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!
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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!)
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!
I cooked it following your instructions and they were excellent. Thank you.
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?
Sounds like a fabulous addition – just watch that it doesn’t burn as these need to be in the oven for 45 mins!
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?
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!
So simple. So good! My not so adventurous husband loved it too! Thanks!
That’s great Ritu! Thanks for letting me know! – N x ❤️
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!!
Love hearing that Lynn! So pleased you enjoyed this 🙂 N x
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.
LOVE HEARING THAT Kathy! N x ❤️
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!
That’s so great to hear Cindy! Thank you for taking the time to let me know! N x
Can the sweet potato be cut up the night before and stored in cold water in the fridge?
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
A great addition to our Thanksgiving feast. So glad I found your recipe. Everyone loved them. Thanks!
That’s so terrific to hear Donna, thanks for sharing your feedback! N xx ❤️
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.
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!
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?
Hi Beverly! You can reheat them on a tray, no need to use the tin! N x
Do they come out crispier reheating on a tray versus just keeping them in the muffin tin to reheat?
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 🙂
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.
Hi Beverly! Thyme will be great – fresh or dried!
Could these be frozen
Pretty sure they can but I haven’t tried! N x
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!
I LOVE HEARING THAT!!! 😂 N xx
Hi Nagi! My 8 year old daughter requested for dinner tonight, steamed veggies (bok choy, carrot, zucchini, summer squash), pulled pork, mashed potatoes, sunumono, and your sweet potato stacks. Surprisingly, it all worked together really well. Thanks for a new regular addition to our repertoire.
She took one bite of her stack (the first thing she sampled on her plate) said, “mmmmmm,” and then shoved the whole stack in before swallowing the first bite. LOL
Ohhhh I LOVE HEARING THAT!!! Have to say it is so cool that an 8 yo would request such a great week rounded meal. 🙂 N x
We loved the Roasted Sweet Potato Stacks. Reminds us of Hasselback Sweet Potatoes but your recipe is so much better. They will definitely be on the menu often for both everyday and holiday meals. Next time I will be more aware of the size of my muffin tins. My potatoes were too large and so I used a baking pan. Turned out to be delicious.
Wonderful to hear Gwen! Thank you for sharing your feedback – N x ❤️
These were absolutely wonderful, Nagi! I followed the recipe exactly, even though I always thought rosemary was just too strong an herb for many dishes. Well, you’re the expert for good reason! The rosemary mellowed with the roasting and was a beautiful pairing with the sweet potato. The sweet and savory crispiness has just earned this recipe a place at the Thanksgiving table (and many times in between!).
Awww hank you Sherry! You are right about the rosemary, it can be overpowering but it does mellow out with long cook times! N xx
Tried these tonight for supper with my roasted chicken with stuffing.
Absolutely delicious !
Only change I made is I put a circle of foil in the bottom of the muffin cups as when I tried your cheesy white potato stacks the bottoms stuck in the cups so I l almost lost some of that delicious bottom crust.
The foil worked great – probably parchment paper would work just s well too.
I am trying many of your recipes with great success – thank you so much for this blog !
And you are right – you can make recipes with everyday ingredients especially with your help!
Hi Pat! I’m so glad you enjoyed this! These are far less likely to stick because of the butter that bubbles away at the base 🙂 It’s the CHEESE in the other ones that make it stick sometimes. Mmmm…. now I’m in the mood for roast chicken! 😂