Roasted Sweetpotato Stackers
Recipe Developed by Tessa Nguyen, RD, LDN in partnership with NCSPC. Thinly sliced sweetpotatoes tossed in thyme and olive oil before being stacked and roasted make for a diabetes-friendly, low cost, high fiber side dish. Dunk them into the garlicky yogurt dip and you’re all ready to go!
Recipe
Ingredients
- 4 large sweetpotatoes washed and sliced thinly (skin left on)
- 1/4 cup olive oil
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain Greek yogurt
- 1/4 cup parsley chopped
- 1 lemon zest and juice
- 2 garlic cloves minced
- Additional salt and black pepper to taste
Instructions
- In a large mixing bowl, mix together sweetpotato slices, olive oil, thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Make sure each sweetpotato slice is coated well with the spices and oil.
- In a 12-cupcake tin, stack enough sweetpotato slices in each muffin cup to fill each of the muffin cups.
- Bake sweetpotato stacks in a 425°F oven for 45 minutes until potatoes are crispy, but well cooked. Rotate the pan halfway through cooking to ensure even baking.
- While the sweetpotatoes are baking, mix together the Greek yogurt, parsley, lemon juice and zest and minced garlic. Season with salt and black pepper to your liking.
- Serve each warm roasted sweetpotato stacker with a dollop of the herb yogurt sauce.
Notes
You can substitute 1 teaspoon of dried thyme for the 1 tablespoon of fresh thyme.
You can substitute 1/2 teaspoon of granulated garlic for the 2 fresh garlic cloves.
You can use whole fat, 2% or nonfat Greek yogurt.
You can easily make this dish vegan by opting for a plant-based plain yogurt.
You can substitute 1/2 teaspoon of granulated garlic for the 2 fresh garlic cloves.
You can use whole fat, 2% or nonfat Greek yogurt.
You can easily make this dish vegan by opting for a plant-based plain yogurt.
Nutrition Facts
Roasted Sweetpotato Stackers
Serving Size
1
Amount per Serving
Calories
123
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
1
mg
0
%
Sodium
147
mg
6
%
Potassium
280
mg
8
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
10834
IU
217
%
Vitamin C
9
mg
11
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
Net Carbohydrates
15
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 123kcalCarbohydrates: 17gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 147mgPotassium: 280mgFiber: 3gSugar: 4gVitamin A: 10834IUVitamin C: 9mgCalcium: 52mgIron: 1mgNet Carbohydrates: 15g
