Garlic Butter Sweet Potato Stacks
These sweet potato stacks are buttery soft and packed with flavour!
Servings: 12 stacks
Cost: £1 / $1
Equipment
- Potato Peeler
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- Brush
- 12 Cup Muffin Tray
- Box Grater
- Foil
Ingredients
- 1.2kg / 2.6lb Sweet Potatoes (see notes)
- 6 tbsp / 90g Unsalted Butter, melted (see notes)
- 3 large cloves of Garlic, finely grated (see notes)
- 1 tbsp very finely diced Fresh Rosemary
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 45g / 1.5oz Parmesan (see notes)
Instructions
- Preheat the oven to 180C/350F.
- Peel the potatoes and slice off both ends. If the potatoes are wider than the width of the muffin tray cups, use the peeler to shave them into cylinders of the same size. Thinly slice into rounds (approx 3mm/1/8").
- Brush the inside of the muffin tray with melted butter, then combine the remaining butter in a large mixing bowl with the rosemary, garlic, salt and pepper. Toss in the potato slices until well coated, then place one slice in each cup in the tray.
- Toss the remaining slices with parmesan until well coated, then stack piles of the slices into each cup in the tray. Use a brush to collect any remaining butter/parmesan in the bowl and brush it over the stacks (if the leftover parmesan is a little clumpy/dry just loosen it up with a dash of oil). Cover with foil and bake in the oven for 35 minutes.
- Remove the foil, increase the oven temp to 200C/400F and bake for a further 15 minutes, or until lightly charred and soft right through the centre (check with a butter knife).
- Use a spoon to carefully scoop out the stacks and drizzle/brush with any butter in the tin. Enjoy!
Video
Notes
a) Sweet Potatoes - The potato slices should weigh 750g/1.6lb, so depending on the size of your potatoes and how much you need to shave off, the total weight might be a little more than 1.2kg/2.6lb. Mine were pretty much the perfect width after peeling them, so I didn't need to shave much off after peeling them and slicing off the ends.
b) Garlic - I find 3 large cloves gives you a pretty good punch of garlic flavour, so I probably wouldn't do more. After finely grating them I recommend finely dicing into a paste-like texture, just so it's well distributed throughout the slices.
c) Parmesan - I typically buy the 'dusty' pre-packaged stuff from the fridge section (don't use the non-fresh stuff). If you've just got a block of parmesan, use the most coarse side of the box grater to replicate the dusty texture. This will ensure it gets well distributed through the slices. I have made these without parmesan before and they're still delish, but I'd consider adding another 1/4 tsp of salt to the butter to make up the loss. The garlic flavour will also be more prominent without the parmesan!
d) Butter - You can melt this in short intervals in the microwave or in a pot on the stove.
e) Calories - Per stack assuming all of the butter is consumed.
Nutrition
Calories: 122kcal | Carbohydrates: 13.46g | Protein: 2.17g | Fat: 6.85g | Saturated Fat: 4.241g | Polyunsaturated Fat: 0.281g | Monounsaturated Fat: 1.763g | Trans Fat: 0.266g | Cholesterol: 18mg | Sodium: 297mg | Potassium: 225mg | Fiber: 1.9g | Sugar: 2.63g | Vitamin A: 9086IU | Vitamin C: 1.8mg | Calcium: 55mg | Iron: 0.44mg