Here’s a terrific sweet potato side dish that looks as great as it tastes! Crispy on the edges, salty and sweet with a hint of rosemary, these Roasted Sweet Potato Stacks are made in a muffin tin which helps keep the stack together. Plus, the butter that drips down bubbles away at the base of the stack – extra flavour!
Sweet potato is probably my most underused vegetable, and I have no idea why. It has superfood status, it’s packed with nutrition and it’s a potato. Carb Monster, right here. Potato Girl. Yet to meet a form of potato – sweet or regular – that I don’t love.
That’s going to change in the coming months. I actually love sweet potato, it’s just never made my weekly shopping basket. Nowadays, I always have it and I’ve been making some great quick meals using sweet potato rather than regular ones.
I’ve also been experimenting with things like making truly crispy baked sweet potato fries and wedges. I had hoped to bring the fries to you this week, but I’m still not happy with them.
So we’ll just need to make to with these Roasted Sweet Potato Stacks!
Now, I’m not going to lie to you – there’s considerable knife skills involved in slicing enough sweet potato to make these stacks. Though you can make short work of it by using a mandolin.
But honestly, don’t worry if the slices aren’t super thin or consistent thickness. The thing is, sweet potato bakes up more like pumpkin than regular potatoes. It’s far more moist inside, and it doesn’t go as crispy on the edges. So it doesn’t really matter whether the slices are super thin or not. 🙂 You’ll see in the video when I cut one of these babies open!
I keep the flavouring of these Roasted Sweet Potato Stacks quite straight forward. The sweetness of the potato intensifies when baked, and the edges caramelise (my favourite part!). Add a touch of salt, and the herby-ness of some rosemary (sweet potato + rosemary is a great pairing), and that’s all I think it needs. 🙂
I do need to warn though, if you make these for a holiday feast, there’s every chance they may steal the show! – Nagi x
PS. Don’t worry if you don’t have a muffin tin, see recipe notes.
PPS. If you like this, then you’ll love this large format variation: Spiral Sweet Potato Bake!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Roasted Sweet Potato Stacks
Ingredients
- 1.2 kg / 2.4 lb sweet potato , unpeeled weight, about 5 - 6.5 cm / 2 - 2.7" wide
- 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
- 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.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Roasted Sweet Potato Stacks recipe video!
LIFE OF DOZER
Flashing his pearly whites…. (i.e. sprawled on his back so his flappy jowls are revealing his sharky teeth!)
Autumn Connot says
can you use a butter substitute such as margarine rather than true butter? We are cooking for a vegan and she likes Miyoko’s
Nagi says
Sure can Autumn!
Carol says
Loved this recipe. But I do have a question. How do you get the slices perfectly round? I followed the instructions but mine came out all different kind of shapes. Thanks!
Nagi says
Mine aren’t absolutely perfect – food isn’t meant to be perfect Carol – Just delicious!
kristina l wishnoff says
Do you think alternating with Granny Smith apple slices would be good? Would you make any changes to the recipe or cook time would be necessary?
Nagi says
I haven’t tried to be honest Kristina!
Carol M says
What a beautiful way to serve the humble sweet potato! Will be making these alongwith your Roast Chicken, and profiteroles for dessert. Light and sweet!
Carol M. says
This is a beautiful way to serve sweet potatoes, and will really make our Christmas dinner shine! Also will be making your Roast Chicken, and profiteroles for dessert. Light and sweet!
Wassilia makarem says
I cooked it following your instructions and they were excellent. Thank you.
Tia B says
Hi Nagi – I AM making these for Christmas as they sound amazing!! I have used a little brown sugar with butter when roasting sweet potatoes in the past and I love the combination. How do you think these sweet potato stacks would turn out with the addition of a little brown sugar between the layers?
Nagi Maehashi says
Sounds like a fabulous addition – just watch that it doesn’t burn as these need to be in the oven for 45 mins!
rene says
Made these last Thanksgiving – they were a hit! Friend asked if they can be made same way except with regular potatoes – what do you think?
Kate says
These were great- simple and delicious! Finally, a savory sweet potato dish, and a great way to put my brand new mandolin to work! Will be making these again!
Ritu says
So simple. So good! My not so adventurous husband loved it too! Thanks!
Nagi says
That’s great Ritu! Thanks for letting me know! – N x ❤️
Lynn Chasta says
I’ve made these once and will continue to make them, I fully cooked them and froze them for a week, took them out of the freezer 5 hours before our meal, let them defrost on the counter, then reheated them quickly in a hot oven, they were delicious!!
Nagi says
Love hearing that Lynn! So pleased you enjoyed this 🙂 N x
Kathy says
Honestly I prepared these in five minutes to start cooking so no problem to prepare with guests. This is in my opinion the best way and tastiest to cook sweet potatoes without brown sugar. Pure heaven- thank u for the recipe. Not a huge fan of rosemary but is so so so good in this recipe and in my opinion fresh is a must.
Nagi says
LOVE HEARING THAT Kathy! N x ❤️
CindyH says
Hi Nagi, I finally had the chance to make these, and they were SO good. Definitely another recipe to keep with all of my other “Nagi Recipes.” Thanks again!
Nagi says
That’s so great to hear Cindy! Thank you for taking the time to let me know! N x
Kari says
Can the sweet potato be cut up the night before and stored in cold water in the fridge?
Nagi says
HI Kari, actually, I don’t recommend that for this recipe because it will extract starch and you want the starch to make the potato soft inside, also the starch makes the potato breakdown a bit which is what binds the potato together a bit in the middle 🙂 N xx
Donna says
A great addition to our Thanksgiving feast. So glad I found your recipe. Everyone loved them. Thanks!
Nagi says
That’s so terrific to hear Donna, thanks for sharing your feedback! N xx ❤️
Monica says
Can you bake these on a regular baking sheet? Or will they fall over? I don’t have enough muffin trays, trying to make a bunch at the same time.
Nagi says
Hi Monica! They do slide, that’s why I use a muffin tin, but if you stick a toothpick through them, then it will serve the same purpose!
Beverly says
I’m planning on making these ahead of time. I’m a little confused with your directions. When reheating, do you take the stacks out of the tin or leave them in?
Nagi says
Hi Beverly! You can reheat them on a tray, no need to use the tin! N x
Gail says
Do they come out crispier reheating on a tray versus just keeping them in the muffin tin to reheat?
Nagi says
Hi Gail, yes they do because they kind of sweat in the muffin tin 🙂 On the tray they get maximum surface area exposure to re-crisp 🙂
Beverly says
Can anyone tell me what herb can be substituted for Rosemary? It is on my list to buy, but I wanted to make these stacks today.
Nagi says
Hi Beverly! Thyme will be great – fresh or dried!
Sandy says
Could these be frozen
Nagi says
Pretty sure they can but I haven’t tried! N x
Belinda says
These were amazing! Made them for guests and followed your advice of cooking first and then reheated as the roast rested. Totally delicious!!
Also made the caramelised pork on Friday night… totally delicious! That’s a definite go to for guests as well.
And I think I’ll stock the freezer with $2 pizzas later this afternoon.
It’s a Nagi weekend!
Thank you!
Nagi says
I LOVE HEARING THAT!!! 😂 N xx