Tumpukan Ubi Jalar Panggang
A terrific sweet potato side! Crispy edges, buttery and salty, combined with the natural sweetness of sweet potato and a hint of rosemary. Use a mandolin to make short work of slicing the potatoes - or use this opportunity to practice your knife skills!! Recipe VIDEO below.
Ingredients
12 servings
Instructions
- Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
- Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
- Add remaining ingredients. Toss well with your hands.
- Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
- Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
- Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
- Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.
Nutrition per serving
110kcal
💰 Cost Estimate
Total Ingredients
$419.00
$419.00
Per Serving
$35.00/serving
$35.00/serving
🏠 Savings
~$838.00 vs buying!
~$838.00 vs buying!
📋 Price Breakdown (100% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| / 2.4 lb sweet potato | 1.2 kg | $317.00 |
| / 3 tbsp unsalted butter | 50 g | $55.00 |
| olive oil | 0.5 tbsp | $10.00 |
| finely chopped fresh rosemary | 2 tbsp | $26.00 |
| salt | 0.25 tsp | - |
| black pepper | 0.5 tsp | $11.00 |
*Estimated market prices, may vary by region
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