ROASTED SWEET POTATO STACKS
A terrific sweet potato side! Crispy edges, buttery and salty, combined with the natural sweetness of sweet potato and a hint of rosemary. Use a mandolin to make short work of slicing the potatoes - or use this opportunity to practice your knife skills!! Recipe VIDEO below.
Provided by Nagi
Categories Side
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
- Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
- Add remaining ingredients. Toss well with your hands.
- Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
- Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
- Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
- Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.
Nutrition Facts : ServingSize 97 g, Calories 110 kcal
SWEET POTATOES ROASTED WITH GARLIC AND ROSEMARY
Crispy on the outside, soft and delicate on the inside with the nutty taste of roasted garlic and the freshness of rosemary is the perfect side dish to any meat or fish. Try this tonight!
Provided by Penny Stettinius
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Put the chopped garlic in 1 TBS of the olive oil with half of the rosemary on the side to use later.
- Toss the potato pieces with olive oil, half of the rosemary, and salt and pepper.
- Bake for 20 minutes, tossing occasionally in order to crisp the outsides.
- Toss with the garlic and remaining rosemary and continue to bake until the potatoes are soft on the inside, about 15 minutes more.
SWEET POTATO WEDGES WITH ROSEMARY
Make and share this Sweet Potato Wedges With Rosemary recipe from Food.com.
Provided by Alley Barbie
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and cut sweet potatoes into sticks or wedges.
- Place potatoes in a bowl and toss with oil, then spread out onto a baking sheet and sprinkle with rosemary.
- Bake about 30 minutes at 375� F, or until browned and tender. You may want to turn potatoes over half way through baking time.
- Sprinkle with lemon juice, if desired.
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- In a large bowl, whisk together the butter, coconut oil, parmesan cheese, rosemary and sea salt and pepper. Add sweet potato slices to the bowl and mix until evenly coated.
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- Preheat oven to 375°F. Cut potatoes into 48 (¼-inch-thick) rounds; set aside. (Reserve remaining potatoes for another use.) Melt butter in a small saucepan over medium-high. Stir in rosemary. Cook, stirring often, until butter is browned, about 6 minutes. Remove from heat. Remove rosemary using a slotted spoon; reserve for garnish. Stir cane syrup, cinnamon, and ¼ teaspoon of the salt into brown butter until smooth.
- Coat a 12-cup muffin pan with cooking spray. Place 2 potato rounds in each cup; sprinkle evenly with remaining 1 teaspoon kosher salt. Add 2 potato rounds to each cup; top each stack with 1 teaspoon brown butter mixture (reserve remaining mixture).
- Cover pan with aluminum foil. Bake in preheated oven until potatoes are tender, 25 to 30 minutes. Remove pan from oven; discard foil. Using a small offset spatula or a spoon, remove potato stacks from the pan. Transfer to a serving platter. Drizzle with remaining brown butter mixture. Top with pecans and reserved rosemary leaves.
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