Sweet Potato Stacks Recipe
Sweet potato stacks with crispy edges and tender centers, baked to perfection with butter and thyme—a showstopping side dish perfect for any time of the year, 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 inches above the rim. We used 30 ⅛ -inch slices of sweet potatoes.
- 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.
Notes
- Yields: This recipe makes 12 roasted sweet potato stacks. The nutritional values below are per stack.
- 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 aspect 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.
- Layer plenty of sweet potatoes in your stacks: The sliced sweet potatoes in your muffin pan will compress while baking, so be sure to fill your muffin cups just slightly above the rim to get the most height out of your stackers. We used 30 slices of sweet potatoes in each muffin tin. You might consider it a lot, but it will shrink after it is baked.
- 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 everything a day before, cover it tightly with foil, and store it in the fridge. On the day you plan to serve, remove it from the oven 30 minutes before you plan to bake it and bake it as directed in the recipe.
- Storage: Bring them to room temperature and store them in an airtight container in the fridge for up to 3 days.
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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