16 Dec sweet potato stacks
Inspired by one of our favourite Smitten Kitchen recipes, these sweet potato stacks make a great vegetarian option for the Christmas dinner table.
Sweet Potato Stacks (serves 6 as a side)
This side dish doubles as a main event for your vegetarian guests.
2 sweet potatoes
50g feta cheese
A handful of finely chopped walnuts
A handful of finely chopped dried cranberries
A handful of finely chopped fresh mint
1. Pre-heat the oven to 200c/180c fan/Gas Mark 6.
2. Slice the sweet potatoes into rounds of about 2cm thick and lay them on a baking tray.
3. Drizzle with oil and sprinkle with salt and pepper. Roast the sweet potatoes for 15 to 20 minutes, until cooked through.
4. Transfer the sweet potatoes to a serving plate. Crumble a bit of feta on top of each sweet potato round. Sprinkle each round with a few walnuts, some cranberries and top with the freshly chopped mint.
This recipe first appeared in The Irish Independent’s INSIDER magazine on December 11th.