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.
Method
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Preheat oven to 190 degrees.
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Peel and thinly slice sweet potatoes into a large mixing bowl.
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In a separate small mixing bowl add melted butter, oil, parmesan cheese, salt & pepper. Mix together.
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Pour parmesan oil mix onto the sweet potato slices and roughly stir through the mix until all slices are coated.
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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.
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Sprinkle with salt (we used sea salt flakes) and bake in the oven for 30-35 minutes.
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Remove from oven allow to cool slightly in tins then scoop out using a spoon and serve.
Recipe Hints and Tips:
- 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.
