Garlic Butter Sweet Potato Stacks

It hasn’t been long since I posted my Cheesy Bacon Potato Stacks that ended up going bonkers across social media, so I thought I’d follow up with its sister recipe – the mighty sweet potato stack! Follow me…

Slicing Sweet Potato Stacks

Sweet potato stacks are essentially individual gratin potatoes. Not only are they cute as hell, but they’re ridiculously delicious! Plus, they’re really easy to whip up too.

What kind of sweet potato should I use?

Ideally, you’ll want to use sweet potatoes that have a similar width to the cups in a muffin tray. That way you won’t have to trim off too much as you slice the potato into disks. When you slice the potatoes just make sure you slice them very thin. You can use a mandoline if you’d prefer! Process shots: peel sweet potato (photos 1&2), slice off the ends (photo 3), thinly slice (photo 4).

Garlic Butter Sweet Potato Stacks

Beside the sweet potatoes, you really don’t need that many other ingredients:

Butter – I like to use unsalted butter to gain more control over the saltiness of the stacks. You can melt this in short intervals in the microwave or in a pot on the stove. Garlic – You’ll want to finely grate this into a paste, just so it’s evenly distributed through the slices. Rosemary – Again, make sure it’s very finely diced so it covers as many and as much of the slices as possible. Parmesan – Make sure it’s fresh and preferably the ‘dusty’ texture you can get.

Do I have to add Parmesan?

I have made these without parmesan and I was actually tossing up whether to add it to the final recipe. I did choose to in the end because it gives them a deeper savoury/salty flavour, which is great to balance the sweetness of the potatoes. Having said that if you want to make these without you sure could. The garlic flavour will be more prominent though and you’ll need to add some more salt to replace the parmesan. Process shots: mix butter, rosemary, garlic, salt and pepper (photo 1), toss in potato then add parmesan (photo 2), toss (photo 3), stack in muffin tray (photo 4), bake with foil (photo 5), bake without foil (photo 6).

Do I have to add rosemary?

The rosemary goes beautifully with all of the ingredients involved, so I highly recommend adding it. Thyme would also work nicely if you don’t like or have rosemary.

How do I stop them from sticking to the tray?

They might stick a little since the sweet potatoes will naturally caramelize as they bake, but it shouldn’t be too bad. Brushing the tray with butter and ensuring the bottom slice doesn’t have parmesan will both help.

How do I know when they’re done?

A butter knife should slice right through the stacks with ease. They’ll also be lightly charred/caramelized.

Serving Sweet Potato Stacks

Once they’re done, I like to drizzle over the leftover butter in the tray. Don’t waste this – it’s infused with garlic and rosemary and tastes divine! Plus we never like to waste butter on this site, you should know that by now 😅 They make an awesome Side Dish for just about everything! Looking for another cute and delicious sweet potato recipe? Check out my Sweet Potato Bites! Alrighty, let’s tuck into the full recipe for these garlic butter sweet potato stacks shall we?!