ArabianCuisineCurriesFrenchIndianItalianMainsPakistaniQuick & EasyVeganVegan Curries

Roasted Sweet Potato Stacks

20 mins Cook
Scroll to recipe
Copy of NomNom Recipes 1 96


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.

 Sweet Potato
nomnomwow.com Roasted Sweet Potato Stacks

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!

Share
Roasted Sweet Potato Stacks

Roasted Sweet Potato Stacks

maimoona
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.
prep time
10 mins
cooking time
20 mins
servings
2
total time
30 mins

Equipment

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

1
Preheat your oven to 375F/190C (standard) or 350F/180C (fan/convection).
2
Peel the potatoes and slice them thinly, aiming for slices that are about 2 mm / 1/10" thick. Place the slices in a large bowl.
3
Add the remaining ingredients to the bowl with the sliced potatoes. Use your hands to toss everything together, ensuring the slices are well coated.
4
Take piles of the potato slices and place them in the muffin tin. Don't worry if they extend higher than the rim of the tin, as they will shrink by about 25% during baking.
5
On top of each stack, add approximately 1/2 tsp of the remaining butter mixture from the bowl.
6
Bake the stacks in the preheated oven for about 45 minutes, or until the edges of the top slices start to brown, and the inside of the stacks is fully cooked. You can check this by using a skewer or knife.
7
Once the stacks are done, use a fork and knife to carefully remove them from the muffin tin. If you like, you can optionally brush the tops with any residual butter from the muffin tin.
8
Serve the Roasted Sweet Potato Stacks as soon as possible, and enjoy their crispy edges and delicious flavors!

Notes

To prevent sweet potatoes from browning after being peeled, it's best to act quickly. If you're taking your time with slicing, toss the sliced pieces in oil as you go. This will stop them from turning brown. If you don't have a muffin tin, you can make these sweet potato stacks on a baking tray. However, to ensure they don't collapse, you'll need to insert a toothpick or something similar through the center of each stack. While baking on a tray results in more golden and crispy edges, there's a chance it might dry out a bit. To avoid this, baste the stacks with the leftover butter from the bowl or the pan. Sweet potato doesn't get as crispy as roasted potato without additional steps. While the edges of the stacks become slightly crispy, they take on a more sticky and chewy texture. The inside, on the other hand, remains beautifully soft and moist, even more so than regular potato stacks. For make-ahead preparation, avoid assembling the stacks in advance and baking them later, as the salt will cause them to sweat. It's best to bake the stacks for about 40 minutes until they are slightly firm in the middle when taken out of the oven. Let them cool in the muffin tin, as they will finish cooking inside. When ready to serve, reheat them in a hot oven at 220C/430F on a tray for about 5 minutes until they are heated through. This will help the edges and surface crisp up again. Nutrition information is provided per stack.
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

×
BreadsBreakfastsCuisineFrenchIndianItalianMainsPakistaniQuick & Easy

Cinnamon French Toast Sticks

15 mins Cook