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.
Ingredients
- 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
Instructions
- 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.
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I just found your blog yesterday and am so happy I did! I just happen to have a sweet potato on the counter that I had no idea what to do with but now I do! Yay!
Yay, I’m glad you found me–I’m always so excited to have new readers! I hope you like the recipe if you make it. It’s nice because it doesn’t require very many ingredients and you can always omit the sage too.
ohmygoodness! Those are sooo beautiful! Sweet potatoes and sage just go together. I wish I had that for lunch today.
Thank you! I agree, I love sweet potatoes and sage together. Have you tried tossing the two together with a little olive oil and roasting them in the oven? Super good (and easy)!
I think the photo turned out beautifully! (I definitely need to improve my food photography, I can tell you that.) These sound so tasty. I love sage with potatoes.
I don’t use sage nearly enough–I love it too! Oh, and if you need a good book about food photography, I highly recommend Plate to Pixel. I still have a lot to learn, but my photos were such a mess before reading that book.
What a great idea! These are just too cute!
Thank you! I love roasted potatoes, so I knew I had to try doing this.
That looks so yummy.
It took me days to figure out how to delete failed pins.
It is like running another website. lol
Oh, there was a time a few weeks ago when nearly everything I was pinning wasn’t showing up–that’s when I learned that I need to click on “See Your Pin” after pinning something. Because I wasted SO MUCH TIME pinning all those things for them not to show up!
I wish their Ipad app wasn’t so difficult and I purchased one, but Oh Boy what a wasted buck!
lol
Looks great! Pinning it and will make it.
Thank you! I hope it turns out well for you!
Yumminess! Luck would have it I have some sweet potatoes waiting to be cooked
Happy almost-Friday!
Yay! Hopefully they’re not too skinny (& too small for the muffin tins) or too fat (& too big for them)–I learned that the hard way.
I hope you have a good weekend!
I would say that’s more than a mediocre photo! This looks great (and clever presentation!).
I think the color is a little bit off. I have the worst luck with lighting lately–I can’t wait until spring. Natural light!
Looks like you have really found your blogging niche! I’ve enjoyed watching your blog evolve. I feel like mine is still all over the place, I have too many interests and struggle to narrow it down
Aw, thank you.
I think a lot of bloggers (like you!) do really well without having a niche and can write a little bit of everything. As time went on with my blog, it stopped being fun and started feeling like a huge obligation–I realized that it was the food and gardening posts that I enjoyed the most, so that’s why I decided to kind of narrow things down to that.
Those look tasty!!!!
Yum! They’re so delicate and beautiful – definitely food for the eyes (I’d type another word but it might get flagged
.
Ha! Yeah, Chris was really impressed with them–I know I’ve made something good when he says something about it.
But they’re so easy!
These look amazing! I figured they would be difficult to make, but it doesn’t sound that hard.
No! They’re not difficult to make at all, they just take a lot of time. Does that make sense?
There’s not much to it, but the layering does take a while–it goes faster if you have a helper!
I love the photo! You’re too critical of yourself.
On to more important things… these look DELISH. I love potatoes in all shapes and forms, but crispy is close to #1. (Mashed may, just MAY have crispy beat.) I love sage too, it has such a rich but fresh flavor.
Yum!
Aw, thanks. Well, obsessing over FG and TS will do that to a blogger!
You should really make these–they are so easy! I think I’m going to try Russet potatoes & garlic-infused olive oil next.
I’m definitely thinking about trying them. I was going to suggest truffle infused oil, but you’re one of those weirdos who doesn’t like mushrooms- right?
I love mushrooms–I post recipes with mushrooms all the time!
Ugh- I’m a moron. Maybe because I know so many people who hate them I assume it’s everyone and I’m just angry at the world. Heehee….
Annnnyways- try them with truffle oil or truffle infused olive oil! Have you ever had truffle oil pommes frites? Yummmmm!!!!
As one of the two people left who still hasn’t tried pinterest (hangs head in shame), I have no idea what the problem was but I’m so glad you fixed it because these look irresistible!
I was going to tell you that you need to get a Pinterest account ASAP, but on the other hand, you might be better off without it because once you start, it’s like an addiction.
Wow!! These are gorgeous, and I love finding new ways to do sweet potatoes. I might just make these tonight. I’ve been resistant to jumping on the Pinterest wagon, but with all I hear I just might.
Well, once you join Pinterest, you will find yourself on there alllll the time. And then when you’re not on Pinterest, you’ll be doing projects and making recipes you found on Pinterest. So basically, it consumes your life.
I hope you like the potato stacks if you make them!
A Pinterest invite would be most welcome.
secondbreakfastblog at gmail.com.
I’m sure I’ll love the potato stacks!
Sent!
Thanks a million!
Oooo! My husband has been asking me to make sweet potatoes recently and these look delicious! I think I’ll have to try them
PS: Thanks for the Pinterest info
I just started using it and I’ll have to make sure I go through periodically and check the links to make sure they’re still working!
They are so simple to make, but a little bit time consuming with all the stacking. They’re totally worth it though!
The best thing to do when you’re repinning stuff from someone else’s board is to click through and make sure the link works before you actually repin. I learned this the hard way! :/
I’m a religious click-thru fan on Pinterest – I was delighted to find your article stating just that having searched for “roasted potatoes muffin tins” to find your blog and recipe illustrating your point. Bravo.
I’m glad you were able to find what you needed! Don’t you love it when it works out like that?!
I can’t wait to try these! My family isn’t a huge fan of sweet potatoes, but we get a ton of them from our CSA, so I’m constantly looking for creative ways to use them. (And I’ll be pinning this.)
Your family isn’t a fan of sweet potatoes?! Well, send them my way–I think I could eat them everyday of the week!
I hope your family likes this recipe!
These look so yummy! I love sweet potatoes and only seem to bake them whole w/ butter and some whipped cinnamon flavored honey on top. I’m going to try this next.
You can do something like that with these too! Instead of oil, try brushing each slice with a little bit of melted butter with some cinnamon mixed into it. They’ll be sweet enough that you won’t even need the honey.
Ummmm I’kk try that., I need to get one of those cutters you have. I’ve been saying I’m going to order one and guess it’s time because I really want to try this.
Well, if you have a steady hand (I don’t!), you can cut 1/8-inch slices. If I tried that, I’d likely lose a finger, so the mandoline is the way to go for me.
These look super yummy. Pinned for later
Thank you! I hope you like them if you make them.
I love how you used sweet potatoes!
One of these days I’m going to try it your way too!
this is the best veg recipe blog ever, i keep looking over and over for days now since i found it
thanks so much
Thank you!