CRISPY POTATO STACKS
Despite its elegance, this delicious side dish is simple and quick to prepare. With its crispy edges, herby butter, and easy portioning, this will surely become your new autumn staple.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F. Lightly spray a 12-cup muffin tin with cooking spray and set aside.
- Melt the butter in a microwave or small saucepan over medium-low heat. Set aside.
- Slice the russets and sweet potatoes 1/16-inch thick using a mandoline and place in a bowl. Toss the potato slices with the butter, herbs, garlic, 1 1/2 teaspoons salt and a few grinds of pepper until the potatoes are evenly coated. Layer the potatoes evenly in the prepared muffin tin, stacking them one on top of the other until they are about 1 inch above the top of each muffin cup. Bake until the edges of the potatoes are golden and crispy, about 25 minutes.
- Let cool 5 minutes, then run a small offset spatula or butter knife around the edge of each stack to help them release. Transfer to a serving platter, sprinkle with Parmesan and serve immediately.
CANDIED SWEET POTATO STACKS
These Candied Sweet Potato Stacks are the ultimate side dish for your upcoming holiday feasts! These sweet potato stacks are a tasty twist on traditional sweet potato casserole with a wow-factor presentation.
Provided by Hey Grill Hey
Categories Side Dishes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the grill. Preheat your pellet grill (or oven) to 350 degrees F.
- Prep the sweet potatoes. Peel the sweet potatoes and slice very thinly. You can even use a mandolin to slice the sweet potatoes evenly. Brush the cups of a muffin tin with some of the melted butter.
- Make the brown sugar butter sauce. In a small bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, and vanilla.
- Make the sweet potato stacks. Stack 5-6 slices of sweet potato in the bottom of each muffin cup. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the rest of the muffin tins with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter sauce.
- Bake the sweet potatoes. Place the sweet potato stacks in the grill or oven. Bake for 40 minutes.
- Top with marshmallow and nuts, and finish baking. Remove the muffin tin from the grill or oven and top each with a tablespoon of the marshmallow fluff and a sprinkle of the pecans. Return to the grill and cook for an additional 5 minutes until the marshmallow fluff is heated through and starts to melt down the stacks.
- Rest and serve. Remove the pan from the grill and leave the sweet potato stacks in the muffin tin for 10 minutes while they cool slightly and set. Carefully use a spoon to lift out each stack and transfer to a serving dish. You can also spoon any additional caramel sauce from the muffin tin over the stacks.
Nutrition Facts : Calories 377 kcal, Carbohydrate 46 g, Protein 2 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 48 mg, Sodium 213 mg, Fiber 3 g, Sugar 27 g, ServingSize 1 serving
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 POTATO STACKS
Steps:
- Preheat your oven to 350 degrees F.
- Peel the sweet potatoes and slice very thinly into rounds (or use a mandoline). Brush the cups of a 12-cup muffin tin with some of the melted butter. Stack 5 to 6 slices sweet potato in the bottom of each muffin cup.
- Combine the melted butter, brown sugar, vanilla, cinnamon and nutmeg in a small bowl. Spoon a teaspoon of the butter/brown sugar mixture over each of the small stacks of potatoes. Fill the muffin tin with the remaining sweet potatoes. Top each stack with the remaining brown sugar and butter mixture, then bake for 40 minutes.
- Remove the muffin tin from the oven and top each muffin cup with a tablespoon of the marshmallow creme and a sprinkle of the pecans. Return to the oven and bake until the marshmallow creme is heated through and starts to melt down the stacks, an additional 5 minutes.
- Leave the sweet potato stacks in the muffin tin for 10 minutes while they set and cool slightly. Carefully use a spoon to lift out each stack and transfer to a serving dish. Spoon any additional caramel sauce from the muffin tin over the stacks.
SWEET POTATO COFFEE CAKE STACKS
It's like coffee cake but without the cake part because instead we have delicious slices of baked sweet potato flavored to taste like cake and it might just be your new favorite Thanksgiving side and/or dessert.
Provided by Jonathan Melendez
Categories Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Line a baking sheet with foil, for easy cleanup, and set aside.
- In a large bowl, toss together the sweet potato slices, melted butter, brown sugar, maple syrup, vanilla and salt until evenly combined and well coated. Transfer the sweet potato slices onto the prepared baking sheet, arranging them in a single layer. If they all don't fit on one baking sheet, you might need two; it's important to have them all in a single layer and not overlapping.
