Sweet Potato Stacks Recipe
Serves 1220 mins prep35 mins cook
Sweet potato stacks with crispy edges and tender centers, baked to perfection with butter and thyme—a showstopping side dish perfect for any time of the year, but especially for Thanksgiving or Christmas dinners when you want to impress.
0 servings
What you need
Instructions
0 Preheat the oven to 400 degrees F/204 degrees C. Brush each muffin cup of a 12-cup muffin tin using 1 tablespoon of butter (for the whole muffin tin). Set it aside. 1 Using a mandolin slicer or a sharp chef’s knife, slice the potatoes as thinly (and evenly) as possible. Transfer the sliced potatoes to a large mixing bowl. 2 In the bowl, add the melted butter, chopped thyme, garlic powder, kosher salt, and pepper. If using, add the maple syrup, and ground cinnamon. 3 Using tongs or clean hands, toss to ensure that all of the potato slices are evenly coated with the rest of the ingredients in the bowl. 4 Layer the sweet potatoes in each muffin cup until they reach approximately ¼ inches above the rim. We used 30 ⅛ -inch slices of sweet potatoes. 5 Bake sweet potato stacks for 30-35 minutes until tender and golden brown. 6 Remove from the oven, let cool in the pan for 10 minutes. Using a butter knife or an offset spatula, carefully remove them from the muffin tray and transfer them onto a serving platter. 7 Garnish with chopped thyme and serve while still warm.View original recipe