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
Scale
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
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.
Nutrition
- Serving Size: 1 stack
- Calories: 140
- Sugar: 4 g
- Sodium: 310 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 12 mg
