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.
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.
SWEET POTATO STACKERS
For an added kick to these canapes, try swapping the lemon juice for a teaspoon of mustard in the mayo
Provided by Laura and Jess Tilli
Categories Buffet, Snack, Starter
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 53 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Protein 2 grams protein, Sodium 0.26 milligram of sodium
SWEET POTATO STACKERS
Make and share this Sweet Potato Stackers recipe from Food.com.
Provided by Manami
Categories < 60 Mins
Time 50m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven 360ºF then toss the potato chunks with the oil and some salt & pepper on a baking sheet.
- Roast for 20-30 minutes until golden and crisp on the outside, then leave to cool.
- To serve, mix the mayonnaise with the lemon juice.
- Put a scrunched up piece of ham on each potato, then top with some lemony mayo.
- Arrange on a platter with the watercress, then serve.
Nutrition Facts : Calories 28.6, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.5, Sodium 22, Carbohydrate 3.7, Fiber 0.5, Sugar 0.8, Protein 0.3
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