Sweet Potato Stuffing Stackers
Recipe by: Amy Davis, RDN | @thebalanceddietitian
Ingredients
3 medium Organic Bako Sweet Potatoes
3 Tbsp butter
2 tbsp poultry seasoning
1/2 cup sweet yellow onions, minced
1/2 cup celery, minced
1/2 cup panko breadcrumbs
Directions
Preheat oven to 350 degrees.
Slice sweet potato into rounds, about 1/4 inch thick, then quarter rounds into small pieces that will fit into mini muffin rounds.
Add sweet potato rounds to a large bowl, then toss with butter and poultry seasoning.
Stack rounds in mini muffin wells, starting with small pieces and placing larger pieces on top where the width of the round is larger.
Top each stack with minced onions and celery.
Bake for 30 minutes, until stacks are easily pierced with a toothpick and caramelized.
Remove from oven, then top each stack with 1/2 tsp panko breadcrumbs. Place back in oven and cook for 10 minutes, or until breadcrumbs are golden brown.
Place a toothpick down the center of each stacker, then assemble on a platter for serving.
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Sweet potatoes are a great source of potassium, fiber, vitamin C, vitamin A and is a low glycemic index food. Find out more on our Nutritional Facts page.
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Sweet potatoes have a much thinner skin than a yam and tastes delicious when cooked. Yams have a thick bark like skin that needs to be cut away before cooking. Learn more about their differences on our Sweet Potatoes VS. Yams page.
