Roasted Garlic and Thyme Sweet Potato Stacks
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Roasted Garlic and Sweet Potato Stacks…the perfect side for this Thanksgiving! Made simply with sweet potatoes, olive oil, garlic, thyme, and a dash of salt and pepper. It does not get any easier than this! Every bite is soft, full of flavor, and oh so delicious. The best part? This recipe is not only healthy, but a naturally vegan and gluten-free side dish that the whole family will LOVE!
About The Recipe
I know we still have a month before Thanksgiving, but I just love this time of year! The vibe, the decorations, and (most importantly) the FOOD. Good sides are a must-have during the holiday’s and these sweet potato stacks are one our new favorite ways to enjoy sweet potatoes (besides our Sweet Potato Casserole, of course!).
I mean, they’re simple to make, perfect for almost any and every diet, and they genuinely taste SO. GOOD.
Especially when the tops/sides get a little crispy while bakes…yum. One batch of these are never enough!! Genuinely, we are adding this recipe to our general rotation of recipes to make with dinner.
So, even though we technically developed them for Thanksgiving, they’re delicious anytime of year.
Oh, and the best part?
They’re SO easy to make and bake in 35 minutes, which means you have more oven time for other recipes!
Reasons You Will Love These Sweet Potato Stacks
- Naturally vegan and gluten free!
- A healthy and light side dish.
- Full of flavor.
- Super simple to make.
- Bakes in 35 minutes!
Equipment Needed
- Vegetable Peeler
- Sharp Knife or Mandoline
- Mixing Bowls
- Muffin Pan
Ingredients
(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)
- Sweet Potatoes
- Olive Oil
- Fresh Thyme
- Minced Garlic
- Salt and Pepper
How To Make Sweet Potato Stacks
Step 1: Peel and slice potatoes
Peel and thinly slice sweet potatoes. Wash and dry the slices.
Step 2: Mix
Combine all ingredients in a large bowl and mix well.
Step 3: Bake
Carefully, stack sweet potato slices in muffin tins. Bake for 35 minutes, or until potatoes are tender.
What To Serve With Sweet Potato Stacks
The great thing about these sweet potato stacks is that they can go with almost ANYTHING! From casual weeknight dinners to packed holiday’s. Here are a few of our favorite things to serve with these potatoes!
- Southern Cornbread Dressing
- Shoepeg Corn and Green Bean Casserole
- Buttery Pull-Apart Dinner Rolls
- Mushroom Duxelle and Goat Cheese Turnovers
- Creamy Four Cheese Mac and Cheese
- Cranberry Orange Sauce
- Oven Roasted Brussel Sprouts
- Southern Baked Mac and Cheese
How To Store
If you have any leftover sweet potato stack, you can store them in an airtight container and in the fridge for 3-5 days. If you want to reheat them, lightly grease a muffin pan and place sweet potato stacks in the tins. Bake them at 375 degrees for about 10 minutes, or until warmed through.
It’s important to place them in a muffin tin to help them keep their shape!
Expert Tips
- The skinnier the sweet potato, the better this recipe will be! Try and use ones that are close in size, as it will really help when stacking.
- Make sure to thoroughly wash and dry the sweet potato slices!
- Try and get the potatoes as thin as you can. Though, you do not want the potatoes to be shaved/so thin that the potatoes are see-through. We used a mandoline to achieve ¼ inch thick slices.
- When mixing everything together, It’s best to use your hands! A lot of the slices will stick together and you will need to pull them apart to make sure each slice gets thoroughly coated with oil, thyme, salt, and pepper.
- Stack the potatoes slightly higher than the muffin tin, as they will shrink when cooking.
- You can use a cake tester or toothpick to determine if these sweet potato stacks are cooked through! If the tester glides through the middle easily without any resistance, the potatoes are done.
When you make these Roasted Garlic and Thyme Sweet Potato Stacks, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Roasted Garlic and Thyme Sweet Potato Stacks
Ingredients
- 2 long sweet potatoes
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme
- ¼ cup olive oil
- salt and pepper, to taste
Instructions
- Heat oven to 400 °F.
- Spray muffin tin with cooking spray. Set aside.
- Peel and thinly slice sweet potatoes.
- Wash and dry.
- In a large bowl, combine sweet potatoes, garlic, thyme, olive oil, salt, and pepper.
- Mix to coat.
- Stack sweet potatoes in prepared muffin tins.
- Bake for 35 minutes, or until potatoes are tender.
Notes
- The skinnier the sweet potato, the better this recipe will be! Try and use ones that are close in size, as it will really help when stacking.
- Make sure to thoroughly wash and dry the sweet potato slices!
- Try and get the potatoes as thin as you can. Though, you do not want the potatoes to be shaved/so thin that the potatoes are see-through. We used a mandoline to achieve ¼ inch thick slices.
- When mixing everything together, It’s best to use your hands! A lot of the slices will stick together and you will need to pull them apart to make sure each slice gets thoroughly coated with oil, thyme, salt, and pepper.
- Stack the potatoes slightly higher than the muffin tin, as they will shrink when cooking.
- You can use a cake tester or toothpick to determine if these sweet potato stacks are cooked through! If the tester glides through the middle easily without any resistance, the potatoes are done.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I’ve made these before for holiday meals and they are pretty wonderful. I mandoline-slice the sweet potatoes ahead of time and have the kids assemble .
Hi Luisa! That’s such a fun way to get the kids involved! Thanks for sharing 🥰 x, Caylie