Introduction

These roasted sweet potato stacks are a delicious and visually appealing side dish perfect for any meal. Thinly sliced sweet potatoes are layered and baked with fragrant rosemary and butter, resulting in tender, flavorful bites with a crispy edge.

Roasted Sweet Potato Stacks Recipe - Recipe Image

Ingredients

1.2 kg (2.4 lb) sweet potatoes, 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

Step 1: Preheat your oven to 375°F (190°C) for a standard oven or 350°F (180°C) for a fan/convection oven.
Step 2: Peel the sweet potatoes and slice them thinly, about 2 mm (1/10″) thick. Place the slices into a large bowl.
Step 3: Add the melted butter, olive oil, chopped rosemary, salt, and black pepper to the sweet potatoes. Toss well using your hands to evenly coat all slices.
Step 4: Arrange piles of the coated sweet potato slices into the cups of a muffin tin. It’s okay if the stacks are higher than the rim, as they will shrink by about 25% during baking.
Step 5: Spoon about 1/2 teaspoon of any remaining butter mixture over the top of each stack.
Step 6: Bake the stacks for 45 minutes, or until the edges of the top slices begin to brown and the inside is tender. Use a skewer or knife to test for doneness.
Step 7: Carefully remove the stacks from the muffin tin using a fork and knife. Optionally, brush the tops with any residual butter left in the tin. Serve immediately for best flavor and texture.

Tips & Variations

Try substituting rosemary with thyme or sage for a different herbal flavor profile.
Use a mandoline slicer to get even thinner and more uniform slices easily.
For a richer taste, sprinkle a little grated Parmesan cheese on top before baking.

Storage

Store leftover roasted sweet potato stacks in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a preheated oven at 350°F (175°C) for about 10 minutes to regain crispness. Avoid microwaving if possible to keep texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sweet potato stacks ahead of time?

Yes, you can assemble the stacks and keep them covered in the refrigerator for a few hours before baking. Just add the finishing butter topping right before baking.

What can I use if I don’t have a muffin tin?

If you don’t have a muffin tin, try using a small baking dish or a rectangular pan, layering the sweet potatoes evenly to create a casserole-style dish instead.

Roasted Sweet Potato Stacks Recipe

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★★★★★

4.7 from 119 reviews

These Roasted Sweet Potato Stacks are a delightful and visually appealing side dish, featuring thinly sliced sweet potatoes seasoned with butter, olive oil, rosemary, salt, and pepper, then baked to tender perfection. Crispy on the edges and soft inside, they are perfect for holiday meals or any dinner requiring a flavorful, comforting vegetable dish.

Author: Tara
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 6–8 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sweet Potato Stacks

1.2 kg / 2.4 lb sweet potatoes (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 the Oven: Set your oven to 375°F (190°C) for a standard oven or 350°F (180°C) if using a fan/convection oven to ensure even cooking.
Prepare the Sweet Potatoes: Peel the sweet potatoes and slice them thinly, about 2 mm (1/10 inch) thick, for the perfect layering and cooking texture. Place the slices in a large mixing bowl.
Season the Slices: Add the melted butter, olive oil, finely chopped rosemary, salt, and black pepper to the bowl with the sweet potato slices. Toss thoroughly with your hands to evenly coat each slice with the flavorful mixture.
Form the Stacks: Arrange piles of the seasoned sweet potato slices into a muffin tin, stacking them high as they will shrink by about 25% during baking.
Add Extra Butter on Top: Spoon approximately 1/2 teaspoon of the remaining butter mixture from the bowl onto the top of each stack to enhance flavor and promote browning.
Bake: Place the muffin tin in the oven and bake for 45 minutes until the edges of the top slices start to brown and the centers are cooked through. Check doneness by inserting a skewer or knife into the center of a stack.
Remove and Serve: Carefully use a fork and knife to lift the stacks out of the muffin tin. Optionally, brush the tops with any remaining butter from the muffin tin. Serve immediately for the best texture and flavor.

Notes

Use fresh rosemary for a stronger herbal flavor, or substitute with thyme or sage if preferred.
Sweet potato slices should be as uniform and thin as possible to ensure even cooking.
The stacks can be made a few hours ahead of time; reheat in the oven before serving.
For a dairy-free version, substitute unsalted butter with a plant-based butter alternative.
These stacks pair well with roasted meats, salads, or as a vegetarian main side dish.

Keywords: roasted sweet potato stacks, baked sweet potatoes, rosemary sweet potatoes, side dish, vegetarian, holiday side