Miso Maple Sweet Potato Stacks
These Miso Maple Sweet Potato Stacks are crispy, tender, and packed with sweet-savory flavor. A foolproof, elegant side dish for holidays or cozy dinners.
Servings 12 Servings
Calories 173kcal
Ingredients
- 3 Pounds Orange Sweet Potatoes washed, dried, and sliced thin
- ¼ Cup Olive Oil
- ¼ Cup Butter melted
- 2 Tablespoons Maple Syrup
- 2 Tablespoons White Miso Paste
- 4 Cloves Garlic mashed
- 2 Teaspoons Fresh Thyme stems removed and finely chopped
- 1 Tablespoon Fresh Rosemary stems removed and finely chopped
- 1 Bunch Chives finely chopped (½ cup)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For Garnish
- ¼ Cup Chives finely chopped
Instructions
- To make these Miso Maple Sweet Potato Stacks, start by preheating your oven to 400F. Wash, dry, and thinly slice your sweet potatoes to about 1/16 of an inch thick, then place them in a large bowl.
- In a separate bowl, combine the olive oil, melted butter, maple syrup, white miso paste, mashed garlic, thyme, rosemary, chives, salt, and pepper. Mix well to create your miso maple herb mixture.
- Pour the mixture over the sliced sweet potatoes and toss to coat every piece evenly.
- Take your muffin tin (either a jumbo pan or a standard 12-slot) and begin layering the potatoes neatly in each slot. Be sure to fill each one a little past the top, as the potatoes will shrink down as they bake.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until they are fork tender and crispy on top.
- Optionally, broil for 2 minutes at the very end for even more crispiness on top.
- Remove each stack from the muffin pan, top with chopped chives, and serve.
Nutrition
Serving: 1 Serving | Calories: 173kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 398mg | Potassium: 411mg | Fiber: 4g | Sugar: 9g | Vitamin A: 16163IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg
