Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Herbed Sweet Potato Stacks
Herbed Sweet Potato Stacks
About the Recipe
A simple but impressive side dish: sweet potatoes are sliced, brushed with coconut oil, and sprinkled with herbs, salt and pepper, then baked up until the outsides are crispy and the insides are soft.
The sweet potatoes need to be sliced a bit thicker than the regular potatoes did, since they tend to shrink more in the oven. I cut mine about 3-4mm thick and it was perfect. They were crispy on the outside and soft on the inside.
THE KEY to having these sweet potato stacks taste great is to season them well. I put a sprinkle of salt between each layer, and they really needed it.
Recipe by: Denise
Ingredients:
2 sweet potatoes sliced into 3-4mm slices (I recommend using a mandoline)
1/4 cup coconut oil melted
2-3 tablespoons fresh herbs thyme, rosemary, oregano, sage, tarragon; chopped
salt and pepper generous on the salt; approx 1 teaspoon kosher salt total
1/2 cup parmesan cheese
Getting it done:
1. Pre-heat oven to 375°F.
2. Melt coconut oil in the microwave.
3. Slice potatoes around 3-4mm thick (mandoline works best for this)
4. Layer potatoes in the bottom of a muffin tin, brushing with coconut oil, and sprinkling with herbs, salt and pepper between each layer.
5. Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
6. Bake for 45-60 minutes, until potatoes are cooked through.
Notes
Unsalted butter works as a great coconut oil substitute! If you want to go all out, sprinkle the Parmesan between each layer ?
Ingredients:
2 sweet potatoes sliced into 3-4mm slices (I recommend using a mandoline)
1/4 cup coconut oil melted
2-3 tablespoons fresh herbs thyme, rosemary, oregano, sage, tarragon; chopped
salt and pepper generous on the salt; approx 1 teaspoon kosher salt total
1/2 cup parmesan cheese
Getting it done:
1. Pre-heat oven to 375°F.
2. Melt coconut oil in the microwave.
3. Slice potatoes around 3-4mm thick (mandoline works best for this)
4. Layer potatoes in the bottom of a muffin tin, brushing with coconut oil, and sprinkling with herbs, salt and pepper between each layer.
5. Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
6. Bake for 45-60 minutes, until potatoes are cooked through.
Notes
Unsalted butter works as a great coconut oil substitute! If you want to go all out, sprinkle the Parmesan between each layer ?
About the Recipe
A simple but impressive side dish: sweet potatoes are sliced, brushed with coconut oil, and sprinkled with herbs, salt and pepper, then baked up until the outsides are crispy and the insides are soft.
The sweet potatoes need to be sliced a bit thicker than the regular potatoes did, since they tend to shrink more in the oven. I cut mine about 3-4mm thick and it was perfect. They were crispy on the outside and soft on the inside.
THE KEY to having these sweet potato stacks taste great is to season them well. I put a sprinkle of salt between each layer, and they really needed it.
Recipe by: Denise
Nutritional Info
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