Finger foods RECIPES Small bites Snacks

Sweet Potato Stackers

Sweet Potato Stackers

Print Recipe
Serves: 4-6 as an appetizer


  • 2 large sweet potatoes, unpeeled cut into ¼ inch slices (20 rounds roughly)
  • 2-3 tablespoons olive oil for drizzling
  • salt and pepper to taste
  • 20 dried figs, stems removed and halved
  • 1/3 cup balsamic vinegar
  • 1/3 cup sugar
  • ¼ c water
  • 1 cup ricotta, or goat cheese
  • 1/2 cup toasted hazelnuts, or pistachios roughly chopped



Preheat oven to 375 degrees


Toss sweet potatoes with oil, salt and pepper and spread onto a parchment lined baking sheet in a single layer. Roast 25-35 minutes until golden. Remove from the oven and set aside to cool


Place the balsamic vinegar, water and sugar in a small saucepan and add in the figs. Bring to a boil and then lower to a simmer for 20-25 minutes until the balsamic is reduced and the figs have plumped up. Set aside to cool


Assemble the dish by spreading the ricotta or goat cheese on top of each sweet potato, top with 2 fig halves and chopped hazelnuts. Drizzle over the fig reduction and serve.

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