Sweet Potato Stacks
Updated: Aug 11
Thin-sliced sweet potato rounds stacked on their edge in a muffin tin crisp at the edges while staying soft in the middle, think potato gratin, but portioned and easier to serve. A little Parmesan on top does the rest.
Same idea as the pumpkin shapes, I love making food look fun to get the kids excited to eat, especially around the holidays.
Why You'll Love This Recipe
A genuinely fun way to serve sweet potatoes
Crispy edges with a tender center
Simple ingredients, big presentation
Servings: 4
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 50 minutes
Ingredients:
2 large sweet potatoes (about 1.5 pounds total)
3 tablespoons melted butter
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/3 cup grated Parmesan cheese
Instructions:
Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Sweet Potatoes: Wash and peel the sweet potatoes. Using a mandolin, slice them thinly (about 1/8 inch thick) and place the slices into a large mixing bowl.
Season the Potatoes: Pour the melted butter over the sweet potato slices. Add the chopped rosemary, thyme, salt, pepper, and garlic powder. Toss everything together until the sweet potato slices are well-coated.
Stack the Slices: In a muffin pan, start stacking the sweet potato slices smallest to largest, placing the smallest slice face down and the largest slice face up. Repeat until each muffin cup is filled.
Add the Parmesan: Sprinkle the grated Parmesan cheese generously over the top of each stack.
Bake: Place the muffin pan in the preheated oven and bake for 30-35 minutes, or until the edges are crispy and the sweet potatoes are tender when pierced with a fork.
Serve: Let the stacks cool for a few minutes before carefully removing them from the muffin pan. Serve warm and enjoy!
Additional Tips:
Variations: Feel free to experiment with different herbs, such as sage, or add a pinch of cayenne for a kick!
Substitutions: If you don’t have Parmesan, try using cheddar, or you could swap with a dairy-free cheese alternative.
Common Mistakes: Make sure to slice the sweet potatoes evenly for even cooking.
Storing Instructions:
Leftovers: Store any leftover sweet potato stacks in an airtight container in the fridge for up to 3 days.
Freezing: These stacks are best enjoyed fresh, but you can freeze them. Allow them to cool completely, then freeze in a single layer for up to 1 month.
Reheating Tips: To reheat, place the stacks on a baking sheet and warm in a 350°F (175°C) oven for about 10-15 minutes until heated through and crisp.
Ingredient Notes
Slice thickness: Keeping the sweet potato slices thin and even is what makes these cook through at the same rate, uneven slices mean some are mushy while others are still firm.
Troubleshooting Tips
Stacks fell apart: Slice thin and pack the rounds tightly, they knit together as they bake.
Tops burned before centers cooked: Cover with foil for the first half, then uncover to brown.
Slices uneven: A mandoline makes a real difference here, consistent thickness is what lets them cook evenly.
Greasy result: Toss the slices lightly rather than drenching them, sweet potato absorbs more fat than regular potato.
What to Serve This With
Pairs well with roasted chicken or a holiday turkey dinner.
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