These delicious and pretty nutmeg sweet potato stacks make a great side for roasted 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.
Looking for more great side dishes for chicken, turkey or beef? Check out these Roasted Tomatoes with Tarragon Cream Sauce.
What is a sweet potato stack?
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. In my version here I flavored the sweet potato with freshly grated nutmeg, fresh thyme and salt.
Special kitchen tools needed:
- You will need a mandoline slicer for this recipe 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.
What type of sweet potato should I use for this recipe?
You can use either an orange or a white sweet potato for this recipe, either one will work. (If you’re interested, 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.
How to make the stacks:
Prepare the oil:
Step 1. Heat the oven to 400 degrees F., then grab a bowl and whisk together 2 tablespoons vegetable oil, ½ teaspoon freshly grated nutmeg, ¼ teaspoon fresh thyme and ⅛ teaspoon salt. Set aside.
Prepare the sweet potato:
Step 2. Peel 1 sweet potato and cut off the ends. Slice the sweet potato very, very thinly on the mandoline.
Step 3. Lightly brush the 6 cups of your muffin pan with the oil, then 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. If the stack is soft, it is done.
Occasions 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 it ahead:
To make the stacks ahead of time, fully bake them, let them cool to room temperature, then store them 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.
Can I freeze the stacks?
Yes, the stacks freeze very well. 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.
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Nutmeg Sweet Potato Stacks
- 1 sweet potato*
- 2 tablespoons vegetable oil
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon fresh thyme, chopped
- 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.