Roasted Sweet Potato Stacks Recipe
Introduction
These roasted sweet potato stacks are an elegant and flavorful side dish that’s surprisingly easy to prepare. Thinly sliced sweet potatoes layered with herbs and butter create a crispy, tender treat perfect for any meal.
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
- Step 1: Preheat the oven to 375°F (190°C) for a standard oven or 350°F (180°C) if using a fan/convection oven.
- Step 2: Peel the sweet potatoes and slice them thinly, about 2 mm (1/10″) thick. Place the slices in a large bowl.
- Step 3: Add the melted butter, olive oil, rosemary, salt, and pepper to the bowl. Toss everything together well using your hands to coat the slices evenly.
- Step 4: Arrange piles of the sweet potato slices into a muffin tin, stacking them higher than the rim since they will shrink about 25% while baking.
- Step 5: Spoon about 1/2 teaspoon of the remaining butter mixture from the bowl over the top of each stack.
- Step 6: Bake the stacks for 45 minutes or until the edges of the top slices begin to brown and the centers are tender when tested with a skewer or knife.
- Step 7: Carefully remove the stacks from the muffin tin using a fork and knife. Optionally, brush the tops with any leftover butter in the muffin tin. Serve immediately for best texture.
Tips & Variations
- Try swapping rosemary for thyme, sage, or oregano to customize the herb flavor.
- Use a mandoline slicer for evenly thin slices if you want an even bake and crispier edges.
- Adding a small sprinkle of parmesan cheese on top before baking creates a delicious golden crust.
Storage
Store leftover sweet potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to crisp the edges again. Avoid microwaving to keep texture crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the sweet potato stacks in advance?
You can assemble the stacks and refrigerate them before baking, but bake them fresh for the best texture and flavor.
What if I don’t have a muffin tin?
You can try baking the stacks on a baking sheet, but they may spread out more and won’t hold the same stacked shape.
PrintRoasted Sweet Potato Stacks Recipe
These Roasted Sweet Potato Stacks are a delicious, herb-infused side dish featuring thinly sliced sweet potatoes layered and baked to tender, golden perfection. Enhanced with rosemary and butter, they bring a warm, savory flavor to any meal and are easy to prepare in muffin tins for elegant presentation.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Stacks
- 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
- Preheat Oven: Preheat your oven to 375°F (190°C) if using a standard oven, or 350°F (180°C) if using a fan/convection oven to ensure even roasting of the sweet potato stacks.
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them thinly, approximately 2 mm (1/10″) thick. Place all the slices into a large mixing bowl for seasoning.
- Toss with Seasonings: Add the melted butter, olive oil, chopped rosemary, salt, and black pepper to the sweet potato slices. Use your hands to toss everything thoroughly so each slice is evenly coated with the butter and herbs.
- Assemble Stacks: Arrange piles of the seasoned sweet potato slices into a muffin tin, layering the slices to create stacks. It’s fine if the stacks extend above the rim, as they will shrink by about 25% during baking.
- Add Butter Topping: Spoon about 1/2 teaspoon of the remaining butter mixture from the bowl over the top of each sweet potato stack to help them brown and stay moist while baking.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 45 minutes. Bake until the edges of the top slices start to brown and the insides are cooked through. You can check doneness by inserting a skewer or knife into the center of a stack.
- Serve: Use a fork and knife to carefully remove each sweet potato stack from the muffin tin. Optionally, brush the tops of the stacks with any residual butter left in the muffin tin before serving. Serve warm for best flavor and texture.
Notes
- Thinly slicing the sweet potatoes ensures even cooking and allows the stacks to hold together well.
- If fresh rosemary is not available, dried rosemary or other fresh herbs such as thyme or sage can be used as substitutes.
- The stacks will shrink during baking, so feel free to stack them higher than the muffin tin rims before cooking.
- To check for doneness, a skewer or knife should easily pierce through the center of the stacks.
- These stacks can be prepared in advance and kept covered in the refrigerator, then baked when ready to serve.
Keywords: roasted sweet potato, sweet potato stacks, herb roasted potatoes, baked sweet potatoes, rosemary potatoes, side dish, vegetarian recipe
