Description
These Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter are a delightful twist on traditional sweet potatoes. Layers of thinly sliced sweet potatoes are baked to perfection and drizzled with a flavorful almond butter sauce.
Ingredients
Scale
Sweet Potato Stacks:
- 3 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh thyme or rosemary (optional)
Almond Butter Drizzle:
- 3 tablespoons almond butter
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar
- 1 clove garlic, finely grated
- 2–3 tablespoons warm water (to thin)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a muffin tin or small ramekins.
- Prepare sweet potato stacks: In a large bowl, toss sweet potato slices with olive oil, maple syrup, garlic, smoked paprika, salt, pepper, and optional herbs. Stack the slices in muffin tin cavities, cover loosely with foil, and bake.
- Make almond butter drizzle: Whisk together almond butter, maple syrup, vinegar, garlic, and water until smooth.
- Bake: Remove foil from sweet potato stacks, continue baking until golden and crispy.
- Drizzle and serve: Let the stacks cool, then drizzle with almond butter sauce before serving.
Notes
- For extra crunch, top with crushed roasted almonds before baking.
- Can substitute tahini for almond butter for a nut-free version.
- Great as a side for holiday meals or a hearty vegetarian main.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 2 stacks
- Calories: 210
- Sugar: 8g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
