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Easy Sweet Potato Stacks Recipe

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3.8 from 35 reviews

These Easy Sweet Potato Stacks are a delicious and elegant side dish perfect for any occasion. Thinly sliced sweet potatoes are brushed with a flavorful mixture of olive oil, melted butter, brown sugar, and warm spices, then stacked and roasted with fresh rosemary for a crispy, tender result. Finished with a sprinkle of flake sea salt, these stacks bring a wonderful balance of sweet, savory, and aromatic flavors to your table.

Ingredients

Sweet Potato Stacks

  • 4 large sweet potatoes (about 2 ½ lbs, unpeeled weight)
  • 2 tablespoons olive oil plus more for greasing
  • 3 tablespoons unsalted butter, melted
  • ¼ cup light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg (optional)
  • 1 ¼ teaspoons fine grain salt
  • ¼ teaspoon freshly ground black pepper
  • 12 rosemary sprigs
  • Flake sea salt (such as Maldon), for finishing

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper to prevent sticking.
  2. Slice the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Using a sharp knife or mandoline, slice the sweet potatoes into very thin, even rounds, approximately 1/8 inch thick, keeping the skin on.
  3. Prepare the Flavor Mixture: In a small bowl, combine the melted unsalted butter, olive oil, light brown sugar, ground cinnamon, pinch of ground nutmeg (if using), fine grain salt, and freshly ground black pepper. Mix well until fully combined.
  4. Arrange the Stacks: On the prepared baking sheet, create stacks by overlapping 8 to 10 sweet potato slices per stack. Make sure the slices are aligned and the stacks are evenly spaced on the tray.
  5. Brush with the Mixture: Generously brush each stack with the prepared butter and spice mixture, ensuring the layers are well coated. Place a rosemary sprig on top of each stack to infuse flavor during roasting.
  6. Roast the Sweet Potato Stacks: Place the baking sheet in the preheated oven and roast the sweet potato stacks for about 25 to 30 minutes, or until the edges are crispy and the centers are tender. Check occasionally and baste with remaining mixture if needed.
  7. Finish and Serve: Remove the stacks from the oven and let cool slightly. Sprinkle flake sea salt such as Maldon over the top of each stack for an extra burst of flavor and crunch. Serve warm as a perfect side dish.

Notes

  • Using a mandoline slicer will help you achieve uniform thin slices for even cooking.
  • You can substitute rosemary with thyme or sage for a different herbal note.
  • For a vegan version, replace butter with additional olive oil or a plant-based butter alternative.
  • Make sure not to overcrowd the stacks on the baking sheet to allow even roasting.
  • Leftovers can be refrigerated and gently reheated in the oven to maintain crispness.

Find it online: https://justsosavory.com/easy-sweet-potato-stacks-recipe/