The first step to success in this recipe is making sure you get the slices nice and thin. I used a mandolin – a very sharp blade on a flat board that slices vegetables and fruit when you run them over the blade. One important tip about the mandolin, if you’re going to use one: use the guard! I know this from experience.
Every once in a blue moon – just long enough from the last time I cut myself to forget how easy it is – I decide whatever I’m slicing is thick and won’t slip…and sure enough, I’ll cut myself. So don’t be a safety dummy like me – keep your fingers whole! And don’t worry if you don’t have a mandolin. Just use a sharp knife to cut thin little slices and still – watch those digits!
Fingers intact, getting some flavor on your slices is the next step. Rosemary goes really well with sweet potatoes and of course you have the traditional garlic, pepper, salt, and olive oil combo that makes everything taste amazing. When you make your stacks, the flavors are stuck between layers so the great thing about the little slices is that the flavors become sort of infused into the potatoes and are not just a topping.
Of course I love sweet potatoes for their taste and versatility, but what’s extra great about them is that you can love them because they are healthy too. They are packed with fiber, vitamin A, vitamin C, and a whole bunch of other vitamins and minerals that make your body happy. Those are the very reasons that those of us who eat Paleo opt for sweet potatoes instead of white.
While these bake, you’ll start to smell the garlic and rosemary and the subtle sweetness waft throughout your kitchen. What a great appetizer for a lovely meal! Speaking of a lovely meal, I served these with a lightly flavored fish filet – just lemon, salt, pepper, and olive oil. The delicate flavors are blended together in a simply delectable way.
And, for those of you with kids, my best friend tells me that finding inventive ways to serve veggies is the key to getting kids to try them – and her kids love sweet potato stacks. So if you have any picky eaters, I highly recommend this method of preparing sweet potatoes. Tasty, and fun for adults and kids alike!
- 1 ½ pounds sweet potatoes, peeled and sliced 1/16 inch thick
- 1 ½ tbsp chopped fresh rosemary or 1 ½ tsp dried rosemary
- 2-3 garlic cloves, pressed
- ¼ tsp black pepper
- ½ tsp salt
- 4 tbsp olive oil plus extra for greasing
- Preheat an oven to 375°F.
- Lightly grease 12 muffin cups. In a large bowl place the sweet potato slices, rosemary, garlic, salt, black pepper and olive oil and gently toss to coat.
- Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top. Bake for 35-45 minutes or until golden brown at the edges and tender all the way through. Remove from the oven and let stand 5 minutes.
- Run a knife around rim of each cup, then carefully remove potato stacks with a spoon. Serve immediately.