Ingredients
Scale
- 2 large sweet potatoes, peeled and thinly sliced (about 1/4 inch thick)
- 1 red onion, thinly sliced
- 4 oz goat cheese, crumbled
- 1/4 cup chopped pecans
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: Toss sweet potato slices and red onion slices with olive oil, salt, pepper, and thyme in a large bowl.
- Step 3: Arrange sweet potato slices in small stacks on the prepared baking sheet, alternating with red onion slices.
- Step 4: Bake for 20-25 minutes, or until sweet potatoes are tender and slightly caramelized.
- Step 5: Remove from oven and sprinkle goat cheese and chopped pecans over the stacks.
- Step 6: Return to the oven for 2-3 minutes, or until the goat cheese is slightly softened. Serve immediately.
Notes
- Leftover sweet potato stacks can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, gently warm the stacks in a preheated 350°F oven or a toaster oven until heated through and the cheese is melty again.
- These stacks make a delicious side dish to roasted chicken or pork, or try serving them as an elegant appetizer.
- For even cooking, ensure the sweet potato slices are uniformly thin – a mandoline slicer works wonders!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American