- Bake until soft and golden brown, about 30 minutes, flipping them over halfway through baking for even browning. Remove from the oven and allow them to cool slightly.
- In the meantime, to make the topping, in a large bowl, combine the brown sugar, flour, cinnamon, and butter until the mixture resembles coarse crumbs. Stir in the nuts, oats, and chocolate chips.
- Pour about a tablespoon of filling onto half of the potato slices. Then place the remaining unfilled potato slices onto the filling to make a stack. Top with another 1 tablespoon of filling. Return to the oven and bake for another 15 minutes. Remove and let cool slightly. Arrange the stacks onto a platter and dust with powdered sugar, right before serving.
Nutrition Facts : Calories 471.3, Fat 25.1, SaturatedFat 11.7, Cholesterol 40.7, Sodium 240.1, Carbohydrate 60.2, Fiber 5, Sugar 33.4, Protein 5.3
More about "sweet potato stacks food"
SCALLOPED SWEET POTATO STACKS RECIPE | MYRECIPES
From myrecipes.com
5/5 (13)Total Time 1 hr 5 minsServings 12
- Preheat oven to 375°. Layer half of sweet potatoes in a lightly greased 12-cup muffin pan. Sprinkle with 1 1/2 tsp. thyme and 1/2 cup cheese. Top with remaining sweet potatoes. (Potatoes will come slightly above the rim of each cup.)
- Microwave cream, next 3 ingredients, and remaining 1/2 tsp. thyme at HIGH 1 minute. Pour cream mixture into muffin cups (about 1 Tbsp. per cup).
- Bake at 375°, covered with aluminum foil, 30 minutes. Uncover and sprinkle with remaining 1/2 cup cheese. Bake 5 to 7 minutes or until cheese is melted and slightly golden.
- Let stand 5 minutes. Run a sharp knife around rim of each cup, and lift potato stacks from cups using a spoon or thin spatula. Transfer to a serving platter. Garnish, if desired.
SWEET POTATO STACKS | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 45 mins
- 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.
CANDIED SWEET POTATO STACKS - COOKING WITH CURLS
From cookingwithcurls.com
5/5 (1)Total Time 39 minsCategory Side DishCalories 123 per serving
HEALTHY ROASTED SWEET POTATO STACKS | …
From gritsandpinecones.com
5/5 (5)Total Time 1 hr 5 minsCategory Side DishCalories 258 per serving
- Add the potato slices to the butter mixture and toss well with your hands. Make sure all of the slices are coated.
SWEET POTATO CASSEROLE STACKS - EMILY BITES
From emilybites.com
Cuisine AmericanTotal Time 1 hrCategory Side DishCalories 141 per serving
- Preheat the oven to 375 degrees. Lightly mist a standard size 12-cup muffin tin with cooking spray and set aside.
- Combine the oil with one tablespoon of the butter, the syrup and the vanilla in a small dish or bowl. Place the sweet potato slices in a large mixing bowl and drizzle the syrup mixture over the potatoes. Stir until the potato slices are coated. Stack the slices into the cups of the prepared muffin tin to form even piles.
- In another small bowl, combine the salt with the flour, brown sugar, pecans and the remaining tablespoon and a half of melted butter. Stir together until well combined and then divide the mixture evenly over top of the potato stacks. Place the stacks in the oven and bake for 45-55 minutes until the stacks are cooked through.
SWEET POTATO STACKS - STAY AT HOME MUM
From stayathomemum.com.au
3.8/5 (15)Category MainServings 12Total Time 40 mins
- In a separate small mixing bowl add melted butter, oil, parmesan cheese, salt & pepper. Mix together.
- Pour parmesan oil mix onto the sweet potato slices and roughly stir through the mix until all slices are coated.
CRISPY PARMESAN-ROSEMARY SWEET POTATO STACKS – THE …
From thecomfortofcooking.com
Ratings 9Servings 6
SWEET POTATO STACKS - PALEO GRUBS
From paleogrubs.com
Estimated Reading Time 4 mins
SWEET POTATO STACKS WITH SAGE BROWNED BUTTER RECIPE
From myrecipes.com
3/5 (1)Total Time 55 minsServings 12Calories 95 per serving
SWEET POTATO HALLOUMI STACKS WITH GUACAMOLE - TASTY …
From light-food-full-of-flavour.com
ROASTED SWEET POTATO STACKS
From sortedfood.com
THAI SWEET POTATO STACKS WITH PEANUT SAUCE | MINIMALIST ...
