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Sweet Potato Stacks

with Lemon Paprika Broth
recipe-difficulty
Not too tricky
recipe-serves
12
ready-in
1 hr 40 mins
Sweet Potato Stacks
Potatoes never let you down, and these stacks really take it up a notch! Needing only 15 minutes of prep, these Sweet Potato Stacks bring together buttery layers of parmesan, thyme, and a zing of Lemon Paprika Chicken Broth, adding an extra boost of nutrients to support immunity and gut health. Once in the oven, they bake into golden perfection, proving once again that when potatoes are involved, it’s a win every time!
Pantry Items
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  • 6 medium thin sweet potatoes
  • 3.5 oz salted butter
  • 2 cloves garlic, grated 
  • 2 tbsp chopped fresh thyme
  • 2 tbsp Chicken Bone Broth Lemon Paprika  
  • 3 oz grated parmesan cheese
  • Pinch of salt and black pepper
  1. Preheat oven to 400F.
  2. Peel sweet potatoes and cut off ends to get a uniform shape for rounds.
  3. Using a mandolin or another type of cutter, slice sweet potatoes into thin discs.
  4. Melt butter and once fully melted add garlic and thyme.
  5. In a bowl add your garlic butter mixture to sweet potatoes along with broth concentrate and parmesan cheese. Mix well to combine all ingredients.
  6. In a muffin tray, create little ‘stacks’ of sweet potato taking care not to overfill. Cover with foil. 
  7. Bake for 30 mins, then remove foil and bake for another 10 minutes.
  8. Leave to cool in muffin tray for 10-20 minutes or cool enough to handle. 
  9. Turn out onto a wire rack.