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A hand holds a stack of thinly sliced, roasted sweet potato stacks with crispy edges, garnished with herbs, over a cooling rack. Mini pumpkins and a cup are softly blurred in the background.
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5 from 3 reviews

Sweet Potato Stacks

Mandoline-sliced sweet potatoes meet a slow roasted garlic confit in these sweet+savory stacks that are completely irresistible.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: roasted sweet potato, sweet potato
Servings: 7 stacks
Author: The Modern Nonna

Equipment

Ingredients

  • 2 medium sweet potatoes peeled and sliced thin with a mandoline
  • 3 tablespoons olive oil
  • 1 bulb roasted garlic
  • salt + pepper to taste
  • ½ cup Parmigiano cheese

Instructions

  • Preheat oven to 400F (200C). Cut off the top of a bulb of garlic making sure to expose every clove. Add a pinch of salt + olive oil and roast until soft. This should take 30-40 minutes and can be done days ahead, too.
    A hand sprinkles salt over a brown dish of Sweet Potato Stacks garnished with a slice of lemon, while a blurred background reveals a mug and the warm glow of a fireplace.
  • While the garlic is roasting, work on making the stacks. Peel the sweet potato, and slice it thin on a mandoline. Always use the guard it comes with as you get closer to the bottom.
    A hand uses a white mandoline slicer to cut thin orange sweet potato slices for Sweet Potato Stacks into a clear glass bowl, with a bakery display blurred in the background.
  • When the garlic has roasted (and cooled) squeeze it in a bowl into the olive oil and mix well so it’s incorporated.
    A close-up of hands squeezing roasted garlic cloves from the bulb over a brown bowl, with a blurred mug and warm background—perfect for flavoring Sweet Potato Stacks.
  • Add the garlic + oil mix on top of the sweet potatoes with salt, pepper, and Parmigiano. Note: I like to place the sweet potatoes slices flat onto a parchment lined baking sheet so they can soften a bit. It's also easier to incorporate the seasonings more evenly vs. using a bowl. Massage the garlic, oil, and Parmigiano well into each slice.
    A hand holds up a round, orange sweet potato slice sprinkled with grated cheese, with more Sweet Potato Stacks and cheese spread out on a baking sheet in the background. Sunlight streams through a window behind.
  • Stack the slices in a muffin tin. Bake covered for 20 minutes and uncovered for an additional 20-25 minutes, or until golden.
    Close-up of a muffin tin filled with Sweet Potato Stacks—layers of sliced sweet potatoes topped with herbs and grated cheese—ready for baking on a wooden surface.

Video

Notes

  • Dairy-free: Swap Parmesan for a dairy-free hard cheese, or eliminate it altogether.
  • Trad bake: Make a traditional holiday version with cinnamon, butter, and brown sugar. Then, top with a marshmallow toward the end of your baking time for a sweet treat. 
  • Buttery goodness: Instead of oil, you could also bake these with butter for deep, rich flavor.
  • Spices: Warm up this recipe with spices such as smoked paprika, chili powder, or cinnamon. 
  • Fresh herbs: Use fresh herbs like sage, thyme, or rosemary for Fall flavor. Additionally, you could use parsley for a bright, fresh take.

Nutrition

Serving: 1 stack | Calories: 160kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 175mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10753IU | Vitamin C: 2mg | Calcium: 122mg | Iron: 1mg
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