Sweet Potato Stacks Recipe
Sweet potato stacks with crispy edges and tender centers, baked with butter and thyme, are a side dish you can serve year-round, but especially for Thanksgiving or Christmas dinners when you want to impress.
Servings: 12 stacks
Equipment
Ingredients
- 3 - 4 sweet potatoes peeled (approximately 2 ½ pounds)
- 1 tablespoon fresh thyme minced - plus more as garnish (or 1 teaspoon dried thyme)
- 4 tablespoons unsalted butter + 1 tablespoon for greasing the muffin tin (melted and cooled divided)
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 3 tablespoons maple syrup optional
- ½ teaspoon cinnamon optional
Instructions
- Preheat the oven to 400 degrees F/204 degrees C. Brush each muffin cup of a 12-cup muffin tin using 1 tablespoon of butter (for the whole muffin tin). Set it aside.
- Using a mandolin slicer or a sharp chef’s knife, slice the potatoes as thinly (and evenly) as possible. Transfer the sliced potatoes to a large mixing bowl.
- In the bowl, add the melted butter, chopped thyme, garlic powder, kosher salt, and pepper. If using, add the maple syrup, and ground cinnamon.
- Using tongs or clean hands, toss to ensure that all of the potato slices are evenly coated with the rest of the ingredients in the bowl.
- Layer the sweet potatoes in each muffin cup until they reach approximately ¼ inch above the rim. We used 30 ⅛-inch slices for each muffin cup.
- Bake sweet potato stacks for 30-35 minutes until tender and golden brown.
- Remove from the oven, let cool in the pan for 10 minutes. Using a butter knife or an offset spatula, carefully remove them from the muffin tray and transfer them onto a serving platter.
- Garnish with chopped thyme and serve while still warm.
Video
Notes
The size of the potatoes: When shopping for this recipe, pick out potatoes that are similar in size and large enough to fit in a muffin cup.
Evenly sliced sweet potatoes are essential: The most crucial part of this recipe is that your sweet potato slices are thin and uniform in thickness (otherwise, baking times will be inconsistent). Using a mandoline slicer makes this task foolproof. If you don’t have one, then the next best option is a very sharp knife. Slicing them thinly with a knife requires a bit more patience, but it is doable. Do your best to slice them as thinly (and evenly) as possible.
Greased muffin cups are the key to crispy sweet potato stacks: When testing this recipe, we tried lining the muffin cups with parchment paper, but the potatoes wouldn’t crisp. Don’t be shy when greasing your muffin cups - use plenty of butter.
There is no need to cover it with foil: During our recipe testing, we did not feel the need to cover the sweet potato stack with aluminum foil during the baking process.
Make Ahead: You can prep these crispy sweet potato stacks 1 day before you plan to serve them. Simply follow the instructions through Step 6, where you’ve assembled the stackers in the muffin tin, then wrap them tightly with aluminum foil and refrigerate. The next day, remove them from the refrigerator and let them come to room temperature about 30 minutes before you plan to bake them, then bake as directed.
Storage: If you have leftover sweet potato stacks, store them in an airtight container in the refrigerator for up to 3 days. Let them cool to room temperature before placing them in an airtight container.
Reheating: To reheat your leftover sweet potato stacks, place them on a baking sheet (there’s no need to grease it this time). Warm your stackers in a 350-degree F oven for 5-7 minutes, or until heated through.
Nutrition
Calories: 98kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 129mg | Potassium: 213mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8160IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 0.5mg
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