Description
Delightfully tender and flavorful Roasted Sweet Potato Stacks made by layering thinly sliced sweet potatoes with butter, olive oil, and fresh rosemary, then baked to perfection for a crispy top and soft center. A perfect side dish with a beautiful presentation.
Ingredients
Scale
Sweet Potatoes
- 1.2 kg / 2.4 lb sweet potato (unpeeled weight, about 5 – 6.5 cm / 2 – 2.7″ wide)
Butter Mixture
- 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 the Oven: Preheat your oven to 375°F (190°C) for a standard oven or 350°F (180°C) if using a fan/convection oven to ensure even cooking.
- Prepare the Sweet Potatoes: Peel the sweet potatoes and slice them very thinly, approximately 2 mm (1/10 inch) thick. Place the slices into a large mixing bowl.
- Toss with Butter Mixture: Add the melted butter, olive oil, chopped fresh rosemary, salt, and black pepper to the sweet potato slices. Toss everything thoroughly with your hands until the slices are evenly coated.
- Stack the Sweet Potatoes: Arrange slices by piling them into muffin tin cups. It’s fine if the stacks are higher than the muffin cup rims as they will shrink by about 25% during baking.
- Add Final Butter Topping: Spoon about 1/2 teaspoon of the remaining butter mixture from the bowl on top of each stack to enhance flavor and promote browning.
- Bake the Stacks: Place the muffin tin in the oven and bake for 45 minutes. The sweet potato edges should start to brown, and the inside should be tender. Check doneness by inserting a skewer or knife into the center of a stack.
- Serve: Use a fork and knife to carefully lift the stacks from the muffin tin. For extra flavor and shine, brush the tops with any residual butter left in the muffin tin. Serve immediately for best texture.
Notes
- Peeling the sweet potato ensures even cooking and a smooth texture, but you can leave the skin on if you prefer more texture and fiber.
- Slicing very thinly is key to achieving tender, well-cooked stacks.
- You can substitute rosemary with other herbs like thyme or sage according to your preference.
- If you do not have a muffin tin, use any small oven-safe baking dish but adjust baking time accordingly.
- These stacks shrink as they bake, so overfill the muffin cups slightly to achieve the desired height.
