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These delicious and pretty nutmeg sweet potato stacks make a great side for turkey and chicken dishes and are easily baked in a muffin pan. If you’re tired of sweet potato casserole, this is a great alternative for your next Thanksgiving dinner.
The other day Pinterest acquainted me with the concept of a sweet potato stack. I was immediately intrigued by the visual appeal of these arrangements and had to try making some myself.
A sweet potato stack consists of super-thin (you need a mandoline for this) sweet potato slices brushed with oil and seasonings and baked inside the cups of a muffin pan until soft in the middle and crispy on the outside. For the recipe here I flavored the sweet potato with freshly grated nutmeg, fresh thyme and some salt.
If you’re tired of the more traditional holiday sweet potato side dishes this is definitely a very pretty alternative!
How to make sweet potato stacks:
Making sweet potato stacks is surprisingly simple. You peel 1 sweet potato, then slice is very, very thin on a mandoline (you can’t do this by hand, you definitely need a mandoline).
Next you grab yourself a bowl and mix together 2 tablespoons vegetable oil, 1/2 teaspoon freshly grated nutmeg, 1/4 teaspoon fresh thyme and 1/8 teaspoon salt.
Brush the cups of your muffin pan with a bit of oil, then stack the sweet potato slices into each cup and brush the flavored oil onto every second slice as you go along.
Put the muffin pan in the oven and bake the stacks until the edges start to brown. You can test whether or not the stacks are done by pushing a paring knife straight through. If the stack is soft, it is done.
In case you are tempted to make this recipe with an actual potato (as opposed to a sweet potato), I’ll have to disappoint you, an actual potato will not work here because it has too much moisture. Only sweet potatoes are dry enough to bake up nice and crispy.
Looking for more side dishes that go well with poultry? Check out this Farro with Mushrooms and Marjoram:
Nutmeg Sweet Potato Stacks
- 1 sweet potato
- 2 tablespoons vegetable oil
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon fresh thyme, chopped
- 1/8 teaspoon salt
- Heat the oven to 400 degrees F.
- Peel the sweet potato and slice into very thin discs using a mandoline.
- In a bowl, mix oil, nutmeg, thyme and salt.
- Brush the cups of a muffin pan with oil.
- Stack the potato slices on top of one another into the muffin pan, lightly brushing every second slice with the oil mix.
- Bake the stacks until lightly browned on the edges, 25 to 30 minutes.
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