Caprese Stack Sweetpotatoes
Recipe
Ingredients
- 2 medium sweetpotatoes
- 4 Tbs. butter melted
- 4 Tbs. brown sugar
- ¾ tsp. cinnamon
- ¾ tsp. nutmeg
- 3 medium slicing tomatoes
- 8 oz. fresh mozzarella
- 4 oz. prosciutto
- ½ C. fresh basil
- 1 pint balsamic vinegar
- 3 Tbs. olive oil
- Salt & Pepper
Instructions
- Preheat oven to 350̊
- Wash and peel sweet potatoes
- Slice sweetpotatoes into ¼ inch rounds
- Spread sliced sweetpotatoes on to a baking sheet & baste with melted butter
- Mix together brown sugar, cinnamon, and nutmeg and sprinkle over sweetpotatoes
- Bake for 15 minutes, turning halfway through cooking
- Prepare Balsamic Reduction
- Slice tomatoes & sprinkle with salt and pepper
- Cut fresh mozzarella into even slices
- Slice prosciutto into 3×3 squares
- Assemble stacks by layering sweetpotato, mozzarella, prosciutto, tomato, and basil leaf. Repeat layers, finishing with basil on top.
- Drizzle each stack with 1 tsp. olive oil and 1 tsp of balsamic reduction
Balsamic Reduction
- Bring balsamic vinegar to low boil until liquid is reduced by half (approximately 30 minutes)
Notes
Nutrition Facts
Caprese Stack Sweetpotatoes
Serving Size
1
Amount per Serving
Calories
334
% Daily Value*
Fat
18
g
28
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
33
mg
11
%
Sodium
329
mg
14
%
Potassium
481
mg
14
%
Carbohydrates
31
g
10
%
Fiber
3
g
13
%
Sugar
19
g
21
%
Protein
10
g
20
%
Vitamin A
9391
IU
188
%
Vitamin C
10
mg
12
%
Calcium
227
mg
23
%
Iron
2
mg
11
%
Net Carbohydrates
28
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 334kcalCarbohydrates: 31gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 33mgSodium: 329mgPotassium: 481mgFiber: 3gSugar: 19gVitamin A: 9391IUVitamin C: 10mgCalcium: 227mgIron: 2mgNet Carbohydrates: 28g