Parmesan Thyme Sweet Potato Stacks

Sweet potato stacks with hints of thyme, parmesan, and garlic throughout. Absolutely delicious and for sure a hit!

Ingredients

Ingredients
Servings:
g
Salted Butter
Garlic Clove
Sweet Potatoes
tbsp
Fresh Thyme
tsp
Fresh Oregano
g
Parmesan Cheese
g
Manchego Cheese
Salt & Pepper to taste

Instructions

Preparing In The Kitchen
  1. Preheat the oven 200 °C and lightly grease a 12-cup muffin tin.
  2. Peel and grate the garlic cloves. Wash the herbs, shake dry, pluck the leaves from the stems and finely chop. Wash the sweet potatoes, pat dry and cut into ca. 1-2mm thick slices. Grate the manchego and parmesan cheese.
  3. In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.
  4. In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top.
  5. Cover with aluminum foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
  6. Run a knife around the edges of each stack to release them. Serve with sea salt on top.

Preparing In The Kitchen
  1. Preheat the oven 200 °C and lightly grease a 12-cup muffin tin.
  2. Peel and grate the garlic cloves. Wash the herbs, shake dry, pluck the leaves from the stems and finely chop. Wash the sweet potatoes, pat dry and cut into ca. 1-2mm thick slices. Grate the manchego and parmesan cheese.
  3. In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.
  4. In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top.
  5. Cover with aluminum foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.
  6. Run a knife around the edges of each stack to release them. Serve with sea salt on top.

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