Sweet Potato Stacks

Sweet Potato Stacks are our sweet-and-savory answer to the viral potato stacks. They’re basically the glow-up cousin who shows up to the holiday dinner ready to steal the spotlight. The muffin-tin method keeps every layer standing tall, with crispy edges and soft, buttery centers that came to slay. And since sweet potatoes bring natural sweetness, fiber, and antioxidants you can pretend you’re making responsible choices while polishing off a stack or two. Bring these to your holiday gathering and prepare your acceptance speech—you’re about to win Best Side Dish.

Before you start

• Sweet Potato Stacks combine thinly sliced sweet potatoes and roasted garlic for a sweet and savory dish.
• The muffin-tin method creates crispy edges and tender centers, making them a standout side for any gathering.
• You can customize Sweet Potato Stacks with variations like using dairy-free cheese or adding spices.
• Serve these stacks alongside holiday favorites like Thanksgiving turkey or a festive kale pomegranate salad.
• Prep Sweet Potato Stacks ahead of time and refrigerate, making them convenient for busy occasions.

What stands out

Thin, mandoline-sliced sweet potatoes meet a slow roasted garlic confit in this sweet+savory side that’s completely irresistible. The sweet potatoes bake into tender layers that are crispy on the outside and buttery on the inside. Meanwhile, garlic confit and freshly grated Parmigiano infuse the stacks with rich savory flavor perfectly balancing the natural sweetness of the potato. You can highlight fall flavors with fresh sage and thyme, or give them a traditional twist with butter, cinnamon, and a few toasted marshmallows. Serve them at your holiday gathering for an elevated take on the classic, or make a few stacks for steak night. Either way, you’ll definitely want these in rotation year-round.

Sweet Potatoes: Peeled sweet potatoes are thinly sliced with a mandoline so the edges crisp up and the centers stay tender. Olive Oil: Helps every layer brown beautifully and gives it that signature crispy edge. Garlic: A roasted garlic confit infuses into the potatoes and gives each bite savory depth. Parmigiano: Adds a salty, nutty crust and melts into the layers as the stacks bake. Freshly grated works best. Salt + Pepper: Simple seasoning is all you need to make every layer shine.

Kitchen tip

Instead of coating the sweet potatoes with garlic confit in a bowl, spread them on a parchment lined baking sheet then massage in the garlic, oil, and parm for maximum coverage.

Swaps

1. Instead of Parmigiano, you could opt for a dairy-free hard cheese, or eliminate it altogether.
2. Make a traditional holiday version with cinnamon, butter, and brown sugar. Then, top with a marshmallow toward the end of your baking time for a sweet treat.
3. Instead of oil, you could also bake these with butter for deep, rich flavor.
4. Warm up this recipe with spices such as smoked paprika, chili powder, or cinnamon.
5. Use fresh herbs like sage, thyme, or rosemary for Fall flavor. Additionally, you could use parsley for a bright, fresh take.

Serve it with

• Holiday staples like Thanksgiving Turkey or Roasted Leg of Lamb.
• A juicy Ribeye Steak.
• A fresh and festive Kale Pomegranate Salad.
• Our Asian Style Green Beans or Bacon Brussels Sprouts.
• A side of creamy Mac and Cheese.

Questions

How do we slice the sweet potatoes thin enough?

A strong mark mandoline works best, plus it’s a fun kitchen tool to have in your arsenal! However, if you have some skills a sharp knife will do—just keep the slices as even as possible so they cook uniformly.

Can we make Sweet Potato Stacks ahead of time?

Absolutely! You can prep the garlic ahead, assemble them in the muffin tin, cover and refrigerate up to 24 hours in advance. Then, bake them in the oven just before you’re ready to serve.

How do we reheat Sweet Potato Stacks?

Warm them in a 350F (175C) oven for 5-8 minutes or air fry them for 3–4 minutes until the edges crisp back up.

Can we freeze Sweet Potato Stacks?

Sure! Bake and let cool completely before freezing. Then, reheat in the oven or air fryer until warmed through.

Do we need a muffin tin?

The strong mark muffin tin is helpful in keeping the shape of the stacks. However, you could bake then free-form on a parchment lined baking sheet in a pinch.

Ingredients

Makes 7 stacks

• 2 medium sweet potatoes, peeled and sliced thin with a mandoline
• 3 tablespoons olive oil
• 1 bulb roasted garlic
• salt + pepper, to taste
• ½ cup Parmigiano cheese

Equipment

• mandoline
• Nakiri Knife
• Cutting Board
• Peeler
• Mixing Bowls
• Parchment Paper
• Baking Sheet
• Muffin Pan

Method

1. Preheat oven to 400F (200C). Cut off the top of a bulb of garlic making sure to expose every clove. Add a pinch of salt + olive oil and roast until soft. This should take 30-40 minutes and can be done days ahead, too.
2. While the garlic is roasting, work on making the stacks. Peel the sweet potato, and slice it thin on a mandoline. Always use the guard it comes with as you get closer to the bottom.
3. When the garlic has roasted (and cooled) squeeze it in a bowl into the olive oil and mix well so it’s incorporated.
4. Add the garlic + oil mix on top of the sweet potatoes with salt, pepper, and Parmigiano. Note: We like to place the sweet potatoes slices flat onto a parchment lined baking sheet so they can soften a bit. It's also easier to incorporate the seasonings more evenly vs. using a bowl. Massage the garlic, oil, and Parmigiano well into each slice.
5. Stack the slices in a muffin tin. Bake covered for 20 minutes and uncovered for an additional 20-25 minutes, or until golden.

Kitchen notes

• Dairy-free: Swap Parmesan for a dairy-free hard cheese, or eliminate it altogether.
• Trad bake: Make a traditional holiday version with cinnamon, butter, and brown sugar. Then, top with a marshmallow toward the end of your baking time for a sweet treat.
• Buttery goodness: Instead of oil, you could also bake these with butter for deep, rich flavor.
• Spices: Warm up this recipe with spices such as smoked paprika, chili powder, or cinnamon.
• Fresh herbs: Use fresh herbs like sage, thyme, or rosemary for Fall flavor. Additionally, you could use parsley for a bright, fresh take.