Name: Roasted Sweet Potato Stacks Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
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

If you’re looking for a side dish that’s both elegant and surprisingly simple, let me introduce you to this Roasted Sweet Potato Stacks Recipe. I absolutely love how these little stacks turn out—crispy edges with a tender, buttery inside—and they always steal the show at family dinners or holiday gatherings. Once you try this recipe, you’ll find yourself reaching for sweet potatoes in a whole new way!

❤️

Why You’ll Love This Recipe

Simple Ingredients: This recipe uses everyday pantry staples with fresh rosemary to boost flavor effortlessly.
Make-Ahead Friendly: Bake them slightly ahead then reheat to crisp up, perfect for busy entertaining.
Perfect Texture: Crispy edges meet tender, buttery insides for a delightful contrast.
Impressive Presentation: These stacks look beautiful on the plate and make a creative side everyone will ask about.

This image shows five small stacks of thin round orange slices, likely sweet potatoes, arranged on a white oval plate placed on a white marbled surface. Each stack is made of about six to eight slices, browned and slightly crispy on the edges, with a shiny glaze on top that looks like oil or butter. Some green herbs, probably rosemary, are sprinkled over the stacks and some whole rosemary sprigs lie on the plate and surrounding surface. The lighting highlights the warm orange and golden-brown colors of the slices, creating a fresh and appetizing look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients work so well together—the natural sweetness of the potatoes pairs beautifully with the aromatic rosemary and savory butter, while olive oil helps everything crisp up just right. When shopping, look for firm sweet potatoes that feel heavy for their size to ensure moistness inside.

Sweet potato: Go for medium-sized ones about 2 to 2.7 inches wide so your stacks are manageable but still tall enough to impress.
Unsalted butter: Melting it helps coat every slice evenly and adds that rich, nutty flavor.
Olive oil: This boosts crispiness and keeps the stacks from drying out during roasting.
Fresh rosemary: I prefer fresh, but dried works too—just remember to adjust quantities since dried is stronger.
Salt: Essential for seasoning, it also draws out moisture just enough to concentrate the potato’s flavor.
Black pepper: Adds a subtle spicy kick to balance the sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging a little creativity with this Roasted Sweet Potato Stacks Recipe—you can tweak the herbs or add a topping to match whatever mood you’re in or the season you’re cooking for.

Herb Choices: I’ve tried thyme, sage, and even a pinch of smoked paprika—each brings something uniquely delicious. Rosemary is my go-to, but feel free to experiment.
Spicy Kick: Adding a dash of cayenne pepper or chili flakes gives the stacks a nice warmth that my family really enjoys.
Cheesy Twist: Sprinkle grated Parmesan or feta between layers before baking for a melty, savory surprise.
Vegan Option: Swap the butter for a plant-based spread and you’re all set without compromising flavor.

How to Make Roasted Sweet Potato Stacks Recipe

Step 1: Slice Sweet Potatoes Thinly and Evenly

After peeling your sweet potatoes, I like to slice them about 2mm thick—thin enough to soften well but thick enough to hold their shape in a stack. Using a sharp knife or a mandoline works best here to keep the slices consistent. A little tip I learned? Toss each batch of sliced potatoes in olive oil right away to prevent them from turning brown if you’re not stacking immediately.

Step 2: Mix Butter, Oil, Rosemary and Seasoning

Next, pour melted unsalted butter, olive oil, finely chopped fresh rosemary, salt, and pepper into a big bowl. Give everything a good mix with your hands so every slice will be coated evenly and absorb those wonderful flavors. This step ensures each stack is bursting with taste and stays moist.

Step 3: Assemble the Stacks in a Muffin Tin

This is the fun part! I pile the sweet potato slices into each muffin cup, letting the stacks rise a bit above the rim since the potatoes shrink during cooking. Don’t stress if they look a little tall—they settle perfectly. For the finishing touch, spoon around half a teaspoon of the leftover butter mixture onto the top so it bakes into a golden, aromatic crust.

Step 4: Roast to Perfection

Bake your stacks at 375°F (190°C) for about 45 minutes. Keep an eye on them—the edges of the top slices will start to brown, and a skewer poked into the center should slide through without resistance. This means you’ve nailed the perfect tender texture inside with crispy, caramelized edges outside. If you miss this window, they can dry out, so timing really helps!

Step 5: Remove and Serve Warm

Gently loosen each stack with a fork and knife to lift them from the muffin tin. I like to brush any residual butter from the tin onto the tops for extra shine and flavor before serving. These guys are best enjoyed fresh out of the oven—warm, buttery, and irresistible.

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Pro Tips for Making Roasted Sweet Potato Stacks Recipe

Prevent Browning: Toss sliced sweet potatoes immediately with oil to stop them from turning brown if prepping in batches.
Use a Muffin Tin: This traps the butter as it bubbles, flavoring the base and keeping stacks moist.
Check Doneness With a Skewer: Carefully test the middle of a stack to avoid undercooking or drying out the potatoes.
Reheat to Restore Crispiness: If serving later, reheat in a hot oven on a tray for a few minutes to refresh the crispy edges.

