Name: Roasted Sweet Potato Stacks Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

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Introduction

Roasted Sweet Potato Stacks are a simple yet elegant side dish that combines tender, thinly sliced sweet potatoes with fragrant rosemary and butter. Perfect for weeknight dinners or special occasions, these stacks offer a delightful balance of flavors and textures.

There are several small stacks of thin, round orange sweet potato slices arranged on a white plate. Each stack has about six to eight slices, lightly browned and crispy on the edges with a smooth, soft texture inside. Small green herb pieces are sprinkled on top and between layers, adding a fresh touch. A few drops of shiny oil are visible on the plate, reflecting light. The plate rests on a white marbled surface with some green herbs scattered nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.2 kg (2.4 lb) sweet potatoes (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 your oven to 375°F (190°C) for standard ovens, 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 black pepper to the bowl. Toss everything together well using your hands to coat the slices evenly.

Step 4: Arrange piles of the slices into each cup of a muffin tin, stacking them up even if they extend above the rim, as the stacks will shrink by about 25% during baking.
Step 5: Spoon about 1/2 teaspoon of the remaining butter mixture from the bowl onto the top of each stack.
Step 6: Bake the stacks in the preheated oven for 45 minutes, or until the edges of the top slices begin to brown and a skewer or knife inserted into the center slides in easily.

Step 7: Carefully use a fork and knife to remove the stacks from the muffin tin. If desired, brush the tops with any residual butter left in the tin. Serve warm for the best taste and texture.

Tips & Variations

For added flavor, sprinkle grated Parmesan cheese on top of each stack during the last 10 minutes of baking.
Try substituting fresh rosemary with thyme or sage for a different herbal note.

Ensure the slices are evenly thin to help the stacks cook uniformly and avoid undercooked centers.

Storage

Store leftover sweet potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 10–15 minutes to retain crispness, or microwave briefly if short on time.

How to Serve

There are small stacks of sliced sweet potatoes arranged inside individual cups of a muffin tin. Each stack has around 10 visible layers, showing thin, bright orange rounds of sweet potato with a glossy finish from a glaze or oil. The tops are sprinkled with small green herb pieces, likely rosemary, adding texture and a fresh touch. A few fresh rosemary sprigs are scattered around the muffin tin for decoration. The muffin tin sits on a white marbled surface, giving a clean background. The lighting highlights the shiny, tender look of the sweet potatoes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these sweet potato stacks ahead of time?

Yes, you can assemble the stacks in the muffin tin and refrigerate them for a few hours before baking. Just bake as directed when ready to serve, adding a couple of extra minutes if baking from cold.

What can I use instead of a muffin tin?

If you don’t have a muffin tin, you can use small oven-safe ramekins or a baking dish, but the stacks won’t be as neatly shaped. Layer the slices similarly and bake until tender and golden.