Sweet Potato Stacks with Butter and Thyme

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Sweet Potato Stacks with Butter and Thyme

Individually-sized sweet potato stacks with butter and thyme are a beautiful and unique cool weather side dish that is baked in a muffin pan. Thinly sliced sweet potatoes are layered with butter, garlic, and thyme in this dish that can easily be made ahead and reheated to serve.

One to two stacks should be enough for each person. To adjust the servings in this recipe, click on the number next to servings.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Side Dish

Cuisine: American

Keyword: Christmas, Holiday recipe, Thanksgiving

Servings:

Calories: 100kcal

Author: Jess Smith via Inquiring Chef

Cost: $8.00

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
½ teaspoon Kosher Salt
¼ 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

This recipe was inspired by Southern Living’s Herbed Potato Stacks

Sweet Potatoes - This recipe works best if you pick out the sweet potatoes yourself with a mind for getting sweet potatoes that are fairly thin so that the slices will fit inside a muffin pan. There is no need to peel the sweet potatoes first, but you can if you’d like.

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Make-Ahead - You can make the stacks and bake them all the way through up to 3 days ahead. To reheat, place the stacks on a small parchment-lined sheet pan (or back in a muffin tin) and warm in a 400°F / 200°C oven until heated through, about 15 minutes.

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