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Roasted Sweet Potato Stacks Recipe

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★★★★★

4.5 from 119 reviews

This recipe features delicious roasted sweet potato stacks, perfect as a flavorful side dish or a comforting addition to any meal. Thinly sliced sweet potatoes are tossed with butter, olive oil, fresh rosemary, salt, and pepper, then layered into muffin tins and baked until tender and golden on top, resulting in tender, flavorful stacks with a slight crispness around the edges.

Ingredients

Scale

Sweet Potatoes

  • 1.2 kg / 2.4 lb sweet potato (unpeeled weight, about 5 – 6.5 cm / 2 – 2.7″ wide)

Seasoning & Fat

  • 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

  1. Preheat the oven: Set your oven to 375°F (190°C) for a standard oven, or 350°F (180°C) if using a fan or convection oven, allowing it to come to temperature while you prepare the sweet potatoes.
  2. Prepare the sweet potatoes: Peel the sweet potatoes and slice them thinly to about 2 mm (1/10 inch) thick. Place these slices into a large mixing bowl.
  3. Mix with seasoning: Add the melted unsalted butter, olive oil, finely chopped fresh rosemary, salt, and black pepper to the bowl with the sweet potato slices. Toss everything thoroughly using your hands to ensure all slices are evenly coated.
  4. Assemble the stacks: Arrange the sweet potato slices in piles inside the cups of a muffin tin. Don’t worry if the stacks are higher than the muffin cups, as the sweet potatoes will shrink by about 25% during cooking.
  5. Add extra butter on top: Spoon about 1/2 teaspoon of the remaining butter and herb mixture from the bowl onto the top of each sweet potato stack to enhance flavor and browning.
  6. Bake the stacks: Place the muffin tin in the preheated oven and bake for 45 minutes. Baking is complete when the edges of the top sweet potato slices begin to brown and a skewer or knife inserted into the center comes out easily, indicating the stacks are cooked through.
  7. Serve: Carefully use a fork and knife to remove the sweet potato stacks from the muffin tin. Optionally, brush the tops with any residual butter left in the muffin tin for extra flavor and shine. Serve immediately while hot.

Notes

  • Make sure to slice the sweet potatoes thinly and as evenly as possible for even cooking.
  • The stacks will shrink during baking, allowing you to overfill the muffin tins slightly.
  • You can substitute rosemary with other herbs like thyme or sage for different flavor profiles.
  • Use a sharp knife or a mandoline for precise slicing to avoid uneven cooking.
  • Check doneness by inserting a skewer into the center of the stacks; it should slide in easily.

Keywords: roasted sweet potato stacks, baked sweet potatoes, rosemary sweet potatoes, side dish, healthy sweet potatoes

Find it online: https://thefoodrecipe.com/roasted-sweet-potato-stacks-recipe/