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!
- 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
- 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.
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.