These delicious and pretty sweet potato stacks with nutmeg and thyme make a great side for roasted turkey and chicken dishes. They are easily baked in a regular muffin pan and can be made ahead of time. If you’re tired of sweet potato casserole, this is a great alternative for your next Thanksgiving dinner!
For more delicious fall sweet potato flavors, also check out this sweet potato Andouille bisque!
- What is a sweet potato stack?
- Ingredients needed to make sweet potato stacks:
- What type of sweet potato is best to use?
- Special kitchen tools needed to make sweet potato stacks:
- How to make sweet potato stacks:
- How to serve the stacks:
- Make ahead instructions:
- Freezing instructions:
- More delicious Thanksgiving side dishes:
- Full Printable Recipe
What is a sweet potato stack?
A sweet potato stack is a baked stack of super-thin sweet potato slices. The raw sweet potato slices are brushed with oil and seasonings and then baked inside the cups of a muffin pan. A fully baked sweet potato stack is soft in the middle and crispy on the outside.
Ingredients needed to make sweet potato stacks:
You need a sweet potato, oil and seasonings to make sweet potato stacks.
What type of sweet potato is best to use?
You can use either a white or an orange sweet potato to make sweet potato stacks. (Here is a deeper look at the different sweet potato varieties you are likely to find at the grocery store.)
Please note that you cannot use a regular potato (as opposed to a sweet potato) for this recipe. A regular potato has too much moisture to bake up nice and crispy.
Special kitchen tools needed to make sweet potato stacks:
- You will need a mandoline slicer and you want to set the thickness dial as thin as you can.
- You need a brush to dab the oil mix onto the slices as you stack them.
- You need a muffin pan to build and bake the stacks in.
How to make sweet potato stacks:
See full ingredients & instructions in the recipe card below!
Prepare the oil:
Step 1. Heat the oven to 400 degrees F., then whisk together oil, nutmeg, thyme and salt. Set aside.
Prepare the sweet potato:
Step 2. Peel the sweet potato and cut off the ends. Slice very, very thinly on a mandoline.
Step 3. Lightly brush the 6 cups of your muffin pan with the oil. Stack the sweet potato slices into each cup and very lightly brush every second slice with the flavored oil as you go along. Brush oil on the top slice of each stack.
Bake the stacks:
Step 4. Transfer the muffin pan to the oven and bake the stacks until the edges start to brown (25 to 30 minutes). You can test whether or not the stacks are done by pushing a paring knife straight through the center of a stack. If the stack is soft, it is done.
How to serve the stacks:
These stacks are a fantastic side dish for steaks or for roasted chicken or turkey. They also make a perfect side for a traditional Thanksgiving dinner.
Make ahead instructions:
To make the stacks ahead, fully bake them, then let them cool to room temperature. Store the cooled stacks in an airtight container in the fridge for up to 1 day. To reheat, set them on a baking sheet and heat them in a 400-degree oven for 5 to 10 minutes.
Transfer the baked and cooled stacks into a freezer bag and freeze. Thaw them on the kitchen counter for about 1 ½ hours, then reheat in the oven at 400 degrees F.
More delicious Thanksgiving side dishes:
- Roasted Maple-Glazed Turnips with Bacon and Tarragon50 minutes
- Apple Cider Green Beans25 minutes
- Rosemary Roasted Butternut Squash with Brown Sugar Pecans40 minutes
- Roasted Lemon Basil Potatoes30 minutes
See all side dish recipes →
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Full Printable Recipe
Sweet Potato Stacks with Nutmeg and Thyme
- measuring spoons
- nutmeg grater
- vegetable peeler
- knife and cutting board
- mixing bowl
- pastry brush
- muffin pan
- paring knife
- 1 sweet potato*
- 2 tablespoons vegetable oil
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon roughly chopped fresh thyme leaves
- ⅛ teaspoon salt
- Heat the oven to 400 degrees F.
- Peel the sweet potato, cut off the ends, and slice very thin using a mandoline.
- In a bowl, mix oil, nutmeg, thyme and salt.
- Lightly brush the 6 cups of a muffin pan with the oil.
- Stack the potato slices on top of one another into the muffin pan cups, lightly brushing every second slice with the oil mix. Brush the top slice of each stack with the oil.
- Bake the stacks until lightly browned on the edges, 25 to 30 minutes. Test whether or not the stacks are done by pushing a paring knife straight through one of them. If the stack is soft, it is done.
Nutrition Information (Estimated):
Nutrition values provided on this website are generated from a nutrition database and are estimates only. The accuracy of the nutrition information for any recipe on this website is not guaranteed. Nutrition values can vary quite a lot depending on which brands are used.