Here’s a delightful sweet potato side dish that not only tastes amazing but also looks fantastic! These Roasted Sweet Potato Stacks are crispy on the edges, balancing the perfect blend of salty and sweet flavors with a hint of rosemary. The best part is that they are made in a muffin tin, which helps maintain their shape, and the butter that drips down adds extra flavor to the base of the stack.
Surprisingly, sweet potato is an underused vegetable in my kitchen, and I can’t fathom why. It’s a nutritional powerhouse and a delicious carb option. I must confess, I’m a Potato Girl, and there’s no form of potato, be it sweet or regular, that I don’t adore.
However, that’s about to change as sweet potato is now a staple in my shopping basket. I’ve been exploring various quick meals using sweet potatoes instead of regular ones, and I’ve been experimenting with making truly crispy baked sweet potato fries and wedges—though I’m still perfecting the fries before sharing the recipe.
In the meantime, let’s indulge in these scrumptious Roasted Sweet Potato Stacks! Slicing enough sweet potato to make these stacks requires some knife skills, but you can speed up the process by using a mandolin slicer. Don’t worry if the slices aren’t super thin or consistently thick; sweet potato bakes differently from regular potatoes. It retains more moisture inside and doesn’t become as crispy on the edges. Hence, the thickness of the slices isn’t critical. You’ll witness this in the video when I cut one open!
For the flavoring, I keep it simple and straightforward. The natural sweetness of the potato intensifies during baking, and the edges caramelize (my favorite part!). A touch of salt and the delightful herby-ness of rosemary, which pairs perfectly with sweet potato, are all it needs.
A word of caution: if you serve these Roasted Sweet Potato Stacks during a holiday feast, they just might steal the show! They are that irresistible!
