Sweet Potato Stacks

Sweet potato stacks are such a great fall side dish. I’ll always choose my sweet potato casserole above all other sweet potato recipes, but these are pretty darn good too! They’re visually more interesting than mashed sweet potatoes and you can even make them for breakfast, like my sweet potato hash.

It’s that time of year again when all things fall are abound. Apples, pumpkins, and sweet potatoes once again become kitchen staples. The days get shorter and cooler, the leaves changes, and everyone goes into cooking mode. If you guessed this is my favorite time of year, then you guessed right! These Sweet Potato Stacks make for an easy fall side dish. Rather than waiting an hour or two for a huge whole sweet potato to bake in the oven, try slicing the sweet potatoes super thin (we’re talking as thin as possible), coating it with your favorite oil, and baking. I love to eat sweet potatoes year round and with this stacked sweet potato recipe, I can make them any night of the week!

Slicing the sweet potatoes super thin will cut the cooking time in half. It’s magical I tell you! I prefer to use my large muffin pans. This six-well muffin pan will fit the large diameter of the gigantic sweet potato I was using. (If you have sweet potatoes with a smaller diameter, they’ll fit in the regular sized muffin tin cups.) The little stacks filled those muffin wells to the top, but once they’re baked down and cooled, they sink down to about half their original size. Rosemary is one of my favorite herbs to combine with sweet potatoes and I just so happened to have some, so I mixed some minced fresh rosemary in with the parmesan cheese and butter for the topping. Who can really have too much parmesan and butter, right? Whether you make these in advance to serve with breakfast in the morning, or you serve them alongside a wonderful pork roast, you will love how sweet and fork tender they are! Such a great make-ahead option for Thanksgiving.