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!
Servings 6 stacks
Equipment
- Muffin Tray
- 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.