By:Nagi
111 Comments
Here’s a terrific sweet potato side dish that looks as great as it tastes! Crispy on the edges, salty and sweet with a hint of rosemary, theseRoasted Sweet Potato Stacks are made in a muffin tin which helps keep the stack together. Plus, the butter that drips down bubbles away at the base of the stack – extra flavour!
Sweet potato is probably my most underused vegetable, and I have no idea why. It has superfood status, it’s packed with nutrition and it’s apotato. Carb Monster, right here. Potato Girl. Yet to meet a form of potato – sweet or regular – that I don’t love.
That’s going to change in the coming months. I actually love sweet potato, it’s just never made my weekly shopping basket. Nowadays, I always have it and I’ve been making some great quick meals using sweet potato rather than regular ones.
I’ve also been experimenting with things like makingtruly crispy baked sweet potato fries and wedges. I had hoped to bring the fries to you this week, but I’m still not happy with them.
So we’ll just need to make to with these Roasted Sweet Potato Stacks!
Now, I’m not going to lie to you – there’s considerable knife skills involved in slicing enough sweet potato to make these stacks. Though you can make short work of it by using a mandolin.
But honestly, don’t worry if the slices aren’t super thin or consistent thickness. The thing is, sweet potato bakes up more like pumpkin than regular potatoes. It’s far more moist inside, and it doesn’t go as crispy on the edges. So it doesn’t really matter whether the slices are super thin or not. 🙂You’ll see in the video when I cut one of these babies open!
I keep the flavouring of these Roasted Sweet Potato Stacks quite straight forward. The sweetness of the potato intensifies when baked, and the edges caramelise (my favourite part!). Add a touch of salt, and the herby-ness of some rosemary (sweet potato + rosemary is a great pairing), and that’s all I think it needs. 🙂
I do need to warn though, if you make these for a holiday feast, there’s every chance they may steal the show! – Nagi x
PS. Don’t worry if you don’t have a muffin tin, see recipe notes.
PPS. If you like this, then you’ll love this large format variation: Spiral Sweet Potato Bake!
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Roasted Sweet Potato Stacks
Author: Nagi
Prep: 15 minutes mins
Cook: 45 minutes mins
Total: 1 hour hr
Side
5 from 30 votes
Servings12 stacks
Tap or hover to scale
A terrific sweet potato side! Crispy edges, buttery and salty, combined with the natural sweetness of sweet potato and a hint of rosemary. Use a mandolin to make short work of slicing the potatoes - or use this opportunity to practice your knife skills!! Recipe VIDEO below.
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
Instructions
Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
Add remaining ingredients. Toss well with your hands.
Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.
Recipe Notes:
1. SWEET POTATO TURNS BROWNS: TIP - Once peeled, they will start to brown after 10 minutes or so, so if you are taking your time with this step, toss the ones you've sliced in the oil as you go, this stops them from browning.
2. NO MUFFIN TIN: Make these on a baking tray but you'll need a toothpick or similar through the centre of each stack to ensure they don't collapse. Also, while making it on a tray does make more of the edges of the stack golden and crispy, there is a tendency for it to dry out a bit so it's worth basting with the butter on the pan / leftover in the bowl.
In the muffin tin, the butter drips down the stacks and bubbles away at the base of the stack which adds terrific extra flavour.
3. CRISPINESS: Sweet potato is a bit like pumpkin in that it doesn't go as crispy as roasted potato, without the aide of extra steps. The edges go a bit crispy, almost sticky/chewy, and the inside is beautifully soft and moist, far more moist than normal potato stacks.
4. MAKE AHEAD: These can't be assembled then baked later, the salt will make them sweat. It's best to bake for about 40 minutes (still a tiny bit firm in the middle when out of the oven), then cool in the tin (will finish cooking inside). Then reheat in a hot oven 220C/430F on a tray for 5 minutes until reheated through - the edges and surface will crisp up a bit again.
5. Nutrition per stack.
Nutrition Information:
Serving: 97gCalories: 110cal (6%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
WATCH HOW TO MAKE IT
Roasted Sweet Potato Stacks recipe video!
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Hi, I'm Nagi!
