Description
Delight in these Sticky Maple Sweet Potato Stacks infused with fragrant garlic and crunchy almond butter. Thinly sliced sweet potatoes are layered, drizzled with a fragrant maple syrup and buttery garlic-almond mixture, then baked to create a deliciously sticky, buttery, and crisp-tender side dish perfect for any meal.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
Maple Butter Mixture
- 4 tbsp maple syrup
- 40g butter
- 25g crushed almonds
- 1 garlic clove, minced
- 3 sprigs fresh thyme
Instructions
- Preheat oven: Preheat the oven to gas mark 6 / 180 degrees Celsius (350°F) to prepare for baking the sweet potato stacks.
- Slice sweet potatoes: Slice the sweet potatoes widthways into thin 0.5 cm slices, ensuring even thickness for uniform cooking.
- Stack sweet potatoes: Arrange 6-7 slices of sweet potato into each cup of a muffin tray to create layered stacks.
- Make maple butter mixture: In a saucepan or skillet over low to medium heat, combine butter, fresh thyme, crushed almonds, and minced garlic. Stir continuously until the butter melts and begins to bubble, infusing flavors.
- Drizzle maple butter mixture: Add the maple syrup to the butter mixture, then evenly drizzle spoonfuls of this sticky, fragrant mixture over each sweet potato stack.
- Bake: Place the muffin tray in the preheated oven and bake for 30-35 minutes, or until the outside edges of the stacks are crispy and the inside is tender and buttery.
Notes
- For extra crispiness, you can broil the stacks for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- Fresh thyme can be substituted with rosemary or sage for a different herb flavor profile.
- Make sure sweet potato slices are thin and even to ensure even cooking and layering.
- These stacks can be prepared ahead of time and baked just before serving.
- Adjust the amount of garlic according to your preference for a milder or more intense flavor.
