Sweet Potato Stacks
Published Nov 08, 2023•Updated Jul 04, 2025
This post may contain affiliate links. Please read our disclosure policy.
Sweet Potato Stacks require just a few ingredients and a muffin tin. These are a fun and festive way to serve sweet potatoes any night of the week or at your Thanksgiving or Christmas celebration. They can easily be made ahead, earning them many fans since I first shared this recipe back in 2020!
DWE says: ⭐⭐⭐⭐⭐ “I just made your sweet potato stacks and they came out great and were delicious! I added rosemary because there was very little thyme left in my garden and also mixed in some Parmesan cheese. I will be definitely be making these again. Thanks for the great recipe!”
Once the air turns crisp and cool, it’s time to bake sweet potatoes! But don’t just roast them. plain. Sweet potato stacks with butter and thyme are next-level roasted potatoes. Bonus that if you’re looking for something to serve at Thanksgiving or Christmas, on a holiday plate that can, let’s face it, feel like it’s full of similarly textures, sweet potato stacks offer a crisp-tender counterpoint.
This holiday side dish is a little crispy on the outside, and soft and buttery inside. You will absolutely love the layers of butter, garlic, and thyme within each stack. Serve them with make-ahead mashed potatoes, roasted turkey (brined or unbrined), and fresh green bean casserole.
Or, honestly…just make these stacks for dinner this week. They don’t need a special occasion.
Pin this now to save it for later
Pin It Now
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.
FAQs
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.
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.
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.
More Easy Holiday Side Dishes
Pin this now to save it for later
Pin It Now
Sweet Potato Stacks
Equipment
- Muffin Tin
- Mandolin or Sharp Knife
- Mixing Bowls
Ingredients
- 2 pounds sweet potatoes (see note)
- 4 Tablespoons unsalted butter
- 2 cloves garlic, grated
- 1 Tablespoon fresh thyme leaves, plus a few more for sprinkling over top
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F / 200°C.
- Spray a 12-space regular-sized muffin pan with nonstick cooking spray or brush it with cooking oil. Set aside.
- Melt butter in the microwave or on the stovetop. Whisk in grated garlic. Set aside to cool slightly.
- Use a mandolin or very sharp knife to thinly slice the sweet potatoes. You can peel them first if you like, though it's not necessary. Aim for slices that are 1/16-inch thickness.
- Place sweet potato slices in a large mixing bowl and pour butter over top. Add thyme leaves, salt, and black pepper.
- Gently stir everything together, making sure that a small amount of butter gets between most of the slices.
- Stack the sweet potato slices up in the prepared muffin tin, filling each section all the way up to the top or slightly higher.
- Bake, uncovered, until sweet potatoes are golden brown on top and very tender, 30 to 40 minutes (this will vary depending on the thickness of the sweet potato slices).
- Remove the muffin pan from the oven. If any of the sweet potato stacks have tipped over, use a spoon to gently nudge them back into place. Allow stacks to cool in the pan for 5 minutes before removing.
- Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze these ?
And then just defrost and reheat?
Yes – absolutely! Make sure that you fully defrost them in the fridge and then follow the instructions in the post to reheat them.
I just made your sweet potato stacks and they came out great and were delicious! I added rosemary because there was very little thyme left in my garden and also mixed in some Parmesan cheese. I will be definitely be making these again. Thanks for the great recipe!
Delicious additions!! Thank you so much for your comment!
For make ahead, would I be able to bake these in cupcake papers? Then, reheating may be easier?
I haven’t tried it, but it’s such a great idea! I think it should work fine as long as the cupcake papers are approved to bake at a temp of 400 degrees (which I think most are)!