Directions:
- Preheat oven to 375°F Blend barbecue sauce with butter, orange juice and rind, thyme, salt and pepper. Using a sharp knife, slice sweet potatoes into thin disks, discarding end pieces. Toss sweet potatoes with half of sauce mixture. Line one large rimmed baking sheet with buttered parchement paper. Create 12 stacks, each about 3-inches wide by overlapping the potatoes until all used up, leaving a little space in between stacks,. Bake for 30 minutes. Increase temperature to 425°F Bake to 10-15 minutes, basting with remaining glaze until potatoes are browned and tender.
- GARNISH:.
- Beat cream cheese until smooth. Add cream, coriander, pepper and Worcestershire until smooth. Refrigerater until ready to use. Garnish each potato stack with a dollop of cream cheese mixture and caramelized onions or chopped coriander or parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 194.49 Kcal (814 kJ) | ||
| Calories from fat | 52.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 9% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 339.53mg | 14% | |
| Potassium | 398.08mg | 8% | |
| Total Carbs | 34.57g | 12% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 1.2mg | 39% | |
| Iron | 1.3mg | 7% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.48 Kcal (509 kJ) | ||
| Calories from fat | 32.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 9% | |
|---|---|---|---|
| Cholesterol | 6.35mg | 3% | |
| Sodium | 212.07mg | 14% | |
| Potassium | 248.64mg | 8% | |
| Total Carbs | 21.59g | 12% | |
| Sugars | 2.99g | 19% | |
| Dietary Fiber | 2.19g | 14% | |
| Protein | 1.91g | 6% | |
| Vitamin C | 2.6mg | 7% | |
| Vitamin A | 0.7mg | 39% | |
| Iron | 0.8mg | 7% | |
| Calcium | 24.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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