Sweet Potato Stacks
Serves 720 mins prep40 mins cook
Mandoline-sliced sweet potatoes meet a slow roasted garlic confit in these sweet+savory stacks that are completely irresistible.
0 servings
What you need
Instructions
0 Preheat oven to 400F (200C). Cut off the top of a bulb of garlic making sure to expose every clove. Add a pinch of salt + olive oil and roast until soft. This should take 30-40 minutes and can be done days ahead, too. 2 While the garlic is roasting, work on making the stacks. Peel the sweet potato, and slice it thin on a mandoline. Always use the guard it comes with as you get closer to the bottom. 3 When the garlic has roasted (and cooled) squeeze it in a bowl into the olive oil and mix well so it’s incorporated. 4 Add the garlic + oil mix on top of the sweet potatoes with salt, pepper, and Parmigiano. Note: I like to place the sweet potatoes slices flat onto a parchment lined baking sheet so they can soften a bit. It's also easier to incorporate the seasonings more evenly vs. using a bowl. Massage the garlic, oil, and Parmigiano well into each slice. 5 Stack the slices in a muffin tin. Bake covered for 20 minutes and uncovered for an additional 20-25 minutes, or until golden.View original recipe