Wild Blueberry Sweet Potato Stacks
In today's recipe of Wild Blueberry Sweet Potato Stacks, we mix the wild blueberry with the humble sweet potato for a truly Island themed dessert
- 2 large sweet potatoes peeled and sliced into ½ inch thick disks
- 1 Tbsp. turmeric
- 1 Tbsp. garam masala
- 2 Tbsp. olive oil
- 1 tsp sea salt
- ½ cup frozen Wild Blueberries
- 1/3 cup sour cream
Preheat oven to 475.
Peel and slice the sweet potatoes and place into a medium sized mixing bowl.
Add oil and toss with wooden spoon (or shake around in the bowl) to coat.
Add turmeric, garam masala and salt to potatoes.
Shake the bowl again to evenly coat, adding more seasoning if needed.
Place on prepared baking sheet for about 15 minutes or until just cooked through.
While sweet potatoes are roasting, heat the frozen Wild Blueberries in a small sauce pan until softened and warm.
Once the potatoes are ready, lay them out onto your serving tray and add about 1 tsp of sour cream to each round, then top with the warm Wild Blueberry sauce.
Serve immediately for best flavor!