Oven-Roasted Sweet Potato Stacks
There’s something about turning simple sweet potatoes into individual little stacks that makes them extra special. Thinly sliced, tossed in a flavourful garlic butter mixture and baked until tender in the middle with beautifully golden, caramelized edges, these sweet potato stacks make an impressive side dish for just about any meal.
My daughter has always loved sweet potatoes, and she’s often the inspiration behind the recipes I create in my kitchen. I wanted to make something a little different that she would enjoy, but that would also be delicious enough to serve alongside a family dinner or at a special gathering. These golden sweet potato stacks were the perfect idea. With thinly sliced sweet potatoes, plenty of garlic, melted butter and a blend of herbs, they turn a simple ingredient into a beautiful and flavourful side dish. Needless to say, they were a hit!
I used a mandolin to slice the sweet potatoes into thin, even rounds, which makes assembling the stacks so much easier. Instead of rosemary, I went with Italian seasoning, adding a lovely blend of herbs that pairs perfectly with the garlic and butter. And because you can never have too much garlic, I used five cloves!
These stacks get all their delicious flavour from the garlic butter, herbs and natural sweetness of the potatoes. Give my recipe a try!
INGREDIENTS:
2 large sweet potatoes
6 tbsp butter, melted
5 garlic cloves, finely minced or grated
1 tablespoon of Italian seasoning
1 teaspoon of salt
Extra melted butter or olive oil for greasing the muffin tin
STEPS:
1. Preheat oven to 350°F (180°C).
2. Peel the sweet potatoes and trim off the ends. Using a mandolin, carefully slice the sweet potatoes into thin, even rounds, approximately 1/8 inch thick.
3. Generously grease a 12-cup muffin tin with melted butter.
4. In a large bowl, combine the melted butter, garlic, Italian seasoning, salt and black pepper. Add the sweet potato slices and toss well until every slice is coated in the garlic butter mixture.
5. Place one sweet potato slice into the bottom of each muffin cup. Stack the remaining slices on top, dividing them evenly among the cups. Brush any remaining garlic butter over the stacks.
6. Cover the muffin tin loosely with aluminum foil and bake for 35 minutes.
7. Remove the foil, increase the oven temperature to 400°F (200°C) and bake for another 15 minutes, or until the edges are golden and slightly caramelized and the potatoes are fork-tender.
8. Carefully remove the stacks from the muffin tin and spoon any remaining garlic butter over the tops. Serve warm! Bon appétit! Enjoy!
Comments