This recipe was created for my Dinner Party post so be sure to check out the full post and menu.
Sweet potato stacks are such a fun and beautiful way to serve some thinly sliced sweet potatoes.
The bacon and spices lend a spicy and smoky flavor that compliments the sweetness of the maple syrup and potatoes perfectly.
Also, be sure to check out the other delicious sweet potato recipes
Sweet Potato, Lentil Veggie Burger
Sweet Potato and Parsnip Breakfast Hash
PrintSweet Potato Stacks
- Prep Time: 30
- Cook Time: 40
- Total Time: 1 hour 10 minutes
Ingredients
Scale
- 2.5 lbs sweet potato, smaller sized
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp oregano
- 1/8 tsp red pepper flakes
- ½ tsp sea salt
- ½ tsp black pepper
- 3–4 bacon slices, chopped
- 2–3 Tbsp grass-fed butter, ghee or coconut oil, divided
- 2 Tbsp maple syrup, divided
Instructions
- Preheat oven to 425. Peel sweet potatoes and slice them about 1/8 thick with a mandolin or knife.
- Toss the sweet potatoes with the chili powder, garlic, oregano, red pepper flakes, sea salt and black pepper.
- Grease eight ten ounce glass ramekins and place them on a baking sheet.
- Layer fourteen slices of sweet potato in the ramekin with about ½ tsp of butter in between every four or five slices.
- Top the sweet potatoes with some chopped bacon and place some pieces around the side of the ramekin.
- Roast potato stacks for approximately 30 minutes.
- Pull them out and drizzle about ½-1 tsp of maple syrup on each one. Roast for another 5-10 minutes or until the stacks are slightly caramelized on top.
- Let them cool slightly and then use a fork to pop them out of the ramekin. Serve immediately.
Notes
- Use any leftover sweet potato slices for the flatbread topping. Toss them in olive oil, salt and pepper and roast at 425 for about 15-20 minutes.
Keywords: sweet potato, roasted sweet potato stacks, bacon and sweet potato, maple and sweet potato
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Images by: Lillie Duncan
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