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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