How to Serve Roasted Sweet Potato Stacks Recipe

The image shows a white plate with eight small stacks of thin sweet potato slices, each stack having about six to eight layers. The slices are round, orange, and some edges are slightly browned or crisp. There are small green herb pieces scattered on top of each stack and on the plate, possibly rosemary. A light drizzle of oil adds a slight shine to the sweet potato stacks. In the background, a white baking dish with more sweet potato stacks is partially visible on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my sweet potato stacks with a sprinkle of flaky sea salt right out of the oven to make those crispy edges pop. Sometimes I’ll add a little fresh rosemary or even a drizzle of honey for a touch of sweetness that surprises you. A dollop of sour cream or a tangy Greek yogurt on the side also brightens the dish wonderfully.

Side Dishes

These stacks go beautifully alongside roasted chicken or grilled steak, but don’t be afraid to pair them with a fresh green salad or sautéed leafy greens for a lighter meal. Whenever I serve them with pork chops, my family goes crazy for the sweet-savory combo.

Creative Ways to Present

For special occasions, I’ve tried stacking these on a rustic wooden board with herbs scattered around for that cozy vibe. Another fun idea is to add layers of thin apple slices or a sprinkle of toasted pecans between the potato slices for a festive twist. Your guests will be amazed at how such a simple recipe looks so plated up!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (which can be hard!), store them in an airtight container in the fridge for up to 3 days. Make sure the stacks are completely cooled before packing to avoid condensation that makes the edges soggy.

Freezing

I’ve experimented with freezing these stacks, and they freeze well if individually wrapped or placed in a freezer-safe container. Thaw overnight in the fridge and reheat in a hot oven to bring back the crisp texture.

Reheating

The best way I found to reheat leftover roasted sweet potato stacks is in a preheated oven at 425°F (220°C) for around 5 minutes. This revives the crispy edges without drying out the inside—just watch closely so they don’t burn.

FAQs

Can I use a different type of potato for this recipe?

You can, but I recommend sticking with sweet potatoes for their natural sweetness and moisture content, which complement the butter and rosemary beautifully. Regular white or Yukon potatoes won’t have quite the same softness or flavor, though they’ll still work if that’s what you have on hand.
What if I don’t have a muffin tin—can I still make Roasted Sweet Potato Stacks Recipe?

Absolutely! You can make these stacks on a baking tray, but I recommend using toothpicks or skewers through the center to help them keep their shape. Just keep in mind the edges will get crispier, but the stacks might dry out a bit more, so basting with butter during cooking helps.
How do I keep the sweet potato slices from browning before baking?

Sweet potatoes start to brown fairly quickly once peeled and sliced. Tossing them right away in olive oil prevents oxidation and keeps them looking fresh until you assemble your stacks.
Can I prepare these Roasted Sweet Potato Stacks Recipe in advance?

It’s best not to assemble them long before roasting, as the salt will release moisture and cause them to sweat. However, partially baking the stacks and then cooling them in the tin allows you to reheat later with great results.

Final Thoughts

This Roasted Sweet Potato Stacks Recipe has truly become a favorite in my kitchen because it transforms humble ingredients into something so special and satisfying. I love how customizable it is and how it always gets compliments—even from skeptical eaters! Give it a try, and I promise it’ll be one of those dishes you come back to again and again. Trust me, your family and friends will thank you.

Roasted Sweet Potato Stacks Recipe

5 from 145 reviews

Author: Megane
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 stacks
Category: Side
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Roasted Sweet Potato Stacks are a delightful and visually appealing side dish featuring thinly sliced sweet potatoes layered and baked with melted butter, olive oil, and fragrant rosemary. Crispy on the edges and soft and moist inside, they’re perfect for adding a flavorful, comforting touch to any meal.

Ingredients

Sweet Potato Stacks

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

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) for a standard oven or 350°F (180°C) if using a fan or convection oven to prepare for roasting the sweet potato stacks.
Slice Sweet Potatoes: Peel the sweet potatoes carefully and slice them thinly to about 2 mm (1/10 inch) thickness. Place all the sliced pieces into a large mixing bowl.
Mix with Seasoning: Add the melted butter, olive oil, chopped rosemary, salt, and black pepper to the bowl. Toss the sweet potato slices thoroughly with your hands to evenly coat each slice with the seasoning mixture.
Assemble Stacks: Arrange the coated sweet potato slices into piles in a muffin tin. It’s fine if the stacks are higher than the rim since they will shrink approximately 25% during baking. Top each stack with about 1/2 teaspoon of the remaining butter mixture left in the bowl.
Bake: Place the muffin tin in the preheated oven and bake for 45 minutes, or until the edges of the top slices start to brown and the inside of the stacks feels cooked. Check doneness by inserting a skewer or knife.
Remove and Serve: Carefully use a fork and knife to lift the stacks from the muffin tin. Optionally, brush the tops with any residual butter collected in the muffin tin for extra flavor. Serve immediately for best texture and taste.

Notes

Prevent Browning: Sweet potatoes start to brown quickly once peeled. To avoid discoloration, toss sliced pieces in olive oil as you go if you aren’t assembling immediately.
Without a Muffin Tin: You can bake the stacks on a baking tray using toothpicks to secure them. This will produce crispier edges but may dry out the stacks slightly—basting with leftover butter helps.
Crispiness: Sweet potatoes do not crisp as much as regular potatoes but develop sticky, chewy edges with a soft, moist interior.
Make Ahead Tips: These stacks can’t be preassembled and baked later due to salting causing sweating. Bake them partially for about 40 minutes then cool in the tin. Reheat in a hot oven at 220°C (430°F) for 5 minutes to re-crisp before serving.