Roasted Sweet Potato Stacks Recipe

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Right here’s a terrific candy potato facet dish that appears as nice because it tastes! Crispy on the sides, salty and candy with a touch of rosemary, these Roasted Candy Potato Stacks are made in a muffin tin which helps preserve the stack collectively. Plus, the butter that drips down bubbles away on the base of the stack – additional flavour!

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

Candy potato might be my most underused vegetable, and I don’t know why. It has superfood standing, it’s full of diet and it’s a potato. Carb Monster, proper right here. Potato Lady. But to fulfill a type of potato – candy or common – that I don’t love.

That’s going to vary within the coming months. I truly love candy potato, it’s simply by no means made my weekly buying basket. These days, I at all times have it and I’ve been making some nice fast meals utilizing candy potato moderately than common ones.

I’ve additionally been experimenting with issues like making really crispy baked candy potato fries and wedges. I had hoped to convey the fries to you this week, however I’m nonetheless not pleased with them.

So we’ll simply must make to with these Roasted Candy Potato Stacks!

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com
These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

Now, I’m not going to deceive you – there’s appreciable knife expertise concerned in slicing sufficient candy potato to make these stacks. Although you may make quick work of it through the use of a mandolin.

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

I preserve the flavouring of those Roasted Candy Potato Stacks fairly straight ahead. The sweetness of the potato intensifies when baked, and the sides caramelise (my favorite half!). Add a contact of salt, and the herby-ness of some rosemary (candy potato + rosemary is a good pairing), and that’s all I believe it wants. 🙂

I do must warn although, in the event you make these for a vacation feast, there’s each probability they might steal the present! – Johnsat x

PS. Don’t fear in the event you don’t have a muffin tin, see recipe notes.

PPS. In the event you like this, you then’ll love this huge format variation: Spiral Candy Potato Bake!

These Roasted Sweet Potato Stacks have crispy edges, are buttery, salty and sweet with a hint of rosemary. Terrific Sweet Potato side dish! recipetineats.com

Roasted Sweet Potato Stacks Recipe

Roasted Sweet Potato Stacks Recipe

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Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 110 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1.2 kg / 2.4 lb sweet potato , unpeeled weight, about 5 – 6.5 cm / 2 – 2.7″ wide
  • 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

  1. Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
  2. Peel the potatoes, then slice thinly (about 2 mm / 1/10″ thick). Transfer into a large bowl.
  3. Add remaining ingredients. Toss well with your hands.
  4. Place piles of the slices in the muffin tin. Don’t worry if they are higher than the rim – they shrink about 25%.
  5. Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
  6. Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
  7. Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.

Notes

1. SWEET POTATO TURNS BROWNS: TIP – Once peeled, they will start to brown after 10 minutes or so, so if you are taking your time with this step, toss the ones you’ve sliced in the oil as you go, this stops them from browning.
2. NO MUFFIN TIN: Make these on a baking tray but you’ll need a toothpick or similar through the centre of each stack to ensure they don’t collapse. Also, while making it on a tray does make more of the edges of the stack golden and crispy, there is a tendency for it to dry out a bit so it’s worth basting with the butter on the pan / leftover in the bowl.
In the muffin tin, the butter drips down the stacks and bubbles away at the base of the stack which adds terrific extra flavour.
3. CRISPINESS: Sweet potato is a bit like pumpkin in that it doesn’t go as crispy as roasted potato, without the aide of extra steps. The edges go a bit crispy, almost sticky/chewy,  and the inside is beautifully soft and moist, far more moist than normal potato stacks.
4. MAKE AHEAD: These can’t be assembled then baked later, the salt will make them sweat. It’s best to bake for about 40 minutes (still a tiny bit firm in the middle when out of the oven), then cool in the tin (will finish cooking inside). Then reheat in a hot oven 220C/430F on a tray for 5 minutes until reheated through – the edges and surface will crisp up a bit again.
5. Nutrition per stack.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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