Ingredients
Scale
- 2 large sweet potatoes, peeled
- 1 red onion, thinly sliced
- 4 oz goat cheese, crumbled
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh thyme
- 1/4 cup balsamic glaze
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a muffin tin.
- Step 2: Using a mandoline or sharp knife, slice the sweet potatoes into thin, even rounds (about 1/8 inch thick).
- Step 3: In a large bowl, toss the sweet potato slices with olive oil, salt, pepper, and thyme.
- Step 4: To assemble the stacks, layer sweet potato slices and red onion slices into each muffin tin cavity. Alternate the layers until each cup is filled near the top.
- Step 5: Bake for 25-30 minutes, or until the sweet potatoes are tender and slightly browned.
- Step 6: Remove from oven and let cool for a few minutes before carefully removing the stacks from the muffin tin. Top with crumbled goat cheese and drizzle with balsamic glaze before serving.
Notes
- Store leftover sweet potato stacks in an airtight container in the refrigerator for up to 3 days.
- Reheat stacks gently in the oven or microwave until warmed through, being careful not to overheat the goat cheese.
- These stacks make a lovely appetizer, or serve them alongside roasted chicken or pork for a vibrant side dish.
- For easier slicing, partially freeze the sweet potatoes for about 15 minutes before using a mandoline.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American