Rosemary Apricot Sweet Potato Stacks

Rosemary Apricot Sweet Potato Stacks


Serves 4

½ cup avocado oil

1 Tbs. Darbo apricot fruit spread

1 Tbs. maple syrup

1 Tbs. dried rosemary

½ tsp. salt

¼ tsp. ground ginger

¼ tsp. granulated garlic


Preheat the oven to 375°F and spray a muffin pan with cooking spray. In a small saucepan, whisk the oil, apricot fruit spread, syrup, and spices. Heat over medium until warmed. Cut the sweet potato into thin slices using a mandoline. In a large bowl, toss the sweet potatoes with the liquid and stack the slices in the muffin pan. Bake for 40-45 minutes until the edges start to crisp.

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