Roasted Sweet Potato Stacks Recipe

Introduction

Roasted Sweet Potato Stacks are an elegant and tasty side dish that combines tender, thinly sliced sweet potatoes with aromatic herbs and butter. They make a perfect accompaniment for any meal, bringing a delightful mix of flavor and texture to your plate.

Ingredients

• 1.2 kg (2.4 lb) sweet potato, unpeeled weight (about 5 – 6.5 cm / 2 – 2.7″ wide)
• 50 g (3 tbsp) unsalted butter, melted
• 1 1/2 tbsp olive oil
• 2 tbsp finely chopped fresh rosemary (or 1 tbsp dried, or other herbs of choice)
• 1 1/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) for a standard oven, or 350°F (180°C) if using a fan/convection oven.
2. Step 2: Peel the sweet potatoes and slice them thinly—about 2 mm (1/10 inch) thick. Transfer the slices into a large bowl.
3. Step 3: Add the melted butter, olive oil, rosemary, salt, and black pepper to the bowl. Toss everything well using your hands to ensure the slices are evenly coated.
4. Step 4: Arrange piles of the coated sweet potato slices into a muffin tin. Don’t worry if the stacks rise above the rim; they will shrink about 25% during baking.
5. Step 5: Spoon about 1/2 teaspoon of the remaining butter mixture from the bowl onto the top of each stack.
6. Step 6: Bake in the preheated oven for 45 minutes, or until the edges of the top slices are beginning to brown and a skewer inserted into the center comes out tender.
7. Step 7: Carefully use a fork and knife to lift the stacks from the muffin tin. Optionally, brush the tops with any residual butter left in the tin. Serve immediately for the best texture and flavor.

Tips & Variations

• Try substituting rosemary with thyme or sage for a different herbal note that complements sweet potatoes beautifully.
• For extra crispiness, finish the stacks under the broiler for 1-2 minutes but watch closely to prevent burning.
• If you like a bit of sweetness, add a small drizzle of maple syrup or honey before baking.

Storage

Store any leftover sweet potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a low oven (around 300°F/150°C) until heated through to preserve the texture. Avoid microwaving if possible, as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sweet potato stacks ahead of time?

Yes, you can assemble the stacks and refrigerate them unbaked for a few hours before baking. Just add the topping butter mixture right before placing them in the oven.

What if I don’t have a muffin tin?

You can form the stacks on a baking sheet lined with parchment paper, but they may spread out and lose some height. A small ramekin or muffin pan works best for neat stacks.

Roasted Sweet Potato Stacks Recipe

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★★★★★

4.5 from 121 reviews

• Author: Sophie
• Total Time: 60 minutes
• Yield: 6–8 servings 1x
• Diet: Gluten Free

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Description

These Roasted Sweet Potato Stacks are a delicious and visually appealing side dish made by layering thinly sliced sweet potatoes with butter, olive oil, and fresh rosemary, then baked to golden perfection. Perfectly tender on the inside with a slightly crispy edge, they bring a lovely earthy sweetness enhanced by fragrant herbs, making them ideal for holiday dinners or any meal requiring a comforting yet elegant accompaniment.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 1.2 kg / 2.4 lb sweet potato (unpeeled weight, about 5 – 6.5 cm / 2 – 2.7″ wide)

Butter Mixture

• 50 g / 3 tbsp unsalted butter (melted)
• 1 1/2 tbsp olive oil
• 2 tbsp finely chopped fresh rosemary (or 1 tbsp dried, or other herbs of choice)

Seasoning

• 1 1/4 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) if using a standard oven, or 350°F (180°C) for fan/convection ovens to ensure even cooking.
2. Slice the potatoes: Peel the sweet potatoes and slice them thinly, about 2 mm or 1/10 inch thick. Place the slices into a large mixing bowl.
3. Add butter mixture and seasonings: Pour in the melted butter, olive oil, finely chopped rosemary, salt, and black pepper into the bowl with the potato slices. Toss everything well with your hands to evenly coat all slices.
4. Assemble stacks: Arrange the coated sweet potato slices in piles inside a muffin tin. Allow the stacks to exceed the rim slightly since they will shrink by about 25% during baking.
5. Top with butter mixture: Spoon about 1/2 teaspoon of the remaining butter-herb mixture from the bowl onto the top of each stack to add extra moisture and flavor while roasting.
6. Bake: Place the muffin tin in the preheated oven and bake for 45 minutes until the edges of the top slices are beginning to brown and the inside is fully cooked, using a skewer or knife to test for tenderness.
7. Serve: Carefully remove the stacks from the muffin tin using a fork and knife. Optionally brush the tops with any residual butter left in the tin. Serve immediately for the best texture and flavor.

Notes

• For best results, slice sweet potatoes evenly to ensure uniform cooking.
• Fresh rosemary can be substituted with other herbs such as thyme or sage for different flavor profiles.
• If you prefer a vegan version, substitute butter with a vegan butter alternative or additional olive oil.
• Allow stacks to cool slightly before removing from the muffin tin to prevent breakage.
• These stacks can be prepared ahead, assembled, and refrigerated before baking, then baked just before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: roasted sweet potatoes, sweet potato stacks, baked sweet potatoes, rosemary sweet potatoes, holiday side dish, vegetable side, gluten-free side dish