Cindy’s Japanese Sweet Potato Stacker


  • 2 Japanese Sweet Potatoes
  • 3 tsp olive oil
  • Stacking ingredients – your creative choice


  1. Set oven at 400 degrees.
  2. Meanwhile, clean and scrub the sweet potato well under running water, then dry well with a paper towel. Place in microwave for 3 minutes. This makes slicing the potatoes so much easier.
  3. Using a very sharp knife, cut sweet potato in even, lengthwise slices that are about ¼ inch thick. (Each large, sweet potato should yield 4 to 6 slices) Place slices in a bowl and toss with olive oil. Line a baking tray with parchment paper and arrange slices, being careful not to crowd them too much. Place the tray in the oven and bake for 15 minutes, then remove from oven, flip the slices, and bake again for 10 minutes.
  4. Let cool and stack your Japanese sweet potato with cheese, bell peppers, spring onions-diced, avocado, tomatoes, spinach, orange sweet peppers or anything you would like to add. Be creative! Slices store well in a container in refrigerator. Broil to reheat.
Source: Created and tested by Cindy Bevans

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