Description
Deliciously tender and flavorful Roasted Sweet Potato Stacks made with thinly sliced sweet potatoes, fresh rosemary, and a buttery olive oil mixture. These visually appealing stacks roast to perfection in the oven with a lovely balance of soft, moist interiors and slightly crisp, browned edges, making them a delightful side dish for any meal.
Ingredients
Scale
Sweet Potatoes
- 1.2 kg / 2.4 lb sweet potatoes, unpeeled weight, about 5 – 6.5 cm / 2 – 2.7″ wide
Butter and Seasoning 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 Oven: Preheat your oven to 375°F (190°C) for a standard oven, or 350°F (180°C) if using a fan/convection oven. This ensures the perfect temperature for even roasting.
- Prepare Sweet Potatoes: Peel the sweet potatoes and slice them very thin, about 2 mm (1/10 inch) thick. Place all the slices into a large mixing bowl for seasoning.
- Season and Toss: Add the melted butter, olive oil, finely chopped rosemary, salt, and black pepper to the sweet potato slices. Toss everything well with your hands, making sure all slices are evenly coated with the buttery herb mixture.
- Assemble Stacks: Arrange the sliced sweet potatoes into stacks inside a muffin tin. It’s okay if the stacks are taller than the muffin tin rim, as they will shrink about 25% during roasting. Dot the top of each stack with about half a teaspoon of the remaining butter mixture from the bowl.
- Roast: Place the muffin tin in the preheated oven and bake for 45 minutes. You’ll know they’re ready when the edges of the top slices begin to brown and a skewer or knife inserted in the middle slides in easily, indicating the inside is cooked through.
- Serve: Use a fork and knife to carefully lift the stacks out of the muffin tin. For extra flavor, you can brush the tops with any residual butter left in the muffin tin. Serve immediately for the best texture and taste.
Notes
- Prevent Browning: Sweet potatoes start to brown about 10 minutes after peeling. To avoid discoloration during slicing, toss the slices in the oil mixture as you go.
- No Muffin Tin Option: If a muffin tin isn’t available, arrange the stacks on a baking tray and secure them with toothpicks to prevent collapse. Baking on a tray produces crispier edges but may dry out the stacks slightly. Basting with leftover butter can help maintain moisture.
- Crispiness: Sweet potatoes don’t get very crispy like regular potatoes; expect soft, moist interiors with slightly sticky and chewy browned edges.
- Make Ahead: It’s best not to assemble and refrigerate before baking, as salt causes the potatoes to sweat. Bake for about 40 minutes until slightly firm, cool in the tin, then reheat in a hot oven (220°C/430°F) for 5 minutes to crisp up before serving.
Nutrition
- Serving Size: 1 stack (approx. 100 g)
- Calories: 140 kcal
- Sugar: 6 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 15 mg
