Description
These Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter are a delightful vegan and gluten-free side dish that combines the natural sweetness of roasted sweet potatoes with a savory almond butter sauce. Perfect for a cozy dinner or holiday gathering.
Ingredients
Scale
Sweet Potato Stacks:
- 2 large sweet potatoes, peeled and sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Garlic Almond Butter Sauce:
- 2 tablespoons almond butter
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup (for sauce)
- 1 clove garlic, finely minced
- 1–2 tablespoons warm water (to thin sauce)
Optional Garnishes:
- Chopped fresh parsley
- Crushed roasted almonds
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare sweet potatoes: In a large bowl, toss sweet potato slices with olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Arrange in stacks on the baking sheet.
- Bake: Bake for 25–30 minutes until tender and caramelized.
- Make sauce: Whisk together almond butter, apple cider vinegar, maple syrup, minced garlic, and water for the sauce.
- Assemble: Transfer sweet potato stacks to a plate, drizzle with sauce, and top with almonds and parsley.
- Serve: Serve warm and enjoy!
Notes
- You can make the sauce ahead and refrigerate for up to 3 days.
- Substitute peanut butter or tahini for almond butter if needed.
- For a spicier sauce, add a pinch of cayenne.
Nutrition
- Serving Size: 1 stack
- Calories: 210
- Sugar: 6g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
