Maple-Pecan Sweet Potato Stacks
Ingredients & directions
Maple-Pecan Sweet Potato Stacks
Ingredients
Equipment Use a regular muffin tin and a sharp knife or a mandoline with its hand guard. Choose potatoes narrow enough to fit the wells.
Directions
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Slice even coins
Heat the oven to 375°F. Lightly grease six muffin wells. Slice the sweet potatoes into rounds about ⅛ inch thick and keep smaller rounds together for the bases.
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Coat with maple and herbs
Stir the melted plain butter with maple syrup, rosemary, chives, paprika, and salt. Turn the slices through the mixture until their surfaces are lightly coated.
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Stack and bake
Layer the rounds in the greased wells, using the smallest rounds at the bottom. Bake about 45 minutes. A fork should pass easily through the center of the stack.
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Lift, top, and serve
Loosen the sides with a small spatula and lift the stacks onto plates. Sprinkle the toasted pecans over the top. Add any measured cannabutter only to the intended plate after baking.
Storage Chill leftovers in a covered container within two hours. Keep any infused finish labeled and separate.
Kitchen notes
Build a stack that holds
Why slice them thin?
Even slices soften together. Put the smallest ones at the bottom of each well and let a few wider slices overlap on top.
Can I make them without nuts?
Yes. Leave out the pecans and finish with chives and flaky salt. Add delicate garnishes after baking.
Use the product label
Estimate THC in a portion
Measure the finishing butter on one plate. The roasting butter is plain. Use the same unit for the label amount and the amount used.
The result estimates the THC added to that portion from the product label. Keep infused portions labeled and secured.