banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Potato and Yam Stacks

Makes 12 stacks

    Share

    Potato and Yam Stacks

    Thanksgiving isn’t complete for many of us without a potato dish, the comforting starchy staple we all adore. These stacks are the perfect handheld potato dish for your holiday grazing table. While garlic and rosemary are a fan-favourite flavour combo, the addition of the balsamic glaze adds a hint of sweetness and tang.

    Advertisement

    Leftovers? (As if!)

    If, by chance, you find yourself with leftovers of these addictive stacks, they’ll make a great addition to eggs for breakfast the next day.

     

    Advertisement

    Potato and Yam Stacks

      Ingredients

      • 1 lb (454 g) russet potatoes, washed
      • 1/2 lb (227 g) yams, washed
      • 1/4 cup (60 mL) plus 1 Tbsp (15 mL) melted butter or butter substitute
      • 1 Tbsp (15 mL) balsamic glaze
      • 1 Tbsp (15 mL) fresh rosemary, finely chopped
      • 2 cloves garlic, peeled and crushed
      • Salt and pepper, to taste

      Directions

      01

      Preheat oven to 400 F (200 C).

      02

      Carefully, with a mandolin, slice potatoes yam into very thin rounds and place in large mixing bowl. Add 1/4 cup (60 mL) melted butter, balsamic glaze, rosemary, garlic, salt, and pepper. With hands or tongs, toss potatoes and yams to fully coat.

      03

      With remaining butter, lightly grease a muffin tray. Stack potatoes and yams on top of each other in each of 12 cups of muffin tray until they reach the top; divide any remaining liquid evenly overtop. Cover and bake for 20 minutes, then uncover and bake for an additional 25 minutes, or until nicely browned on top. Let cool for a few minutes before removing from muffin tin.

      04

      Serve and enjoy.

      Advertisement
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Turkish-Inspired Pesto and Hot-Honey Eggs

      Turkish-Inspired Pesto and Hot-Honey Eggs