Caramelized Sweet Potato Stacks with fresh herbs and flake salt
Description
The thin slices of potato cook together in a stack and get crispy and caramelized on the outside but you can cut through them like butter. Perfect for an appetizer, side dish, or even meal prep. ProTip👩🏼🍳 Use a mandolin to slice any veggies etc that need to be thin or consistent. It’ll change your life!
Scale
Ingredients
- 5 Sweet Potatoes (long and thin)
- 4+ T Olive oil
- ¼ C Butter, melted
- 4T Chopped Rosemary and Thyme ( Fresh is Best!) 1+ T Flack salt
- Pepper to taste
- 2 large muffin or mini loaf pans
Instructions
- Preheat Grill to 375F.
- Cut the Sweet potatoes into thin round slices. They don’t need to be paper thin, but thinner slices look more impressive when they’re done! Toss the potato rounds with all other ingredients in a large bowl until well coated. (Add more olive oil if necessary).
- Create stacks in the muffin tins until they go just above the rim (stacks will shrink slightly when cooked). Cover the tops of the stacks with any remaining liquid/herbs in the bowl.
- Cook for about 35 minutes or until stacks are *just* fork tender. Lower grill temp to “smoke” or “low” and cook for an additional 10 minutes.
- Remove stacks from muffin tin/ pan with a fork while warm and place on a serving tray. (They stay in stacks really well!) Serve warm.
