Ingredients
Sweet Potato Stacks
- 2 pounds sweet potatoes
- 4 Tablespoons unsalted butter
- 2 cloves garlic, grated
- 1 Tablespoon fresh thyme leaves, plus extra for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat and prepare muffin pan: Preheat your oven to 400°F (200°C). Spray a 12-space regular-sized muffin pan with nonstick cooking spray or brush it lightly with cooking oil for easy removal of the stacks later.
- Melt butter and add garlic: Melt the butter in the microwave or on the stovetop. Whisk in the grated garlic and set the mixture aside to cool slightly, allowing the garlic flavor to infuse the butter.
- Slice sweet potatoes: Using a mandoline or a very sharp knife, thinly slice the sweet potatoes to about 1/16-inch thickness. You can peel them if desired, but it’s not necessary. Thin slices ensure the stacks cook evenly and fit nicely in the muffin pan.
- Toss sweet potatoes with butter and seasoning: Place the sweet potato slices in a large mixing bowl, pour the garlic butter over them, and add thyme leaves, kosher salt, and black pepper. Gently stir ensuring a bit of butter gets between most slices for flavor and moisture.
- Assemble the stacks: Carefully stack the buttered sweet potato slices into each muffin cup, filling them to the top or slightly higher. This stacking method creates beautiful, layered stacks that bake evenly.
- Bake until tender and golden: Place the muffin pan in the oven and bake uncovered for 30 to 40 minutes, until the tops are golden brown and the sweet potatoes are very tender. Oven time may vary based on slice thickness.
- Cool and serve: Remove the pan from the oven and let the stacks cool for 5 minutes in the pan. If any stacks have toppled, gently nudge them back upright with a spoon. Serve warm, garnished with extra fresh thyme if desired.
Notes
- This recipe was inspired by Southern Living’s Herbed Potato Stacks.
- Choose sweet potatoes that are fairly thin and manageable to slice so they fit well in a muffin pan. Peeling is optional.
- Adjust salt type accordingly: use half as much table salt, or increase kosher salt if using Diamond brand.
- Make-ahead tip: Prepare and bake the stacks up to 3 days in advance. Reheat in a 400°F oven on a parchment-lined sheet pan or in a muffin tin for about 15 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Gluten Free
