingredients, and ensure any dried spices are labeled certified gluten free.
Try this with purple sweet potatoes too, for a rustic, earthy side dish.
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Made using purple sweet potatoes
Image by: Thora Toft
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 -
Substitutions and Notes:
- Cheese: You can use another type of hard cheese in place of the Parmesan. Don't use pregrated cheese, as it can contain gluten containing ingredients, and won't melt properly.
- Butter: You can use coconut oil or Homemade Lard in place of the butter.
- Rosemary: You can use thyme in place of rosemary if you prefer the taste. If you don't have fresh rosemary or thyme, you can use dried. Use about 1/2 to 1 teaspoon of dried rosemary or thyme.
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!
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