I do need to warn though, if you make these for a holiday feast, there’s every chance they may steal the show! – Nagi x Add a touch of salt, and the herby-ness of some rosemary (sweet potato + rosemary is a great pairing), and that’s all I think it needs. The sweetness of the potato intensifies when baked, and the edges caramelise (my favourite part!). I keep the flavouring of these Roasted Sweet Potato Stacks quite straight forward. □ You’ll see in the video when I cut one of these babies open! So it doesn’t really matter whether the slices are super thin or not. It’s far more moist inside, and it doesn’t go as crispy on the edges. ![]() The thing is, sweet potato bakes up more like pumpkin than regular potatoes. Though you can make short work of it by using a mandolin.īut honestly, don’t worry if the slices aren’t super thin or consistent thickness. Now, I’m not going to lie to you – there’s considerable knife skills involved in slicing enough sweet potato to make these stacks. So we’ll just need to make to with these Roasted Sweet Potato Stacks! I had hoped to bring the fries to you this week, but I’m still not happy with them. I’ve also been experimenting with things like making truly crispy baked sweet potato fries and wedges. Nowadays, I always have it and I’ve been making some great quick meals using sweet potato rather than regular ones. ![]() ![]() I actually love sweet potato, it’s just never made my weekly shopping basket. That’s going to change in the coming months. Yet to meet a form of potato – sweet or regular – that I don’t love. It has superfood status, it’s packed with nutrition and it’s a potato. Sweet potato is probably my most underused vegetable, and I have no idea why. Plus, the butter that drips down bubbles away at the base of the stack – extra flavour! Here’s a terrific sweet potato side dish that looks as great as it tastes! Crispy on the edges, salty and sweet with a hint of rosemary, these Roasted Sweet Potato Stacks are made in a muffin tin which helps keep the stack together.
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