Sweet Potato Stacks with Maple Glaze

Sweet Potato Stacks with Maple Glaze

2 large sweet potatoes, peeled

2 tbsp OT olive oil of choice (I like butter olive oil)

2 garlic cloves, finely minced

1 tsp fresh thyme leaves

Salt & pepper

3 Tbsp balsamic vinegar

1 Tbsp maple syrup

Topping

2 Tbsp crushed pistachios

Goat Cheese and fresh herbs to garnish

Preheat oven to 400 degrees.  Line a baking sheet with parchment.

Using a mandolin slice sweet potatoes into thin, even rounds.

Toss with olive oil, garlic, thyme, salt, and pepper.

Place stack the rounds into a muffin tin and roast for about 25–30 minutes, until tender.

In a small pan, reduce balsamic vinegar and maple syrup over low heat until thickened (5–6 mins).

Drizzle stacks generously with the balsamic-maple glaze.

Finish with Pistachio, goat cheese and fresh herbs.