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Indulge your taste buds with the savory and sweet flavors of my delectable Garlic Butter Sweet Potato Stacks recipe. Toss layers of thinly sliced sweet potatoes with a luscious garlic-infused butter, filling your home with an aromatic dream while they bake! Make this recipe and impress your guests at your next gathering.
Once in a while, the kitchen demands a little bit more attention to details when making a dish. Other sides like my Cottage Cheese Mashed Potatoes, my Cheesy Cabbage Steak, or my Buttered Garlic Rice, require less minutia, but still pack a punch of flavor! Pair these Sweet Potato Stacks with the bright flavors of my Fennel Pear Salad.
Ingredients
Choosing longer, thinner sweet potatoes if you can, makes preparing this dish easier. The goal is to have the slices be able stack and fit inside of a muffin mold.
- Sweet Potatoes
- Butter
- Garlic
- Parmesan Cheese
- Rosemary
- Flaky Salt
See recipe card for quantities.
How to make Sweet Potato Stacks
The trick to making the super crispy edges, is having very thin slices of sweet potato. This can easily be achieved by using a tool called a Mandolin Slicer (affiliate link). Make sure to follow the instructions for your type of mandolin to avoid any injuries. You can slice your yams very thinly with a sharp knife, but it can be very difficult to cut, and can be a labor of love.
Start by peeling your sweet potatoes. Cut the tip off of one side reserving the offcuts.
Use a mandolin with a setting of 1/16 inch to slice the peeled yams. The thinner the slice, the crispier the edges will be.
In order for the stacks to fit nicely into the muffin tin, you can use a 2" round cookie cutter to make the slices uniform.
Place the sweet potato slices into a large bowl with the melted butter.
Add to the bowl, the rosemary, crushed garlic and parmesan cheese. Toss the slices until they are evenly covered in the garlic butter mixture. I find that using my hands works best.
Divide the slices by forming 12 even stacks inside of a muffin mold. Cover with foil and bake in your preheated oven. Remove the foil half way through.
Take the stacks out of the oven, and right away, loosen then with a knife. Remove them from the pan and flip them over. The bottom of the stack will have been crisping up in the butter, so you want to have that beautiful crisp on top. Since the sweet potato cooks more like squash, the result is a crispy exterior with a buttery interior.
Storage
Store any leftover Garlic Butter Sweet Potato Stacks in an airtight container. Keep in the refrigerator for 2-3 days.
Recipe
Garlic Butter Sweet Potato Stacks
Equipment
- 1 Mandolin Slicer
- 1 Muffin tin with 12 cavities
Ingredients
- 4 medium Sweet Potatoes peeled
- ? cup Butter melted
- 4 cloves Garlic crushed
- ¼ cup Parmesan Cheese
- ½ tablespoon Dried Rosemary
- 1 teaspoon Salt
Instructions
- Preheat the oven to 400F and have a 12-cavity muffin tin at the ready. If you do not have a muffin tin, see notes for an alternative way of cooking the stacks.
- Peel the yams and cut off one of the tips on each so that it exposes a 2-inch slice to start.
- Carefully use a mandolin slicer or a sharp knife, to cut very thing slices. Set the setting on the mandolin to 1/16" if possible. The thinner the slices, the crispier the edges will become.
- If the slices are too wide for the muffin tin, you can either, cook them with the alternative pan method, or use a 2" round cookie cutter to create uniform slices.
- Place the melted butter in a large bowl. Add the crushed garlic, parmesan, rosemary, and salt to the butter.
- Add the prepared sweet potato slices to the butter mixture and toss them, coating each piece. Using your fingers to separate and toss each thin slice works very well here.
- Create 12 even stacks of the coated slices and place them in the muffin tin. The stack might be higher than the muffin tin, but they will shrink while baking.
- Cover the muffin tin with foil and place the stacks in the preheated oven. Cook for 30 minutes. Remove the foil and cook for another 25 minutes.
- Take the roasted sweet potato stacks out of the oven. Right away, loosen up the stack and remove them from the tin, flipping them over. Serve them hot.
