These Sweet Potato Stacks have all the vibes of a classic sweet potato casserole presented in irresistible mini stacks with a crumby streusel topping and lots of caramelized edges aka the best part of roasted sweet potatoes imo!
Instead of mashed, the sweet potato slices are tossed in a garlic herby brown butter sauce, stacked and roasted in cute little portions that everybody loves. The stacks are topped with a sweet-savoury streusel topping with bacon, pecans, brown sugar and maple syrup. Listen, that streusel alone is worth making even if you decide to sprinkle it over your traditional mashed sweet potatoes. I wouldn’t be mad about it!
Ever since my recipe for Crispy Potato Stacks with Garlic Herb Butter went viral (thank you!) I have had so many requests for a sweet potato version. So I pulled out that mandolin again and developed this recipe just for you. Even though we all live in fear of it, a mandolin really is the best tool for getting evenly thin slices out of 3 lbs of spuds in relatively little time. Just be careful and use the guard as soon as the sweet potato is small enough that it brings your fingers dangerously close to that sharp blade. If you don’t have a mandolin, you will need a sharp knife, excellent knife skills and the patience to cut the slices uniformly thin so they cook evenly. Let me know what you think of these Sweet Potato Stacks — are you Team Sweet Potato or Team Potato? 😜
Eat well + be well,
Sonia x
You May Also Be Interested in these other Side Dish recipes:
》crispy potato stacks with garlic herb butter
》green beans with miso butter onions
》pommes anna layered potatoes with garlic herb butter
Recipe Notes - Sweet Potato Stacks:
1. Can I make the streusel without Bacon?
To make this meatless, omit bacon and substitute 1 tablespoon of oil or 1 tablespoon of melted butter in the streusel.
2. Make Ahead
· Option 1: Prepare the recipe fully and transfer sweet potato stacks onto a baking sheet, preferably with a wire rack. Hold them at room temperature. Before serving, warm them in a 350f (175c) oven for 15 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. With sweet potatoes, it is so much yummier when the edges are browned and bit curled. Keep a close eye on them when broiling.
· Option 2: Slice sweet potatoes and toss them well in the brown butter garlic herb sauce until slices are evenly coated. Cover and refrigerate up to a day in advance. When ready, assemble slices into stacks and continue with remaining steps of the recipe.
3. Special tool - Mandolin
A mandolin (aka vegetable slicer) is the best tool for getting even, paper-thin slices out of 3 lbs of sweet potatoes in relatively little time. If you don’t have a mandolin, you will need a sharp knife and really good knife skill. Take care to cut the slices as uniformly thick as possible so they cook evenly.
Sweet Potato Stacks
Sweet Potato Stacks
Ingredients
Instructions
- Preheat oven and prep muffin tin: Preheat oven to 375f (190c). Lightly brush cups of a 12-cup muffin tin with oil. If you have a 6-cup muffin tin, you can easily make up to 18 stacks. Make number of stacks depending on the number of guests – I estimate 3 stacks per person. Pile stacks high for 12 heaped stacks, keeping in mind they will sink down as they cook.
- Make garlic brown butter sauce: Place butter in a small pot set over medium heat. Melt and brown until foaming and sizzling subside, smells nutty, and there are brown bits at the bottom of the pot when you tilt it. Make sure to swirl occasionally and keep a close eye on it to prevent burning. This step takes about 5-8 minutes total time. Stir in garlic, salt, cinnamon, nutmeg and black pepper. Transfer to a bowl to cool. Re-use pot to prepare streusel topping later – no need to wash.
- Prepare sweet potatoes: Slice potatoes with skin on or off (I prefer with skin) very thinly 1/16”. I highly recommend using a mandolin to get super thin slices of potatoes in relatively little time. Evenly-thick slices are important for even cooking. If you don’t have a mandolin, slice carefully with a sharp knife. Place sliced potatoes in a large mixing bowl and toss with cooled garlic herb brown butter.
- Assemble sweet potato stacks: In each oiled muffin cup, stack potato slices starting with smaller pieces and ending with larger pieces on top. About 1/3 and 2/3 of the way up the stack, sprinkle some grated parmesan. Divide evenly among the cups into heaped stacks. Cover muffin tin tightly with foil.
- Bake: Bake in preheated 375f (190c) oven until sweet potatoes are tender but not mushy, about 25 minutes. Check doneness with a wooden skewer – it should slide easily all the way through and back out with just a little bit of resistance. Remove foil and return to bake uncovered until tops are nicely browned, about 15 minutes.
- Meanwhile, make pecan bacon topping: Add bacon pieces to small pot over medium heat. Allow fat to render out slowly and bacon bits are crisped up. We want about 1 tablespoon of fat for the streusel. If there is more than that, drain some off. If there is too little, add a bit of neutral oil to make up 1 tablespoon. Separately in a small bowl, mix flour, sugar, maple syrup and salt. Add bacon bits along with the 1 tablespoon of fat, and the chopped pecans, to the flour mixture. Toss well with fork, making sure to maintain little clumps for a crunchy streusel.
- Flip stacks and add topping: Once sweet potato stacks are done, remove from oven and lower oven temperature to 350f (175c). Use a small spatula to flip the stacks over by gently pushing down one side enough to grab the other side with tongs to flip. Leave them in the muffin cups, now bottom-side up. Sprinkle streusel topping on top and bake 10 minutes or until streusel is lightly browned. Allow stacks to cool slightly to set, so they can be removed from the muffin tin.
- Optional final browning / To reheat for Make in Advance: They can be served straight out of the muffin tin. At this point, they are well roasted with tender middles and lightly browned exteriors. However, I really like to take the browning further with sweet potatoes to draw out the sugars for deeply caramelized edges – the best part of roasted sweet potatoes! The most convenient way is to make this recipe up to this point in advance. Transfer them onto a baking sheet, preferably on a wire rack. This is a great point to hold the Sweet Potato Stacks at room temperature for make-in-advance. To crisp up/reheat, place in a 350f (175c) oven until warm through and browned as desired, about 15 minutes. Tip: watch closely to ensure streusel doesn’t burn – loosely drape aluminum foil on top if there is a risk of burning. Enjoy!
Notes
1. Can I make the streusel without Bacon?
To make this meatless, omit bacon and substitute 1 tablespoon of oil or 1 tablespoon of melted butter in the streusel.
2. Make Ahead
· Option 1: Prepare the recipe fully and transfer sweet potato stacks onto a baking sheet, preferably with a wire rack. Hold them at room temperature. Before serving, warm them in a 350f (175c) oven for 15 minutes or until hot in the center, then broil for 5 minutes or whenever crisp on the edges. With sweet potatoes, it is so much yummier when the edges are caramelized and a bit curled. Keep a close eye on them when broiling. Loosely cover with foil if streusel is browning too quickly.
· Option 2: Slice sweet potatoes and toss them well in the brown butter garlic herb sauce until slices are evenly coated. Cover and refrigerate up to a day in advance. When ready, assemble slices into stacks and continue with remaining steps of the recipe.
3. Special tool - Mandolin
A mandolin (aka vegetable slicer) is the best tool for getting even, paper-thin slices out of 3 lbs of sweet potatoes in relatively little time. If you don’t have a mandolin, you will need a sharp knife and really good knife skill. Take care to cut the slices as uniformly thick as possible so they cook evenly.
Nutrition Facts
Calories
244Fat
13 gSat. Fat
6 gCarbs
28 gFiber
4 gNet carbs
24 gSugar
7 gProtein
4 gSodium
379 mgCholesterol
26 mgDisclaimer: nutritional information is auto-generated and may not be 100% accurate.
