When the family comes to town, whether it be for the holidays or just a visit, you like to pull out all the stops to make every single meal something special. You want them to know just how much you care, even down to the side dishes! These Roasted Sweet Potato Stacks are the perfect example of what we mean. They’re tender, sweet, tasty, and quite a lovely spectacle when they’re plated. Your dear ones will feel like they’re fine dining while they’re filled with all the love. Roasted Sweet Potato Stacks are a simple, tasty way to show them just how much they’re adored!


  • 2 1/2 pounds sweet potatoes, sliced to 1/10-inch thickness
  • 3 tablespoons unsalted butter, melted
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, finely chopped, plus more whole leaves, to taste, for garnish
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –In a large bowl, add the sweet potato slices, the melted butter, the olive oil, 2 tablespoons of the chopped rosemary, the salt, and the black pepper and toss until the slices are well-coated.

Step 3 –Stack about 7-8 of the seasoned sweet potato slices on top of each other to form a stack. Repeat until all the slices have been used. There should be about 12 stacks. Reserve the liquid from the potatoes in the bowl.

Step 4 –Place 1 of the stacks into each of the cups of a 12-cup muffin tin. It is okay for the stacks to be slightly higher than the rim of the muffin cups as they will shrink while baking.

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Step 5 –Evenly brush 1/2 teaspoon of the reserved liquids from the bowl over the potato stacks.

Step 6 –Bake the potato stacks until the edges of the top slices start to brown and the insides of the stacks are cooked through, about 45 minutes.

Step 7 –Transfer the baked sweet potato stacks to a wire rack.

Step 8 –Transfer the potato stacks to a serving plate and brush with the remaining juice from the bottom of the muffin pan wells.

Step 9 –Serve the potato stacks garnished with the extra rosemary leaves.