Garlic Butter Sweet Potato Stacks
These sweet potato stacks are buttery soft and packed with flavour!
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).
Sweet Potato Stacks FAQ
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?!
How to make Sweet Potato Stacks (Full Recipe & Video)
Garlic Butter Sweet Potato Stacks
Equipment
- Potato Peeler
- Sharp Knife & Chopping Board
- Large Mixing Bowl
- Brush
- 12 Cup Muffin Tray
- Box Grater
- Foil
Ingredients
- 1.2kg / 2.6lb Sweet Potatoes (see notes)
- 6 tbsp / 90g Unsalted Butter, melted (see notes)
- 3 large cloves of Garlic, finely grated (see notes)
- 1 tbsp very finely diced Fresh Rosemary
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 45g / 1.5oz Parmesan (see notes)
Instructions
- Preheat the oven to 180C/350F.
- Peel the potatoes and slice off both ends. If the potatoes are wider than the width of the muffin tray cups, use the peeler to shave them into cylinders of the same size. Thinly slice into rounds (approx 3mm/1/8″).
- Brush the inside of the muffin tray with melted butter, then combine the remaining butter in a large mixing bowl with the rosemary, garlic, salt and pepper. Toss in the potato slices until well coated, then place one slice in each cup in the tray.
- Toss the remaining slices with parmesan until well coated, then stack piles of the slices into each cup in the tray. Use a brush to collect any remaining butter/parmesan in the bowl and brush it over the stacks (if the leftover parmesan is a little clumpy/dry just loosen it up with a dash of oil). Cover with foil and bake in the oven for 35 minutes.
- Remove the foil, increase the oven temp to 200C/400F and bake for a further 15 minutes, or until lightly charred and soft right through the centre (check with a butter knife).
- Use a spoon to carefully scoop out the stacks and drizzle/brush with any butter in the tin. Enjoy!
Video
Notes
b) Garlic – I find 3 large cloves gives you a pretty good punch of garlic flavour, so I probably wouldn’t do more. After finely grating them I recommend finely dicing into a paste-like texture, just so it’s well distributed throughout the slices.
c) Parmesan – I typically buy the ‘dusty’ pre-packaged stuff from the fridge section (don’t use the non-fresh stuff). If you’ve just got a block of parmesan, use the most coarse side of the box grater to replicate the dusty texture. This will ensure it gets well distributed through the slices. I have made these without parmesan before and they’re still delish, but I’d consider adding another 1/4 tsp of salt to the butter to make up the loss. The garlic flavour will also be more prominent without the parmesan!
d) Butter – You can melt this in short intervals in the microwave or in a pot on the stove.
e) Calories – Per stack assuming all of the butter is consumed.
Nutrition
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