Description
Crispy sweet potato stacks are an elegant yet easy side dish made by layering thinly sliced sweet potatoes seasoned with herbs and garlic, then roasting them until golden and crisp on the edges with a tender center.
Ingredients
- 3–4 medium sweet potatoes, peeled and thinly sliced
- 3 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 1 tsp fresh thyme or rosemary (or 1/2 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C) and grease a muffin tin.
- In a large bowl, toss the sweet potato slices with olive oil or melted butter, minced garlic, herbs, salt, and pepper until evenly coated.
- Stack the slices tightly into each muffin cup, forming small towers.
- Sprinkle grated Parmesan between layers or on top if using.
- Bake for 40–45 minutes, until edges are crisp and centers are tender.
- Let cool slightly, then gently lift out the stacks with a spoon or knife.
Notes
- Use a mandoline slicer for evenly thin slices.
- Add smoked paprika or cayenne for a spicy version.
- For a sweet variation, use maple syrup and cinnamon instead of herbs and garlic.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best results.
- Use silicone muffin liners or grease well to prevent sticking.
Nutrition
- Serving Size: 2–3 stacks
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
