These roasted SAVORY SWEET POTATO STACKS are such a beautiful unique way to serve sweet potatoes not only during the holidays, but any time of the year.
Using a mandolin to get thin slices of the sweet potatoes makes this recipe a snap. If you don’t have one, you can still make these savory sweet potato stacks, just use a sharp knife and try to slice consistent thin slices. It will take a bit more time and effort but well worth it!
In the past I’ve made these stacks with three different colors of sweet potatoes which make a pretty presentation or you could event mix it up with some Yukon gold potatoes. Anything goes! I tried a sweet version as well which was delicious. Just substitute the rosemary with a little brown sugar and cinnamon, perhaps top with a marshmallow at the end of baking if you like. YUMMY!Print
Savory Sweet Potato Stacks
Savory Sweet Potato Stacks are thinly sliced and layered sweet potatoes roasted with olive oil, garlic, and rosemary. They make an impressive side dish!
- 2 sweet potatoes
- 4 Tbls.Butter, melted
- 1/4 C. Olive Oil
- handful Fresh Rosemary, chopped
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- Preheat oven to 400 degrees.
- Stir together in small bowl melted butter, olive oil, rosemary, salt, pepper and garlic powder. Set aside.
- Peel and thinly slice sweet potatoes and place in large bowl. Coat potatoes evenly with the reserved butter/olive oil mixture You can swap the rosemary with thyme or other favorite herbs if you like.
- Stack layers of sweet potatoes in muffin pan (I like to spray a little Pam first). If your potatoes are too big, trim them to fit or you can stack them on a cookie sheet secured with a toothpick so they don’t topple over when baking.
- Bake in oven about 30 minutes until potatoes are tender. Time will vary depending on how tall your stacks are and how thick the potatoes are sliced.
- Sprinkle with additional flaky salt prior to serving, if desired.