Sweet Potato Stacks With Butter And Thyme

After you give these crispy sweet potato stacks a try, we also have a Bacon Potato Roses and Sweet Potato Souffle recipe both of which are family favorites during the holiday season. And our Easy Mashed Sweet Potatoes are a fun spin on traditional mashed potatoes.

Ingredients You’ll Need

While these sweet potato stacks look like an elevated showstopper, this is truly a simple side dish—they’re essentially sliced sweet potatoes in a muffin pan. The rest of the ingredients may already be in your fridge and pantry. Otherwise, they can be easily obtained at your local grocer. Here’s what you’ll need:

Sweet potatoes: We used the traditional orange sweet potatoes in this recipe. They’re the most common type of sweet potato that you can find in stores and hold their shape beautifully when sliced. Seek out relatively narrow potatoes of similar diameter so they will fit into the muffin tin cups uniformly. Fresh thyme leaves: We prepared our sweet potato stacks recipe with fresh thyme, though dried thyme will work, if that’s what you have on hand. Just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried. You can also swap in other fresh herbs, such as fresh rosemary and sage, if you prefer. But remember: small amounts go a long way! Unsalted butter: If you only have salted butter in hand, that will work too. However, be sure to adjust the amount of additional salt you use in the seasoning step. While we love the flavor combination of butter and sweet potatoes, you can use an equal amount of olive oil or ghee for a dairy-free alternative. Garlic: We tested this recipe with both fresh garlic and granulated garlic. We found that while both options are acceptable, the granulated garlic dispersed more evenly amongst the stacks, and we preferred the milder flavor overall. Seasonings: The naturally sweet flavor of the sweet potatoes doesn’t require much else by way of seasonings. And thus, we use an elegantly simple blend of Kosher salt and black pepper only. Maple Syrup (optional): If you’d like to lean into more of a sweet flavor profile, a drizzle of maple syrup adds a delicious touch. Alternatively, you can also make these sweet potato stacks with brown sugar. Ground cinnamon (optional): If you’re adding maple syrup, ground cinnamon pairs well. Again, just remember that a little of this spice goes a long way. Shredded Parmesan cheese (optional): If you’d like to make these sweet potato stackers more on the savory side, a ½ cup of grated parmesan cheese (or gruyere cheese) does the trick. Crispy parmesan sweet potato stacks are always a favorite when served with beef stew and pot roast.

Make Ahead: These crispy sweet potato stacks can be prepped 1 day before you plan on serving them. Simply follow the instructions through Step 6, where you’ve assembled the stackers in the muffin tin, then wrap them tightly with aluminum foil and refrigerate. The next day, remove them from the refrigerator to bring to room temperature about 30 minutes before you plan on baking them, then bake as directed. Storage: If you have leftover sweet potato stackers, they will keep in an airtight container for up to 3 days in the refrigerator. Be sure to bring them to room temperature before placing them in an airtight container. Reheating: To reheat your leftover sweet potato stacks, place them on a baking sheet (there’s no need to grease it this time). Warm your stackers in a 350-degree F oven for 5-7 minutes, or until heated through.