Sweet Potato Stacks
Servings: 6 Servings
Calories: 262kcal
Ingredients
- 2½ pounds small sweet potatoes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- ½ teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 2-3 tablespoons grass-fed butter ghee, or coconut oil, divided use (plus more for greasing the ramekins)
- 3-4 bacon slices chopped
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 425ºF. Peel the sweet potatoes and slice them about 1/8-inch thick with a mandoline or knife.
- Toss the sweet potatoes with the chili powder, garlic powder, oregano, red pepper flakes, salt, and pepper.
- Grease 8 (10-ounce) glass ramekins with butter and place them on a baking sheet. Layer 14 slices of sweet potato in each ramekin with about ½ teaspoon of butter in between every 4-5 slices. Top each stack with some chopped bacon.
- Roast the potato stacks for 30 minutes. Remove from the oven and drizzle about ½-1 teaspoon of maple syrup over each one. Roast for another 5-10 minutes or until the stacks are slightly caramelized on top. Let cool slightly then use a fork to pop them out of the ramekins.
Nutrition
Calories: 262kcal | Carbohydrates: 43g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 217mg | Potassium: 686mg | Fiber: 5g | Sugar: 11g | Vitamin A: 27040IU | Vitamin C: 4.5mg | Calcium: 64mg | Iron: 1.3mg