From minimalistbaker.com
5/5 (3)Total Time 30 minsCategory Appetizer, EntreeCalories 423 per serving
- Preheat oven to 350 degrees F (176 C) and lightly spray a baking sheet with non-stick spray or brush with oil. Add sweet potatoes and toss with half of sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size). Line in a single layer and cook for 20-25 minutes or until softened and slightly browned.
- In the meantime, prepare peanut sauce (follow link for instructions), and saute garlic, green onions and baby bok choy in remaining sesame oil + the soy sauce, until soft. Set aside.
- Once sweet potatoes are ready, remove from oven and begin stacking them with a small amount of vegetables and peanut sauce between each layer. Alternatively, just make a mound of sweet potatoes and top with veggies and sauce “nacho” style. You will have leftover peanut sauce, which keeps covered in the fridge for up to a week.
SWEET POTATO STACKERS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Cuisine ItalianTotal Time 50 minsCategory Buffet, Snack, StarterCalories 53 per serving
- Heat oven to 200C/fan 180C/gas 6, then toss the potato chunks with the oil and some seasoning on a baking sheet. Roast for 20-30 mins until golden and crisp on the outside, then leave to cool.
- To serve, mix the mayonnaise with the lemon juice. Pile a scrunched up piece of ham on each potato, then top with a blob of the lemony mayo. Arrange on a platter with the watercress, then serve.
SWEET POTATO STACKS ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.5/5 (13)Total Time 45 minsCategory Side DishCalories 147 per serving
- Slice the potato as thin as you can. Unless you have expert knife skills, a mandolin is your friend.
- Melt coconut oil until its a liquid and toss it with sliced sweet potatoes and half the salt and rosemary in a large bowl.
- In a separate bowl, melt butter and combine with remaining salt, rosemary, and parmesan cheese. Spoon on top of potato stacks.
SWEET POTATO STACKS AND GARLIC POTATO STACKS - GRANDBABY CAKES
From grandbaby-cakes.com
4.5/5 (21)Calories 163 per servingCategory Side Dish
- Peel and slice potatoes as thin as you can (about 1/10th of an inch thick). It is best to use a mandolin or if you don’t have one, try a potato peeler!
SWEET POTATO STACKS (GRAIN-FREE) - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
Reviews 4Estimated Reading Time 3 minsServings 12
- Preheat the oven to 350 and adjust the rack to the middle position. Melt the 5 tablespoons butter in a small saucepan over medium heat. Add the sage leaves and garlic and continue to cook until butter is foamy and just begins to brown, about 7 minutes. Remove the butter mixture from the heat. Using a slotted spoon, remove the sage leaves from the browned butter and place on a plate lined with a paper towel or dishcloth. Remove the garlic from the browned butter and discard.
- Using a pastry brush, butter a 12-cup muffin tin. Place 2 potato slices in the bottom of each of the 12 muffin cups. Sprinkle each sweet potato stack with a little Celtic sea salt and 1 tablespoon cheese. Place a third potato slice on top of each potato stack and drizzle a 1/2 teaspoon of browned butter over each stack.
- Cover the muffin tin with a piece of parchment paper and then a piece of foil. Bake for 25 minutes. Remove the muffin tin from the oven and remove the parchment and foil. Drizzle the remaining browned butter over each stack, and then season each with a little more sea salt and 1 tablespoon cheese.
- Turn the broiler on high, and place the potatoes under the broiler for 1-2 minutes until cheese is melted and just turning golden brown. To serve, top each with reserved sage leaves.
PARMESAN RUSSET & SWEET POTATO STACKS - MIND OVER MUNCH
From mindovermunch.com
5/5 (1)Total Time 1 hr 30 minsServings 12Calories 106 per serving
- Soak wooden toothpicks or skewers in warm water for about 30-60 minutes before cooking. (Soaking will prevent the wooden skewers from burning in the oven! It can help to place a glass on top of the skewers to keep them submerged in the water.)
- Cut potatoes ~⅛-inch thick (or thinner) using a mandolin. Gently dry russet potato slices between paper towels to remove excess moisture
- In a bowl, combine oil, fresh herbs, salt, and pepper. Add potato slices and toss until coated evenly.
