Nutmeg Sweet Potato Stacks

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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.

Two sweet potato stacks on a black plate garnished with fresh sprigs of thyme.

This post was originally published on Nov. 21, 2014.

Looking for more great side dishes for chicken, turkey or beef? Check out these Roasted Tomatoes with Tarragon Cream Sauce.

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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. For the recipe here I flavored the sweet potato with freshly grated nutmeg, fresh thyme and salt.

Ingredients needed:

All ingredients needed to make nutmeg thyme sweet potato stacks.

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.

Kitchen tools needed:

  • knife
  • vegetable peeler (if you don’t have one, you can use a knife)
  • mandoline
  • bowl
  • measuring spoons
  • brush
  • muffin pan

How to make sweet potato stacks:

Making sweet potato stacks is surprisingly simple. Start by peeling 1 sweet potato. Slice the sweet potato very, very thinly on the mandoline. The slices should be so thin that you can see through them.

Grab 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.

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.

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.

How to serve sweet potato stacks:

Serve the stacks as a side for any turkey, chicken or steak dish.

Made this recipe? It would be awesome if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Thanks!

Two sweet potato stacks on a black plate garnished with fresh sprigs of thyme.
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5 from 1 vote

Nutmeg Sweet Potato Stacks

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.
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Course: Side Dish
Cuisine: American
Keyword: sweet potato side dish, sweet potato stacks, thanksgiving side dish
Servings: 2
Calories (estimated): 180kcal

Ingredients:

  • 1 sweet potato (either an orange or a white sweet potato, either one will work)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fresh thyme, chopped
  • 1/8 teaspoon salt

Instructions:

  • Heat the oven to 400 degrees F.
  • Peel the sweet potato 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.
  • Bake the stacks until lightly browned on the edges, 25 to 30 minutes.

Notes:

*The slices should be so thin that you can see through them.

11 comments

  1. Lizzie says:

    Well, I didn’t bookmark this yesterday because I didn’t have a mandoline. But I kept thinking about it and went out and bought a mandoline. So there! I don’t like big plates of food, so these will be just perfect at our very pretty table come Thursday. Thanks for the inspiration.

    • Nicole B. says:

      Hi Lizzie, oh wow, I hope you will like them! I think you will, they taste great and really look nice. Plus, the mandoline will come in handy for other stuff too. Speaking of, I’ll put developing more mandoline recipes on my list of things to do! :)

  2. Cheryl says:

    These are simply too elegant! Simple, too – perfection. I’ve never myself made a potato stack, but what an excellent way to use up alllll the sweet potatoes we hoard in the fall and winter!

    • Nicole B. says:

      Exactly! We always have piles of sweet potatoes sitting around in the pantry during the winter months too (and usually most of them just go bad and end up on the compost).

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