Garlic Butter Sweet Potato Stacks: A Delicious Side Dish with a Touch of Elegance
These Garlic Butter Sweet Potato Stacks are a perfect blend of crispy edges, tender centers, and rich flavors that make them a delightful side dish for any meal. The combination of garlic, rosemary, and Parmesan cheese elevates simple sweet potatoes into something truly special. Not only are they delicious, but their beautiful stacked presentation makes them an impressive dish to serve to guests.
Why You’ll Love This Recipe
These sweet potato stacks are a visually stunning and incredibly flavorful side dish that’s surprisingly easy to prepare. The buttery, garlicky flavor with a hint of rosemary is irresistible, while the Parmesan cheese adds a lovely salty, savory finish. By baking them in muffin tins, you get neat stacks with perfectly crispy edges, soft centers, and a balanced blend of textures and flavors in every bite.
Garlic Butter Sweet Potato Stacks Recipe
Ingredients:
- 1.2kg / 2.6lb sweet potatoes, peeled and thinly sliced into rounds (about 3mm / 1/8″)
- 6 tbsp / 90g unsalted butter, melted
- 3 large cloves garlic, finely grated
- 1 tbsp fresh rosemary, finely diced
- 1 tsp salt
- 1/2 tsp black pepper
- 45g / 1.5oz Parmesan cheese, finely grated
Directions:
- Preheat the Oven
Preheat your oven to 180°C/350°F. - Prepare the Sweet Potatoes
Peel the sweet potatoes and slice off both ends. If the sweet potatoes are wider than the muffin tray cups, shave them down using a peeler to fit the muffin cups. Thinly slice them into rounds about 3mm (1/8 inch) thick. - Butter the Muffin Tray
Brush the inside of each muffin tray cup with melted butter to ensure easy removal and added flavor. - Season the Sweet Potatoes
In a large mixing bowl, combine the remaining melted butter with the grated garlic, finely diced rosemary, salt, and black pepper. Toss the sweet potato slices in the butter mixture until they are evenly coated. - Create Sweet Potato Stacks
Place one sweet potato slice into each muffin cup to create the base of the stack. Toss the remaining slices in the Parmesan cheese until they are well coated. Continue stacking the sweet potato slices in each muffin cup, forming neat towers. - Bake the Sweet Potato Stacks
Use a brush to gather any remaining butter or Parmesan mixture from the bowl and brush it over the tops of the sweet potato stacks. If the Parmesan mixture has clumped, you can loosen it with a bit of oil. Cover the muffin tray with foil and bake in the preheated oven for 35 minutes. - Crisp and Finish
After 35 minutes, remove the foil and increase the oven temperature to 200°C/400°F. Bake the stacks for an additional 15 minutes until the tops are lightly charred and the centers are soft (you can test with a butter knife to check doneness). - Serve and Enjoy
Carefully remove the sweet potato stacks from the muffin tray using a spoon. Drizzle or brush them with any remaining butter from the muffin tin for added flavor. Serve warm and enjoy!
Recipe Notes:
- Slicing Sweet Potatoes: For even cooking, aim for consistent thin slices. Using a mandoline slicer makes this process quick and precise.
- Herb Variations: You can experiment with other herbs like thyme or sage for a different flavor profile.
- Parmesan Tip: Grate your Parmesan finely so it melts evenly, providing a nice, cheesy crust on the stacks.
Nutritional Information:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Calories: 220 per serving
- Servings: 12 stacks
These Garlic Butter Sweet Potato Stacks are an easy yet elegant side dish that pairs wonderfully with a wide variety of mains, from roast chicken to grilled fish. Their balance of savory Parmesan and fragrant rosemary makes them a crowd-pleaser, whether you’re serving them for a holiday feast or a cozy weeknight dinner.
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Garlic Butter Sweet Potato Stacks
- Total Time: 1 hour 5 minutes
- Yield: 12 1x
Description
These Garlic Butter Sweet Potato Stacks are the perfect combination of crispy, savory, and buttery goodness. Each stack is roasted to golden perfection, with tender sweet potato slices layered with a mixture of garlic, rosemary, and Parmesan. The edges crisp up beautifully in the oven while the centers remain soft and flavorful, making them an irresistible side dish or appetizer for any autumn gathering.
Ingredients
1.2kg / 2.6lb sweet potatoes, peeled and thinly sliced into rounds (about 3mm / 1/8″)
6 tbsp / 90g unsalted butter, melted
3 large cloves garlic, finely grated
1 tbsp fresh rosemary, finely diced
1 tsp salt
1/2 tsp black pepper
45g / 1.5oz Parmesan cheese, finely grated
Instructions
Preheat your oven to 180°C/350°F.
Peel the sweet potatoes and slice off both ends. If the potatoes are wider than the muffin tray cups, shave them down to the size of the muffin cups using a peeler. Thinly slice into rounds about 3mm (1/8 inch) thick.
Brush the inside of the muffin tray cups with melted butter. In a large mixing bowl, combine the remaining melted butter with the grated garlic, rosemary, salt, and black pepper. Toss the sweet potato slices in the butter mixture until well coated.
Place one sweet potato slice into each muffin cup. Toss the remaining slices in Parmesan cheese until well coated, then stack the slices in each muffin cup, creating small towers.
Use a brush to collect any remaining butter or Parmesan mixture from the bowl and brush it over the sweet potato stacks. If the Parmesan mixture is too clumpy, loosen it with a little oil.
Cover the muffin tray with foil and bake in the oven for 35 minutes.
After 35 minutes, remove the foil and increase the oven temperature to 200°C/400°F. Bake for another 15 minutes until the stacks are lightly charred and soft in the center (test with a butter knife).
Use a spoon to carefully remove the sweet potato stacks from the muffin tray, and drizzle or brush them with any remaining butter from the tin. Serve and enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 220