Sweet Potato Stacks
I love sweet potatoes. But sometimes, especially at the holidays, sweet potatoes are everywhere. And they are always sweet. Casseroles, souffles, pies, sweet, sweet, sweet. During a time when there are already so many desserts and treats to enjoy, it's nice to re-imagine the holiday sweet potato into a savory dish.
Enjoy these Sweet Potato Stacks with any meal that needs a vegetable side dish, but especially this holiday season.
Large Sweet Potatoes (1/2 potato per guest as a rule when preparing this side dish)
Olive Oil
Salt, Pepper
Italian or Tuscan-style seasoning (my favorite is this Tuscan Dipping oil blend by www.JMThomason.com)
Cut your sweet potatoes in half lengthwise. Laying the cut part down on your board, make thin 1/2 moon slices of your sweet potato from end to end, being careful to keep the section of sweet potato intact.
Transfer your stack of half moons to a parchment lined baking sheet. Continue until all of your sweet potatoes are cut, sliced, and on the baking sheet.
Drizzle the sweet potato stacks with olive oil, and generously dust with salt, pepper, and your preferred seasoning blend.
Bake in a 350 degree oven for 20-30 minutes until sweet potatoes are done, and starting to get crispy on top.
Carefully transfer your stacks to a serving platter, making sure to try and keep the shape of your "stacks."
Enjoy!
