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!)
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! 😂
I adore sweet potatoes and constantly look for more ways to enjoy them.
I actually cook ordinary spuds in this way sometimes – can’t imagine why I never thought to do it with sweet potatoes!
It is SO GOOD with normal spuds too! N xx
Saw your receipe yesterday and made it last night – Simple, Delicious (especially the edges that stick to your teeth- yummy) and they came out just as shown, Beautiful. I look forward your posts. Oh, and your pup, love this photo of him, I too have one that looks like he’s always smiling. Thank you!!!
OH WOW!!!! I’m so happy you’ve tried this already and you enjoyed it, thanks for letting me know Malena! N xx ❤️
Can’t wait to try these! Yum!!
TRY IT TRY IT! 😂
Love these…can’t wait to make…I usually use yams…I’m sure won’t make a difference either way:)
Hi Lyn! I haven’t tried this with Yam but I’m sure it will work too 🙂 N x
I think these would be wonderful for breakfast! I would like to make the day before . Which would be better for reheating the oven or microwave? I hate to heat the oven just for one serving but if they won’t taste as good in the microwave the oven it will be
Oven puh-lease! Microwave will make them soggy 🙂 N x
These sure look delicious! I am wondering if the layers stick together so they can be eaten as a finger food/appetizer? Also wondering about how you got the uniform slices. Thanx!
Hi Deb! Yes they could be eaten by hand, definitely! And my slices are NOT uniform – and it’s totally ok 🙂 You can barely see the differences once cooked, they kind of meld together inside! N x
Oh Nagi, that photo of Dozer has me literally laughing out loud; mine do the same but they never look quite as cute, more like some sort of alien creature! Loving these sweet potato stacks, too! I’m always wondering what else to do with sweet potatoes so defo keeping this recipe in mind 😄
They all look like alien creatures when their jowls are flapping down like that!! 😂
These are so pretty! They would totally steal the show at a dinner party!
YES THEY WOULD! 😂
For decades have rarely bought potatoes but sweet potatoes are always on the list! Taste and huge health benefits!!! Interesting recipe! Fun! Shall do when friends are calling in for dinner . . .
I’m JUST changing camps now Eha!!! Bit slow over here… 😉
Ha, ha, thought Dozer was at dentist….ok, ok, need o wake up propley. Love sweet potatoes, white, purple, orange, YUMI the way you are using muffin tin is very interesting, good idea, Thank you. May your w/end be BLAST!!
Dozer at a dentist would be a whirl of fur as he spins around refusing to sit quietly in the chair to have this pearly whites inspected!! 😉
These look delicious! Can’t wait to make them. I love sweet potato and use it a lot instead of regular potatoes. If you want to get crispy edges don’t peel them. There are so many nutrients in the skin too.
Oooh! How did I not think of that? The next time I make this, I’ll try it! N x
What a beautiful smile he has! 😀 Indeed, that is the face of complete contentment – love it!
Another “must do” from your website, I’m going to add some smoked Spanish paprika and see what happens. 🙂 Thanks Nagi! This one will become a fave of many I think.
You mean that toothy SHARK GRIN??!!! Looks kinda evil to me…. 😉
Oh my. Drizzle a little maple syrup over these and have them for breakfast!
WHY DID I NOT THINK OF THAT??!!!
Good Thing Dog’s Don’t Have Boogers! Taters look Great! Only 2 of to make them for. Going with the Jumbo 6 pan. Can’t wait to get the new Cook Book!!
I literally snorted with laughter!!
Hi Nagi! Gary can take or leave sweet potatoes, but I love them! I usually just bake them, but this is so much more inviting visually. These are definitely going to be on the Thanksgiving table this year (right next to the corn casserole). 🙂 I also like smoked paprika and chipole, so I might experiment with this a little.
Please tell Mr Gary I am disappointment in him…. 😉(Don’t tell him I added the wink)
which is the better potato, sweet potato or yams
Oh, Lordy!!! This is almost too much. I’ve been wanting to do your other potatoes in a muffin pan but these are just too tempting. The only other requirement to this is either smoked paprika or chipotle powder. I love, love, love the flavor combination. I am so glad you didn’t add anything sweet to it. I think yams are naturally sweet without any other addition.
I’ve made a video of it! I keep meaning to share it!!!
Oh my, this recipe sounds delicious! This will be a wonderful improvement on the typical American Thanksgiving side dish of whipped sweet potatoes with that awful marshmallow topping. I can’t wait to put this on the table! Thanks!
MARSHMALLOW TOPPING??!! 😳