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Saltscapes 2018 Recipe Contest Winner 

Lynn Grant, Rothesay, NB

This name may be familiar to some of you; Lynn is actually a multi-time winner with Saltscapes, proving that she has a flair in the kitchen…and in the TV room. Lynn loves all things food-related and the Food Network is one spot in particular where she finds inspiration. She isn’t one to cook the same things over and over; she loves experimentation, although she does look for recipes with familiar ingredients. Her circle of family and friends like trying new dishes, but enjoy recipes the most when they aren’t too challenged with foods that are outside the norm.This recipe for Sweet Potato Stacks was inspired by one Lynn came across while perusing cooking blogs. The original had some ingredients and some methods that Lynn knew that she could improve on, so with some tasty tweaking and testing, her version was born. I think the eloquent words of one of our judges sums up their reaction to the dish. “Wow! Yum and Wow!”When Lynn’s not showing love for her family through food she enjoys travelling—to PEI in particular—reading, birdwatching and photography. She also volunteers once a week at the school where she taught for 32 years.

Sweet Potato Stacks

Serves 12 

2 ½ lbs (1 kg) raw sweet potatoes, peeled and sliced thinly

2 tbsp (30 mL) vegetable or canola oil

3 tbsp (45 mL) butter melted, divided

2 tbsp (30 mL) maple syrup

½ tsp (2 mL) vanilla extract

1/8 tsp (1 mL) salt

2 tbsp (30 mL) flour

6 tbsp (90 mL) brown sugar

6 tbsp (90 mL) chopped pecans 

*NOTE* Look for sweet potatoes that, when peeled and sliced, will fit a standard muffin tin.

Preheat oven to 375°F (190°C). Grease a standard size 12-cup muffin tin with butter or cooking spray. In a small bowl, combine oil, 1 tbsp (15 mL) of melted butter, maple syrup, and vanilla. Place sweet potato slices in a large bowl. Drizzle syrup mixture over potatoes. Stir until all slices are evenly coated. Stack the sweet potatoes slices in greased muffin tin, forming even piles.

In another small bowl, combine the salt, flour, brown sugar, pecans and the remaining 2 tbsp (30 mL) of melted butter. Stir until well combined. Top each sweet potato stack with a little of the mixture. Bake for 45 minutes or until stacks are cooked through.

 

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