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111 Comments
Nalani W. says
These were amazing!!! We put the small leftover slices in mini muffin tins. These ones were the very best because the crispy to soft ratio was perfect. I think next time I’ll make this recipe in two muffin tins to increase the amount of crispy bottoms. Thank you SO much!Reply
- Donna Z says
Just WOW! So simple, with a wickedly gorgeous taste & some crunchy bits mmmm! My son said, I” could eat that again” – massive praise as he didn’t like sweet potato before this dishReply
- Anne says
I made it with dairy free margarine. So good! So simple. I used food processor to slice. I love sweet potatoes even more after this recipe.
Reply
- Natalie saysSee AlsoSpiral Sweet Potato Bake
This was such a delight, my husband was impressed! Perfect for a side when you are looking for ideas with sweet potato. So simple but tasty, and of course the rosemary was the star.Reply
- Krissie says
This is so gorgeous!! Always great to see new ideasReply
- suzanne says
Amazing, delicious & tasty. Substituted dried thyme and it was equally yummy. Was worried about getting them out of the muffin tin but using the knife underneath and a fork and it was easy! I kept them in the oven for 45 – 50 minutes as my oven is a bit slow. Will make them again.Reply
- Tammy G says
These sweet potatoes were scrumptious! Not only were they delicious and rich, but the presentation was amazing. I love sweet potatoes but don’t prepare them often because I’ve never found a recipe that inspired me. That changed when I prepared your recipe…thank you!Reply
- Christina Lasky says
your food is amazing!!!
Reply
- Rob says
YUUUUMMMMMM!!!! So simple yet soooo delicious.Reply
- Nagi says
Thanks! N x
Reply
- K says
These came out really well. I used regular potatoes since we’re not fans of sweets. I did dredge each by hand in the butter garlic mix. Cause you know…butter and garlic are never a bad thing. Thanks for sharing this recipe!Reply
- mary says
I keep thinking about the pan (cleaning) have you ever used cupcake liners?
Reply
- Ramona Oakes says
This was a hit! My husband, who prefers potatoes over sweet potatoes, really like this and had to ask if it wasn’t regular potatoes. Natural caramelization added a bonus to the flavor.
Reply
- Robin says
I’m going to make this for thanksgiving. Have you ever tried alternating with apple slices.
Reply
- Lisa says
I was wondering if you (or anyone) have made these w/out peeling the sweet potatoes? My husband LOVES the skins left on all his potatoes.
Reply
- Nagi says
Hi Lisa, you can although they go a little dark and aren’t as visually appealing as peeling them 🙂 N x
Reply
- Elamie says
Loved these. Started out slicing with a cheese slicer, decided that wasn’t the best way to do this but worried that cutting with a knife would result in slices that’d be too thick…But, sweet potatoes slice easily and nicely with a knife (I’m not so good with a knife, or is it that my knife isn’t so good and I need a Japanese knife? :D).
Great recipe, thanks.Reply
- Rebecca says
Hi Nagi,
These are so quick and easy to make and so full of flavour. Love scrolling through your recipes to find something to cook for dinner. Thank youReply
- MARTIN DURAND says
Hi Nagi, thank you so much for sharing your love for cooking and wonderful food. During these difficult times, you’ve been and continue to be a culinary inspiration. We really enjoy your recipes. Keep them coming! Martin (Canada)Reply
- Nagi says
That’s awesome to hear Martin, thanks so much! N x
Reply
- Rylee says
Hi Nagi, love all your recipes! I made these last night and just wanted to bring to your attention with your sliding scale, it doesn’t adjust the dried rosemary measurement. So sadly I added 1Tb for 4 stacks, which was way too much and overpowering. It wasn’t until I went back and looked at the original 20 servings, I saw it was still the same 1TB in the brackets. Such a shame. Maybe I will try it again and not in a silicon muffin tray again either.
Reply
- Stacy says
Hi Nagi – I love all of your recipes! What mandolin do you use or recommend to get these thin potato slices?
Reply
- Nagi says
Hi Stacy, you can use a mandolin or hand cut – any mandolin will do! N x
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- Darlana says
These were so good. We loved them and will make them again! I had bought 1 huge sweet potato with no plan in mind for it except just to bake it. Then I found this recipe and had to try it. Unfortunately my rounds were to wide to fit into the muffin tin, but baked on a tray using the toothpick method you suggested and they turned out great. Next time I will buy sweet potatos smaller in size so they will fit in the tin!Reply
- Nagi says
That’s great Darlana! I’m so glad you still managed to make them 🙂
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