Sweet Potato Scallop Stacks

18 Mar

sweet potato stacks title IMG_5066s

Ingredients (serves 2-4):

  • 1 batch of my Roasted Sweet Potato Scallops with Lemon, Rosemary, and Garlic
  • 1/2 Cup vegan mozzarella cheese, grated
  • 4 Tablespoons vegan Parmesan cheese
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg

Directions:

  1. Preheat your oven to 425 degrees Fahrenheit.  On a greased baking sheet, stack your roasted potato scallops atop of one another (as high as you’d like! I stuck to 3 to make bite-sized snacks).  Top with your potato scallop stacks with your grated cheese and sprinkle with your dried rosemary, smoked paprika and ground nutmeg.  IMG_4873s IMG_4901s
  2. Pop your scallop stacks in the oven for about 10 minute, until the cheese is melted.  Sprinkle with your Parmesan cheese.IMG_5028s IMG_5054s
  3. Enjoy eating whole!IMG_5058s IMG_5070s IMG_5078s

Like this recipe? Try my Perfect Sweet Potato Au Gratin: Veganized!

au gratin title1 IMG_5094s

One Response to “Sweet Potato Scallop Stacks”

Trackbacks/Pingbacks

  1. Roasted Sweet Potato Scallops with Lemon, Rosemary, Garlic | Eating Whole - March 18, 2014

    […] Or try my Sweet Potato Scallop Stacks! […]

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