SCALLOPED SWEET POTATOES RECIPE - CHOWHOUND
From chowhound.com
4/5 (1)Total Time 1 hr 5 minsCategory Side DishCalories 116 per serving
SPICY MOROCCAN SWEET POTATO STACKS - PANNING THE GLOBE
From panningtheglobe.com
5/5 (2)Category Side DishCuisine MoroccanTotal Time 50 mins
- Heat apricot preserves, 2 tablespoons lemon juice, butter, olive oil, garlic, salt and cayenne pepper in a small saucepan, whisking until butter melts and the glaze starts to come to a boil.
- Put the sweet potato slices into a large bowl. Pour heated sauce on top and toss to coat. You may need to use your fingers to separate some of the slices. Make sure every slice gets coated. Arrange sweet potatoes in stacks in the cups of the muffin tin, starting with the larger slices on the bottom. The stacks can stick up about a half inch above the lip of the cup. If the slices are too big to fit, you can stack up a bunch of them on your cutting board and trim them around the edges. Once the potatoes are stacked, keep the remaining glaze – you’ll have a good amount of it in the bottom of the bowl and you’ll use it to baste the sweet potato stacks as they cook.
- Cover the muffin pan with a sheet of aluminum foil and bake in the middle of the oven for 20 minutes. Remove the foil and spoon about a tablespoon of apricot glaze over each stack. Continue to cook stacks for 25-30 minutes longer, until they’re tender and have some brown spots.
GARLIC PARMESAN SWEET POTATO STACKS - THE COOKING JAR
From thecookingjar.com
5/5 (7)Total Time 1 hr 15 minsEstimated Reading Time 5 mins
- Combine 2 tablespoons melted butter, olive oil, garlic powder and salt and pepper to taste in a large mixing bowl
SWEET POTATO STACKS {WITH CRANBERRY GOAT CHEESE AND FIG ...
From seductioninthekitchen.com
5/5 (3)Total Time 40 minsCategory Side Dish RecipesCalories 42 per serving
- Put your sweet potato slices in a bowl and lightly sprinkle them with a little sea salt and the Olive Oil. Toss them to distribute the salt and oil.
- Place a slice of sweet potato on the parchment. On top, the sweet potato slice place a slice of the cranberry goat cheese.
PARMESAN SWEET POTATO STACKS RECIPE - TASTINGTABLE.COM
From tastingtable.com
5/5 (18)Calories 93 per servingCategory Side Dish
SWEET POTATO STACKS WITH BUTTER AND THYME - INQUIRING CHEF
From inquiringchef.com
Cuisine AmericanTotal Time 1 hr 10 minsCategory Side DishCalories 100 per serving
SWEET POTATO, HALLOUMI & PEPPER STACKS - SEASONAL SPUDS
From seasonalspuds.com
Servings 4Total Time 30 minsEstimated Reading Time 1 min
SWEET POTATO STACKS — JESSI'S KITCHEN
From jessiskitchen.com
Estimated Reading Time 2 minsTotal Time 1 hr 10 mins
BROWNED BUTTER SWEET POTATO STACKS - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
Reviews 21
SWEET POTATO APPLE AND PEAR STACKS WITH CINNAMON SYRUP
From thefoodkooky.com
Servings 12Total Time 1 hrCategory Dessert, Snack
SWEET POTATO STACKS | RECIPESLIVING
From recipesliving.com
Estimated Reading Time 3 mins
CRISPY PARMESAN THYME SWEET POTATO STACKS. - HALF BAKED ...
From halfbakedharvest.com
4.5/5 (266)Calories 257 per servingTotal Time 1 hr 10 mins
BEET & SWEET POTATO STACKS - GLUTEN FREE RECIPES
From fooddiez.com
AIR FRYER SWEET POTATO CASSEROLE STACKS | RECIPE | SWEET ...
From pinterest.ca
BOURBON SWEET POTATO STACKS RECIPE - FOOD NEWS
From foodnewsnews.com
FINGER FOOD - SWEET POTATO STACKS - SAVVY IN THE KITCHEN
From savvyinthekitchen.com
SOUTHERN LIVING SWEET POTATO STACKS - ALL INFORMATION ...
From therecipes.info
STACKS AND STACKS OF PANCAKES: 16 SWEET AND SAVOURY ... - CBC
From cbc.ca
SWEET POTATO STACKS | THANKSGIVING SIDE DISHES CROCKPOT ...
From pinterest.ca
A. DARBO AG - RECIPE
From darbo.at
SWEET POTATO CASSEROLE STACKS RECIPE BY TASTY - FOOD NEWS
From foodnewsnews.com
CANDIED SWEET POTATO STACKS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love