Sweet Potato Stacks with Butter and Thyme

Sweet Potato Stacks with Butter and Thyme require just a few ingredients and a muffin tin. The individual stacks make serving this holiday side dish a breeze at your Thanksgiving or Christmas celebration.

There’s no denying it, once the air turns crisp and cool, it’s time to bake sweet potatoes! And there’s always a place for them on the holiday table. Twice Baked Sweet Potatoes have a magic all their own, but when I want a bit savory simplicity, I make Sweet Potato Stacks with Butter and Thyme. On a holiday plate that can, let’s face it, feel like it’s full of similarly soft textures, sweet potato stacks offer a crisp-tender counterpoint. 

Thinly slicing the sweet potatoes and baking them in a muffin tin guarantees they hold their pretty shape and means every bite of this elegant holiday side dish is just a little crispy on the outside, while soft and buttery inside. Your guests will love all the layers of butter, garlic, and thyme within each stack.

You can’t go wrong with these sweet potato stacks at your next holiday meal.

CAN I SUBSTITUTE YAMS FOR SWEET POTATOES?  

While the words ‘yam’ and ‘sweet potato’ are often used interchangeably, they’re actually completely different root vegetables. When cooked, sweet potatoes have a creamier inside than yams, which are starchier, and have thicker skins. 

For this recipe, it’s best to stick with sweet potatoes.

HOW TO REHEAT SWEET POTATO STACKS

If you have leftover Sweet Potato Stacks, they will keep in an airtight container for 3-4 days in the fridge. To reheat, place the stacks back in the muffin tin, or use a parchment lined baking sheet, and bake for 15 minutes at 400°F / 200°C. Because the sweet potato stacks have already been cooked, they should maintain their shape on the baking sheet.

HOW TO SERVE SWEET POTATO STACKS

The holidays are a great time to serve Sweet Potato Stacks. The neatly stacked, individual sized portions are a charming addition to any special occasion meal. Sweet potatoes naturally go great with just about every meat protein, so you can’t go wrong serving them alongside your centerpiece holiday dishes like roasted turkey or baked ham.  

INGREDIENTS

• Sweet Potato – Sweet potatoes are one of the most versatile vegetables out there. They can be made into desserts (hello, Sweet Potato Pie!), or turned into savory side dishes. For this recipe, choose narrow sweet potatoes that have a diameter that will fit inside the spaces of a muffin tin.
• Thyme – Thyme’s earthy flavor enhances the savory qualities in sweet potatoes. 
• Butter – Using unsalted butter makes it easier to control the seasoning of your potatoes. You could use salted butter in a pinch, but you may not need to add additional salt later.  
• Garlic – Grate the garlic for this recipe which creates smaller pieces than chopping and ensures you’ll have some in every bite.

POSSIBLE VARIATIONS

• Try different potatoes – My recipe for sweet potato stacks was inspired by this Herbed Potato Stacks Recipe. With a few variations, and a switch to Russet Potatoes, you’ve got another elegant holiday side dish option.
• Top with cheese – Experiment with cheesy baked sweet potato stacks by adding Gruyere cheese in the middle, or sprinkle Parmesan on top. 
• Add different herbs and spices – Try adding rosemary, oregano, or tarragon for additional aromatics. For a little spice, add red pepper flakes.

More Sweet Potato Recipes

• Sweet Potato and Chicken Sausage Hash
• Twice Baked Sweet Potatoes
• Skillet Chicken Pasta with Sweet Potato and Crispy Sage
• Sweet Potato Soup with Miso
• Sweet Potato Tacos with Avocado Crema and Goat Cheese
• Slow Cooker Turkey, Quinoa, and Sweet Potato Chili

FAVORITE TOOLS

• Nonstick Muffin Tin
• Mandolin or Sharp Knife
• Anchor 3-Piece Glass Mixing Bowls

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