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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://www.cheftara.com/roasted-sweet-potato-stacks-recipe/