Name: Garlic Butter Sweet Potato Stacks
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2–3 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick); 1/4 cup unsalted butter, melted; 2 cloves garlic, minced; 1 tsp fresh thyme or rosemary (optional); Salt and black pepper to taste; 1 tbsp olive oil (optional, for extra crispness); 2 tbsp grated Parmesan cheese (optional, for topping)

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Garlic Butter Sweet Potato Stacks are my go-to side dish when I want something elegant, comforting, and just a little different from the usual roasted veggies. These thinly sliced rounds of sweet potato are stacked, brushed with rich garlic butter, and baked until tender in the center with crispy edges on the outside. They look impressive on the plate but are surprisingly simple to make.

Garlic Butter Sweet Potato Stacks

Why You’ll Love This Recipe

I love how these stacks combine flavor, texture, and presentation all in one. The garlic butter seeps between each layer, infusing the sweet potatoes with savory depth, while the oven does all the work creating golden, crisp edges. They’re great for holidays, dinner parties, or even just to elevate a weeknight meal. Plus, they’re versatile—I can add herbs, cheese, or spices to suit whatever I’m serving.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and thinly sliced
Unsalted butter, melted
Garlic, minced
Fresh thyme or rosemary (optional)
Salt and black pepper
Olive oil (optional, for extra crispness)
Grated Parmesan (optional, for finishing)

directions

I preheat the oven to 400°F (200°C) and lightly grease a muffin tin or baking dish.
I slice the sweet potatoes very thin—about 1/8 inch thick—using a mandoline or a sharp knife.
In a bowl, I combine the melted butter, garlic, salt, pepper, and herbs.
I toss the sweet potato slices in the garlic butter mixture until evenly coated.
I stack the slices into muffin tin cups or small piles on a baking sheet, layering them tightly.
I drizzle any remaining butter mixture over the tops and optionally sprinkle a little grated Parmesan.
I bake for 35–45 minutes, or until the stacks are tender in the center and crisp around the edges.
I let them cool for a few minutes before carefully removing and serving.

Servings and timing

This recipe makes about 12 stacks.

Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

I sometimes add a pinch of smoked paprika or cayenne for a bit of heat. When I want a richer version, I sprinkle shredded gruyère or mozzarella between the layers. I’ve also made them with a splash of maple syrup in the butter for a sweet-savory balance. And if I’m going for more of a classic potato dish, I substitute half the sweet potatoes with Yukon Golds.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes until heated through and edges crisp up again. Microwaving works too, but they lose a bit of their crunch.

FAQs

Can I make these ahead of time?

Yes, I assemble and refrigerate the stacks a few hours in advance, then bake just before serving.

Do I need to peel the sweet potatoes?

I prefer peeling them for a smoother texture, but I’ve left the skin on for a more rustic feel—it’s totally up to preference.

What if I don’t have a muffin tin?

I stack them in little piles on a parchment-lined baking sheet—they still hold their shape pretty well as they bake.

Can I use other herbs?

Absolutely. I’ve used rosemary, sage, or even a touch of oregano depending on the rest of the meal.

Are they crispy or soft?

They’re tender in the center with golden, crispy edges—especially when I slice them thin and don’t overcrowd the pan.

Conclusion

Garlic Butter Sweet Potato Stacks are a simple but impressive side dish that turns a humble sweet potato into something special. With rich garlic flavor, crisp edges, and tender centers, they’re a versatile favorite I love serving alongside everything from roasted chicken to holiday roasts. Easy to prepare, beautiful on the plate, and always a hit.