Ingredients:
4 large sweetpotatoes, washed and sliced thinly (skin left on)
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup plain Greek yogurt
2 garlic cloves, minced
1/4 cup parsley
1 lemon, zest and juice
Additional salt and black pepper, to taste
Instructions:
Preheat oven to 425°F. In a large mixing bowl, mix together sweetpotato slices, olive oil, thyme, salt, and black pepper. Make sure each sweetpotato slice is coated well with the spices and oil.
In a 12-cupcake tin, stack enough sweetpotato slices to fill each muffin cup to the top.
Bake sweetpotato stacks for 45 minutes until potatoes are crispy and well cooked. Rotate the pan halfway through cooking to ensure even baking.
While the sweetpotatoes are baking, mix together the Greek yogurt, parsley, lemon juice and zest, and minced garlic. Season with salt and black pepper to your liking.
Serve each warm roasted sweetpotato stacker with a dollop of the herb yogurt sauce.