These Sweet Potato Stacks are as delicious as they are beautiful! Stacks of thinly sliced sweet potatoes, topped with crispy ribbons of sage. Yum.
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 for my own version 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 I intended - but they tasted amazing.
Although it's a little bit time consuming to stack the potato slices into muffin tins, the results are worth it. These sweet potato stacks are satisfyingly crispy on the outside and perfectly roasted and tender in the middle. And they look even more impressive in person!
Oh, and they're 100% vegetarian and vegan friendly too!
More Tasty Recipes
And if you like these sweet potato stacks, be sure to check out these other delicious vegetarian and vegan recipes:
Recipe
Ingredients
- 1 large sweet potato cut into ⅛-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.
Mary C. says
These look yummy! wonder if this would work with sliced eggplant, olive oil and mint flakes?
Kiersten says
I don't think eggplant would get crispy like sweet potatoes do.
Kerri says
Do these REALLY get crispy in the oven. I have made sweet potatoes in the oven before and I never have had them get crispy like these look.....