Herbed Sweet Potato Stacks
Wow your guests with these herbed sweet potato stacks! Sweet potatoes are sliced razor-thin, brushed with butter, sprinkled with parmesan cheese and herbs, then stacked vertically.
- 2 sweet potatoes (sliced into 3-4mm slices (I recommend using a mandoline))
- ¼ cup butter (melted; salted or unsalted may be used)
- 2-3 tablespoons fresh herbs (thyme, rosemary, oregano, sage, tarragon; chopped)
- salt and pepper
- 1 cup parmesan cheese (shredded)
Pre-heat oven to 375°F.
Melt butter in the microwave.
Slice potatoes around 3-4mm thick (mandoline works best for this)
Layer potatoes in the bottom of a muffin tin, brushing with butter, and sprinkling with herbs, salt and pepper, and parmesan cheese between each layer.
Sprinkle the tops of each stack with additional Parmesan cheese.
Bake for 45-60 minutes, until sweet potatoes are cooked through.
Sweet potato stacks are best served fresh, however you may store in an air tight container in the fridge for up to 4 days.
Rewarm in a covered dish in the oven at 350°F for 10-15 minutes.
Serving: 1/4 batch | Calories: 216kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 7mg | Sodium: 279mg | Fiber: 2g | Sugar: 3g