Roasted Sweet Potato Stacks with Herb & Honey Drizzle
These vibrant sweet potato stacks are roasted to perfection and drizzled with a refreshing herb and honey mixture, making for a delightful and healthy side dish.
Ingredients
Sweet Potatoes
- 2 large sweet potatoes Peeled and sliced into 1/4-inch rounds.
Herb and Honey Drizzle
- 2 tablespoons olive oil For coating the sweet potatoes.
- 2 tablespoons honey To sweeten the herb mixture.
- 1 tablespoon fresh rosemary, chopped For flavor enhancement.
- 1 tablespoon fresh thyme, chopped Add a fragrant touch.
- 1 tablespoon lemon juice To balance the sweetness.
- to taste Salt and pepper For seasoning.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Peel the sweet potatoes and slice them into even 1/4-inch rounds.
- In a large mixing bowl, toss the sweet potato slices with olive oil, salt, and pepper until well coated.
Cooking
- Arrange the sweet potato slices on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through until tender and lightly caramelized.
- While the potatoes are roasting, whisk together honey, chopped rosemary, thyme, and lemon juice in a small bowl until well combined.
Assembly
- Once the sweet potatoes are ready, carefully stack them on a plate.
- Drizzle the herb and honey mixture generously over the top.
- Garnish with additional herbs if desired and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes or steam in the microwave.