Wednesday, January 14, 2015

take my word for it wednesday.. these spicy sweet potato parmesan stacks are amazing.. and so easy..

 
 

i was never a sweet potato kinda person.. except of course for grandmommy's sweet potato casserole.. other than my once a year treat at thanksgiving i never ate sweet potatoes.. then a few years back i tried sweet potato fries.. ohh yumm.. but never a baked sweet potato or anything like that.. then about a month ago pete bought white sweet potatoes and i baked them.. holy moly were they good!! they didn't even need butter..they were so good.. so decided to venture out a little bit and try some other recipes calling for sweet potatoes but to use the white sweet potatoes.. these little stacks are ridiculously good.. so easy but so good. i came across this recipe rosemary sweet potato stackers and knew i wanted to make my own version of them.. and boy did they turn out good..

 
spicy sweet potato parmesan stacks
 
prep time: 10 minutes
cooking time: 35-40 minutes
servings: 4-6
 
ingredients:
 
2 white sweet potatoes, thinly sliced
2 tblsp. butter, melted
2 tblsp. grated parmesan cheese
1 tsp. chopped thyme
1/2 - 1 tsp. crushed red pepper {depending on how hot you like things... i go for the full 1 tsp.. maybe more *smile*}
salt
 
directions:
 
preheat oven to 375 degrees.. spray a standard 12 cup standard muffin tin with pam or another non stick cooking spray.. slice your potatoes.. a mandolin works best here.. in a large mixing bowl combine melted butter, parmesan, thyme, red pepper and salt.. add sliced potatoes.. toss to evenly coat.. layer the potato slices into the muffin cups and fill to the top.. give each a quick shot of the pam or non stick cooking spray.. bake for 35-40 minutes or until golden brown and starting to get crispy.. remove from oven and allow to sit for 3-5 minutes before serving.. add additional thyme and parmesan if desired right before serving.. soo good!! {they were good with spicy ketchup too} *i'[ve made them a few different ways too.. i've alternated between regular russet potatoes and sweet potatoes and recently for breakfast i cubed up the sweet potatoes tossed in the same ingredients and roasted them.. super good*

 
 
enjoy and get cook'n!!


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