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Home Christmas Sides: Warm & Hearty

Roasted Sweet Potato Stacks

By:Nagi
Published:6 Oct '17Updated:5 Jul '21
106 Comments
Recipe v Video v Dozer v

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!

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

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!

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

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!

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

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!

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

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These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

Roasted Sweet Potato Stacks

Author: Nagi
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Side
5 from 26 votes
Servings12 stacks
Tap or hover to scale
Print
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A terrific sweet potato side! Crispy edges, buttery and salty, combined with the natural sweetness of sweet potato and a hint of rosemary. Use a mandolin to make short work of slicing the potatoes - or use this opportunity to practice your knife skills!! Recipe VIDEO below.

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:

1. SWEET POTATO TURNS BROWNS: TIP - Once peeled, they will start to brown after 10 minutes or so, so if you are taking your time with this step, toss the ones you've sliced in the oil as you go, this stops them from browning.
2. NO MUFFIN TIN: Make these on a baking tray but you'll need a toothpick or similar through the centre of each stack to ensure they don't collapse. Also, while making it on a tray does make more of the edges of the stack golden and crispy, there is a tendency for it to dry out a bit so it's worth basting with the butter on the pan / leftover in the bowl.
In the muffin tin, the butter drips down the stacks and bubbles away at the base of the stack which adds terrific extra flavour.
3. CRISPINESS: Sweet potato is a bit like pumpkin in that it doesn't go as crispy as roasted potato, without the aide of extra steps. The edges go a bit crispy, almost sticky/chewy,  and the inside is beautifully soft and moist, far more moist than normal potato stacks.
4. MAKE AHEAD: These can't be assembled then baked later, the salt will make them sweat. It's best to bake for about 40 minutes (still a tiny bit firm in the middle when out of the oven), then cool in the tin (will finish cooking inside). Then reheat in a hot oven 220C/430F on a tray for 5 minutes until reheated through - the edges and surface will crisp up a bit again.
5. Nutrition per stack.

Nutrition Information:

Serving: 97gCalories: 110cal (6%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

WATCH HOW TO MAKE IT

Roasted Sweet Potato Stacks recipe video!


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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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106 Comments

  1. Carol M. says

    December 22, 2018 at 3:15 am

    5 stars
    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!

    Reply
  2. Wassilia makarem says

    December 22, 2018 at 12:23 am

    I cooked it following your instructions and they were excellent. Thank you.

    Reply
  3. Tia B says

    December 2, 2018 at 7:10 am

    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?

    Reply
    • Nagi Maehashi says

      December 4, 2018 at 1:50 pm

      Sounds like a fabulous addition – just watch that it doesn’t burn as these need to be in the oven for 45 mins!

      Reply
  4. rene says

    November 18, 2018 at 7:28 pm

    5 stars
    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?

    Reply
  5. Kate says

    October 27, 2018 at 3:48 pm

    5 stars
    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!

    Reply
  6. Ritu says

    August 6, 2018 at 8:30 am

    5 stars
    So simple. So good! My not so adventurous husband loved it too! Thanks!

    Reply
    • Nagi says

      August 6, 2018 at 8:16 pm

      That’s great Ritu! Thanks for letting me know! – N x ❤️

      Reply
  7. Lynn Chasta says

    April 25, 2018 at 2:06 am

    5 stars
    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!!

    Reply
    • Nagi says

      April 25, 2018 at 7:54 pm

      Love hearing that Lynn! So pleased you enjoyed this 🙂 N x

      Reply
  8. Kathy says

    March 24, 2018 at 10:36 am

    5 stars
    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.

    Reply
    • Nagi says

      March 26, 2018 at 6:17 pm

      LOVE HEARING THAT Kathy! N x ❤️

      Reply
  9. CindyH says

    January 15, 2018 at 12:28 pm

    5 stars
    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!

    Reply
    • Nagi says

      January 17, 2018 at 8:19 pm

      That’s so great to hear Cindy! Thank you for taking the time to let me know! N x

      Reply
  10. Kari says

    December 6, 2017 at 1:53 am

    Can the sweet potato be cut up the night before and stored in cold water in the fridge?

    Reply
    • Nagi says

      December 7, 2017 at 6:12 am

      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

      Reply
  11. Donna says

    November 24, 2017 at 1:34 pm

    A great addition to our Thanksgiving feast. So glad I found your recipe. Everyone loved them. Thanks!

    Reply
    • Nagi says

      November 27, 2017 at 7:28 pm

      That’s so terrific to hear Donna, thanks for sharing your feedback! N xx ❤️

      Reply
  12. Monica says

    November 21, 2017 at 9:29 am

    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.

    Reply
    • Nagi says

      November 21, 2017 at 6:25 pm

      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!

      Reply
  13. Beverly says

    November 18, 2017 at 3:05 am

    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?

    Reply
    • Nagi says

      November 19, 2017 at 4:14 pm

      Hi Beverly! You can reheat them on a tray, no need to use the tin! N x

      Reply
      • Gail says

        November 24, 2017 at 1:32 am

        Do they come out crispier reheating on a tray versus just keeping them in the muffin tin to reheat?

        Reply
        • Nagi says

          November 24, 2017 at 7:19 am

          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 🙂

          Reply
  14. Beverly says

    October 26, 2017 at 1:46 am

    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.

    Reply
    • Nagi says

      October 26, 2017 at 6:40 pm

      Hi Beverly! Thyme will be great – fresh or dried!

      Reply
  15. Sandy says

    October 17, 2017 at 11:33 pm

    Could these be frozen

    Reply
    • Nagi says

      October 18, 2017 at 5:31 pm

      Pretty sure they can but I haven’t tried! N x

      Reply
  16. Belinda says

    October 15, 2017 at 8:36 am

    5 stars
    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!

    Reply
    • Nagi says

      October 15, 2017 at 7:55 pm

      I LOVE HEARING THAT!!! 😂 N xx

      Reply
  17. Tim says

    October 10, 2017 at 5:47 pm

    5 stars
    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

    Reply
    • Nagi says

      October 11, 2017 at 5:54 am

      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

      Reply
  18. Gwen stone says

    October 10, 2017 at 12:58 pm

    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.

    Reply
    • Nagi says

      October 11, 2017 at 5:52 am

      Wonderful to hear Gwen! Thank you for sharing your feedback – N x ❤️

      Reply
  19. Sherry B says

    October 9, 2017 at 11:49 pm

    5 stars
    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!).

    Reply
    • Nagi says

      October 10, 2017 at 6:12 am

      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

      Reply
  20. Pat says

    October 9, 2017 at 11:59 am

    5 stars
    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!

    Reply
    • Nagi says

      October 9, 2017 at 7:44 pm

      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! 😂

      Reply
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