Baked Sweet Potato Haystacks

Baked Sweet Potato Haystacks

These baked sweet potato haystacks are done in 10 minutes!  What an easy way to put some pizazz into your dish in no time at all. I love sweet potatoes anyways but my sweet potato haystacks give a light crispiness to the sweet potatoes and they make for such a wonderful presentation. Keeping it fun without a lot of work is always nice when your cooking that’s why I came up with these baked sweet potato haystacks. It’s a great way to get kids and then again some adults to try something good for you.

Use a lemon zester to make the potato strands and then bake for only 10 minutes and no more or the strands will begin to burn and get a little bitter. Top any grilled steak, sautéed chicken or fish with these hay stacks to change up the dish. You’ll have to give my Chilean sea bass, spinach and green goddess sauce II a try with these sweet potato haystacks. Before serving up the sweet potato haystacks to highlight your entrée you may want to go with a couple of starter dishes like fresh mozzarella, pesto, roasted tomato on crostinis, smoked salmon on crostinis with a cream cheese-caper spread, bacon wrapped scallops or a zucchini torta before making a chocolate-avocado mousse, or pavlova with fresh berries for dessert the night before.

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Ingredients:

  • 1 large sweet potato
  • 2 Tbsp oilve oil
  • 1 Tsp onion granules (do not use garlic …they make the potato strings bitter)
  • 1/2 Tsp salt

Directions:

  1. Pre-heat oven to 375º
  2. Use a potato peeler to peel the skin off of the sweet potato
  3. Then begin to zest strands from the sweet potato
  4. You will get little mounds of pulp like texture from the potato while you are zesting so just keep putting that aside…you don’t want the pulp in with the haystack strands.
  5. Once one side is hallowed out just flip the potato around and zest the arc of the other side
  6. Take the pile of sweet potato strands, place them on a cookie tray and squeeze them with a paper towel to get some of the moisture out.
  7. Add 2 Tbsp olive oil
  8. Add 1 Tsp onion granules and 1/2 Tsp salt and mix stands with your hands
  9. Using your fingers spread strands in an even layer on the cookie tray as best as possible
  10. Bake for exactly 10 minutes
  11. Take out of the oven and scoop mounds of potatoes onto the beds of spinach to make your sweet potato haystacks
  12. Then place your fish on top of the haystack and drizzle green goddess sauce II around the plate

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