Units
Scale
Ingredients
- 4–6 medium sweet potatoes
- 113 g vegan butter
- 4–5 garlic cloves (grated)
- 1 1/2 thyme leaves (chopped)
- 1 1/2 rosemary leaves (chopped)
- 1/3 cup nutritional yeast
- 1/2 cup vegan grated cheese
- salt and black pepper (to taste)
Instructions
- Preheat the oven to 204°C/ 400°F.
- Seasoning: Thinly slice the potatoes using a mandolin or a sharp knife and transfer into a large bowl. In a medium pan heat the butter, and once melted add in the garlic cloves, thyme leaves and rosemary leaves. Cook together for a few seconds or until fragrant. Pour the herby garlic butter over the sliced potatoes. Add vegan cheese, nutritional yeast, salt and black pepper. Toss everything together.
- Bake: Create stacks sweet potato stacks, making sure you get enough of the seasoning in each stack. Place into a muffin tin. Repeat until you have 12 sweet potato stacks. If they are a little taller than the muffin tin, don't worry as it will shrink as it bakes. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 25-30 minutes. Allow to rest for a 1-2 minutes, and then with a knife loosen up the edges of the sweet potato stacks, carefully lift, and serve warm. Enjoy!
Find it online: https://cookingwithparita.com/recipe/garlic-sweet-potato-stacks/