Roasted Sweet Potato Stacks
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
12 stacks
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Calories
110 kcal
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Course
Side Dish
Roasted Sweet Potato Stacks
Description
Roasted Sweet Potato Stacks start by peeling and thinly slicing sweet potatoes, then tossing them with melted butter, olive oil, rosemary, salt, and pepper. The slices are layered into muffin tin cavities, creating tall stacks that shrink slightly during the 45-minute baking process. The butter mixture on top caramelizes lightly, giving the edges a gentle browning without reaching the full crispiness of roasted potato.
The stacks have a moist and soft interior, with the edges offering a slight chewiness from the butter and herbs. Because sweet potatoes contain more moisture, the stacks maintain softness while gaining mild crisp patches on the outer edges.
This recipe fits well as a simple, attractive side for dinners or gatherings. The herb-infused butter adds flavor depth, and the stacks can be served soon after baking. The method allows for variations in herbs and can be assembled without a muffin tin using toothpicks, though the tin provides better butter distribution.
A helpful tip is to toss slices in oil promptly after peeling to prevent browning. The stacks are best baked fresh but can be partially baked, cooled, and reheated to revive some crispness. Avoid assembling ahead because salt causes sweating. The recipe notes also suggest brushing extra butter on top before serving for added flavor.
Ingredients
- 1.2 kg / 2.4 lb sweet potato , unpeeled weight, about 5 - 6.5 cm / 2 - 2.7" wide
- 50 g / 3 tbsp butter melted, unsalted
- 1 1/2 tbsp olive oil
- 2 tbsp rosemary or 1 tbsp dried, or other herbs of choice, finely chopped fresh
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
- Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
- Add remaining ingredients. Toss well with your hands.
- Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
- Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
- Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
- Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.
Notes
- Immediately toss peeled sweet potato slices in oil to prevent browning if preparation takes a while.
- If no muffin tin is available, arrange stacks on a baking tray and secure with toothpicks to prevent collapse; expect slightly crispier edges but possibly drier stacks.
- Butter drips in the muffin tin enhance flavor by bubbling at the stack base; brushing additional butter on top after baking adds richness.
- Sweet potato stacks won’t get very crispy inside but develop a soft, moist texture with some sticky, chewy edges.
- It is best to bake the stacks fresh as assembled stacks sweat if left before baking; alternatively, partially bake, cool in the tin, and reheat to regain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12stacks
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 97g | |
| Calories | 110cal | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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