Roasted Sweet Potato Stacks
These roasted sweet potato stacks have the perfect combination of sweet, savory, crispy, and creamy. A delicious side dish for your holiday meal!
I found an easy roasted sweet potato stacks recipe on Recipe Tin Eats recently and couldn’t wait to give it a try. These little beauties were not only super simple to make, but they also tasted SO delicious!!! The top potato slices are tender, buttery, and creamy, while the lower slices are crisp on the edges, caramelized, and so addictive. I will be making these tasty little roasted sweet potato stacks for our Thanksgiving and Christmas meals this year. We loved these delicious roasted sweet potato stacks paired nicely with a roasted chicken, a loaded Caesar salad, and some parmesan dinner rolls.
Roasted Sweet Potato Stacks
Ingredients:
- 2 large sweet potatoes, peeled and sliced about 1/10″ thick
- 2 tbsp butter, melted
- 1 tbsp olive oil
- 2-3 tsp fresh thyme leaves
- Sea salt and freshly cracked pepper, to taste
How to Make Roasted Sweet Potato Stacks
Preheat the oven to 375 degrees. Place the rack in the center of the oven. Coat 6 of the cups of a muffin tin with cooking spray.
Slice the peeled potatoes with a mandolin slicer, then place them into a bowl.
Combine the melted butter, olive oil, fresh thyme leaves, sea salt, and freshly cracked pepper to taste together in a small bowl; mix well.
Pour the butter mixture over the potato slices, coating each potato slice.
Place piles of the sweet potatoes in the prepared 6 cups in the muffin tray. Side Note: Don’t worry if the potato stacks are higher than the rim; they will shrink a bit while roasting.Â
Top each stack with ½ teaspoon of the remaining butter mixture from the bowl.
Place in the oven to roast for 30-40 minutes, or until a knife or skewer slides easily through the stacks.
Remove from the oven and use a knife and fork to remove them from the muffin tray.
Brush the tops with any residual butter in the muffin tray. Serve immediately. Enjoy.
Equipment
- Mandolin Slicer
Ingredients
- 2 large sweet potatoes peeled and sliced about 1/10" thick
- 2 tbsp butter melted
- 1 tbsp olive oil
- 2-3 tsp fresh thyme leaves
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 375 degrees. Place the rack in the center of the oven. Coat 6 of the cups of a muffin tin with cooking spray.
- Slice the peeled potatoes with a mandolin slicer, then place them into a bowl.
- Combine the melted butter, olive oil, fresh thyme leaves, sea salt, and freshly cracked pepper to taste together in a small bowl; mix well.
- Pour the butter mixture over the potato slices, coating each potato slice.
- Place piles of the sweet potatoes in the prepared 6 cups in the muffin tray. Side Note: Don't worry if the potato stacks are higher than the rim; they will shrink a bit while roasting.
- Top each stack with ½ teaspoon of the remaining butter mixture from the bowl.
- Place in the oven to roast for 30-40 minutes, or until a knife or skewer slides easily through the stacks.
- Remove them from the oven and use a knife and fork to remove them from the muffin tray.
- Brush the tops with any residual butter in the muffin tray. Serve immediately. Enjoy.
They look so tasty!
I like it – very interesting sweet potato presentation.