Take-out Tuesday, Holiday Sweet Potato Rounds

the Painted Apron

4 years ago

Here is an easy way to add sweet potatoes to your holiday meals

Not only are they easy but they look elegant

They can be prepared ahead of time and are simple to serve

They can be prepared for 1 or a crowd

Choose large sweet potatoes and cut them in fairly thick slices discarding the ends

Place them in a pot of boiling salted water and cook for about 20 minutes

until potatoes are fork tender but still firm enough to keep their shape

Pat dry and place slices on a greased baking sheet

Gently mash the centers with the tines of a fork

Now brush or spoon garlic butter over slices

It will fill in the crevices

After baking at 425 for 25 minutes, top with Parmesan

Return to oven for 5 minutes to melt cheese

Note: You can prepare sweet potatoes ahead of time, refrigerate, then pop them in the oven with the Parmesan for 10 minutes to heat up right before serving

Garnish with fresh rosemary and serve

Plan on 1-2 slices per person

This recipe is adapted from Cafe Delites

Holiday Sweet Potato Rounds

Parmesan and rosemary make these potatoes holiday ready!

Course Side Dish

Cuisine American

Keyword holiday sweet potatoes, rosemary and Parmesan sweet potatoes, sweet potato rounds, sweet potatoes

Prep Time 20

Cook Time 30

Servings 6

Ingredients

2 large sweet potatoes
4 T butter
1 garlic clove minced or more to taste
1 tsp minced parsley
Salt and pepper
1-2 Tablespoons chopped fresh rosemary
2-3 Tablespoons freshly grated Parmesan cheese

Instructions

Wash potatoes and cut into 3/4 inch slices, discarding stem ends.
Place slices in a pot of boiling salted water. Reduce heat to medium and cover pot. Cook potatoes for 20 minutes or until easily pierced with a fork but still firm enough to hold together. Remove slices to paper towels and pat dry.
Place slices on a sprayed baking pan. Gently mash the center of each slice with the tines of a fork.
Melt butter and add garlic and parsley. Brush or spoon over potatoes. Season with salt and pepper.
Bake at 425 for 25 minutes. Top with Parmesan and return to oven to melt cheese, 4-5 minutes. Garnish with rosemary and serve.