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

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.
Course Side Dish
Cuisine American
Keyword sweet potato side dish, sweet potato stacks, thanksgiving side dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2
Calories 180kcal
Author Nicole Branan


  • 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.


Calories: 180kcal