Roasted Sweet Potato Stacks

Name: Roasted Sweet Potato Stacks
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1.2 kg (2⅜ lb) sweet potatoes, unpeeled weight; about 5–6.5 cm / 2–2.7 in wide; 50 g (3 tbsp) unsalted butter, melted; 1½ tbsp olive oil; 2 tbsp fresh rosemary, finely chopped; or use 1 tbsp dried rosemary or other herbs of choice; 1¼ tsp salt; ½ tsp black pepper

Golden roasted sweet potato stacks topped with rosemary on a white plate. — Roasted sweet potato stacks with browned edges and rosemary.

Sweet potato slices are stacked in a muffin tin and roasted with butter, olive oil, rosemary, salt, and pepper until tender with browned edges.

By Cookin' KitchenOctober 26, 2026

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Total: 1 hour
Makes: 12 stacks

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Makes: 12 stacks

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Recipe

Roasted Sweet Potato Stacks

Sweet potato slices are stacked in a muffin tin and roasted with butter, olive oil, rosemary, salt, and pepper until tender with browned edges.

Cookin' · https://cookin.club/recipes/roasted-sweet-potato-stacks

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Makes: 12 stacks

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Ingredients

12 stacks

For 12 stacks

1.2 kg (2⅜ lb) sweet potatoes, unpeeled weight; about 5–6.5 cm / 2–2.7 in wide
50 g (3 tbsp) unsalted butter, melted
1½ tbsp olive oil
2 tbsp fresh rosemary, finely chopped; or use 1 tbsp dried rosemary or other herbs of choice
1¼ tsp salt
½ tsp black pepper

Equipment

Oven
Large bowl
Muffin tin
Skewer or knife
Fork
Knife

Instructions

Step 1: Preheat the oven to 375°F / 190°C for a conventional oven, or 350°F / 180°C for a fan or convection oven.
Step 2: Peel the sweet potatoes and slice them thinly, about 2 mm / 1/10 inch thick. Transfer the slices to a large bowl.
Step 3: Add the remaining ingredients and toss well with your hands.
Step 4: Arrange piles of slices in the muffin tin. The stacks can rise above the rim; they shrink by about 25%.
Step 5: Top each stack with about 1/2 teaspoon of the butter mixture left in the bowl.
Step 6: Bake for 45 minutes, or until the edges of the top slices begin to brown and the inside is cooked. Check with a skewer or knife.
Step 7: Use a fork and knife to remove the stacks from the muffin tin. If you like, brush the tops with butter left in the tin. Serve as soon as possible.

Notes

Without a muffin tin, arrange the stacks on a baking tray and secure each with a toothpick through the center. They may dry out a little; baste with butter from the pan or leftover in the bowl.
To make ahead, bake for about 40 minutes, while the centers are still slightly firm. Cool the stacks in the tin, then reheat on a tray in a 220°C / 430°F oven for 5 minutes, until heated through. The edges and surface will crisp up again. Do not assemble the stacks ahead and bake later; the salt will make them sweat.

Nutrition per stack

Calories: 110 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

These roasted sweet potato stacks pair the potato’s natural sweetness with butter, salt, and a hint of rosemary. The muffin tin holds each stack together as it bakes.

Several roasted sweet potato stacks arranged on a white plate. — A plate of golden sweet potato stacks with rosemary.

The slices do not need to be perfectly thin or uniform. Sweet potato stays moist inside, while the edges brown and become a little crisp.

Roasted Sweet Potato Stacks