These roasted sweet potato stacks have the perfect combination of sweet, savory, crispy, and creamy. A delicious side dish for your holiday meal!
Course Side Dish, Sides
Cuisine American
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 6stacks
Author Adapted by Pam - For the Love of Cooking / Original by Recipe Tin Eats
Equipment
Muffin Tray
Mandolin Slicer
Ingredients
2large sweet potatoespeeled and sliced about 1/10" thick
2tbspbuttermelted
1tbspolive oil
2-3tspfresh thyme leaves
Sea salt and freshly cracked pepperto taste
Instructions
Preheat the oven to 375 degrees, making sure the rack is in the center of the oven. Coat 6 of the cups in 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, making sure to coat 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 a bit shrink while roasting.
Top each stack with 1/2 teaspoon of remaining butter mixture from the bowl.
Place into the oven to roast for 30-40 minutes, or until a knife or skewer easily goes through the stacks.
Remove from the oven and use a knife and a fork to remove the stacks from the muffin tray. Brush the tops with any residual butter in the muffin tray. Serve immediately. Enjoy.