This post is more than just a sweet potato stacks recipe. It’s a lesson in pinning. (See, I’m not just a food blogger! I’m an educator!) When I started using Pinterest, I had a tendency to repin things without clicking through. I have a board devoted to side dishes (yes, I really do!) and when I saw a photograph of potato stacks that someone I follow had pinned, I repined it to my board. I decided to use this potato stacking technique with sweet potatoes and when I went back to my side dish pinboard last week to look at the recipe, I got a 404 error when I clicked through. Oops. So the lesson? Always click through before pinning. Or TERRIBLE THINGS will happen. (Or mild inconveniences. One of the two.)
Lucky for me, this stacked potato slice thing exists elsewhere, so I was able to find another recipe to adapt. I ended up having to make this twice to get it right; even the second time, the top layers curled a bit more than in the pictures I’ve seen elsewhere. I’m attributing this to the fact that I used sweet potatoes instead of white ones. Although it’s a little bit time consuming to stack the potato slices into muffin tins, the results are worth it–sweet potato stacks that are crispy on the outside and perfectly roasted and tender in the middle. And they look even more impressive in person.
Stacks of thinly sliced sweet potatoes topped with crispy ribbons of sage. Adapted from A Zesty Bite's Roasted Potato Stacks.
- 1 large sweet potato, cut into 1/8-inch thick slices (you can use a mandoline slicer)
- olive oil cooking spray or mister
- coarsely ground salt and pepper
- 2 tsp. olive oil
- 1 tbsp. sage leaves, cut into ribbons
- Preheat oven to 350 degrees.
- Spray four cups in a muffin tin with olive oil. Place a sweet potato slice in each cup; spray top of slice lightly with more olive oil. Repeat until cups are filled and sprinkle with salt and pepper.
- Bake for 30-40 minutes or until edges of potatoes become crispy.
- While potatoes are baking, heat olive oil in a small skillet over medium-high heat. Add sage leaves and saute, stirring constantly, for about 3 minutes or until leaves are crispy, but still green. Divide sage leaves onto the tops of the potato stacks.