Home » Recipes » Side Dishes » Rosemary Parmesan Sweet Potato Stacks
Author:Jessica Formicola
Published: 03/06/2015
Updated: 06/01/2023
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Liven up your table and your taste buds with this Rosemary Parmesan Sweet Potato Stacks recipe.
Rosemary Parmesan Sweet Potato Stacks are a simple and visually appealing side dish or appetizer fit for any occasion.
In my opinion, sweet potatoes are too often overlooked. They are always coming in as second best behind their less sugary counterparts. Well, I am here to say that they should your dinner‘s darlings.
Sweet potatoes make for great side dishes and appetizers. They are starchy which lends to a great mouthfeel when you take a bite. Not only that, but they are full of natural sugar which means when you roast them, they are perfection.
Not only easy to find and easy to prepare, but sweet potatoes are also great for you! They are packed with iron, Vitamins B & C, as well as anti-oxidants. Because of their natural sugars, adding savory flavors is a great way to balance.
For my Rosemary Parmesan Sweet Potato stacks, I gave them a classic potato treatment. Thin slices of sweet potatoes sandwich together garlic, Parmesan cheese,and rosemary. A drizzle of olive oil and you are off to the races.
Pop them in the oven and bake until the edges are a crispy brown and the centers are smooth and creamy. Those crispy edges are by far my favorite part of this fun side dish.
Set these savory stacks off with a little fresh Parmesan cheese and a spring of rosemary for presentation and aromatic purposes. These Rosemary Parmesan Sweet Potato Stacks are absolutely sublime.
Now I can’t’ speak for everyone here, but I typically plan on two stacks per person if you are serving these as a side dish. If it is an appetizer, stick with one stack per person, butit can’t hurt to make more just in case.
Did You Know SweetPotato is One Word?
Did you know that sweetpotato is actually one word? Most people still use two, so we do as well, but in 1989 this nun (not an adjective) was officially changed to one word to help standout against it’s very commonly confused cousin the yam.
And as we know, sweet potatoes are not yams! You’ve likely never even had a yam in your lifetime because they aren’t grown in the US. So bring up this little bit of trivia at your table tonight.
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Cooking sweet potatoes doesn’t have to be a long, drawn out process. All you need are your spuds, a microwave, and a fork, and you are in business.
Peel sweet potatoes and cut into thin disk slices, approximately 1/8 of an inch thick.
In a medium mixing bowl, combine extra virgin olive oil, fresh rosemary, garlic, fine sea salt, black pepper,and parmesan cheese. Toss with sweet potato disks.
Line a rimmed baking sheet with aluminum foil and assemble stacks 4-5 slices high, using wider slices for the base. Make sure to get Parmesan cheese in betweeneach slice to serve as the “glue”.
Bake for 20-25 minutes or until stacks are tender on the inside but have crispy exteriors.
If you’ve tried this recipe come back to let us know how it was!
Salt, Pepper, and Butter – the OG classic way of serving your sweet potatoes. Greek Yogurt and Green Onion – one of my personal favorites! you can do sour cream instead of Greek Yogurt if you prefer. Maple Syrup, Cinnamon, and Butter – ok, I'm a big fan of savory but this combo is also a favorite!
Sweet potato starch is produced by pulverizing the highest quality sweet potatoes in a pulverizer, sequentially wet-sieving the material through 80, 150, and 200 mesh sieves, and separating it into the starch fraction and the residue.
You can peel and cut sweet potatoes and store them in the fridge for up to 24 hours in advance for easier meal prep, according to the Chef John Folse Culinary Institute at Nicholls State University. To do this, place the raw, cut sweet potatoes in a bowl of water — covered — in the fridge to keep them fresh.
They're high in fiber and antioxidants, which protect your body from free radical damage and promote a healthy gut and brain. They're also incredibly rich in beta carotene, which is converted to vitamin A to support good vision and your immune system.
Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
Why You Should Bake Sweet Potatoes Instead. While boiling makes sweet potatoes tender, it doesn't help much with their flavor. Most dishes that call for boiled sweet potatoes would be improved if you used roasted or baked sweet potatoes.
All cooking methods cause foods to lose some of their nutrients, but the quicker your potato cooks, the more nutrients it will retain. Baking a sweet potato in the microwave preserves far more nutrients (folate, vitamins A and C) than boiling it, for example.
“Sweet potatoes are a source of carbohydrates, which raise blood sugars,” says White. “People with diabetes can eat carbs but need to watch portions of foods with carbs.” What this means: Limit portions to half a sweet potato per meal or snack.
You can still eat sweet potatoes if you have diabetes, assures Huff. The fiber content in sweet potatoes, especially if you consume them with the skin on, can help reduce spikes in your blood sugar. Plus, how you cook your sweet potatoes can also help reduce the extent to which your blood sugar rises.
The method of preparing adhesives from the'sweet potato, which consists in steaming the sweet potatoes, drawing off the liquid which contains water-soluble materials originally present, mashing and drying the drained potatoes, grinding and sifting the resulting powder to remove a part of the peel and crude fiber, and ...
True yams are part of an entirely different genus (Dioscorea; sweet potatoes belong to Ipomoea in the morning glory family) and are more akin to yuca in texture and flavor. Yams are commonly used in Caribbean and West African cooking and can grow as long and thick as an adult arm.
Whether they're mashed, baked, or boiled, sweet potatoes are fine for dogs to eat as long as they're cooked, peeled, and plain. Again, avoid any seasonings or extra ingredients that may be included in “human food” recipes, such as butter, sugar, or salt.
Though they can both be part of a healthy diet, sweet potatoes are generally healthier than regular potatoes, partly because of their incredibly high vitamin A content. Sweet potatoes are also lower on the glycemic index, meaning that they are less likely than regular potatoes to make your blood sugar spike.
Savory sweet potato mash can easily be served with any main — roast chicken, slow cooker roast turkey, crispy roast pork and prime rib. They are so versatile you can serve them right along your Green Bean Casserole, Mac and Cheese, Roast Potatoes or Roast Broccoli.
You can eat sweet potato skin. It's a good source of fiber, a nutrient that may help lower the risk of heart disease and keep you feeling full for longer periods of time. The next time you make a sweet potato dish, whether it's a roasted side dish or a hearty, cozy casserole, leave the peel on.
White potatoes and sweet potatoes are very different varieties of tuber, you can't get rid of the sweetness and distinctive flavor of the sweet potato.
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