Name: Roasted Sweet Potato Stacks
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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

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

Author: Nagi

Prep: 15 mins

Cook: 45 mins

Total: 1 hr

Side

5 from 28 votes

Servings stacks

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.