Healthy Roasted Sweet Potato Stacks are the stuff sweet potato dreams are made of, full of nutritious and flavorful sweet potatoes, scallions, pecans, and maple syrup!
My husband loves sweet potatoes, and I am always looking for different ways to serve them. I had seen the idea for these adorable stacked sweet potatoes online and decided to try my hand at making them. To ramp up the flavor, I added some chopped scallions, roasted pecans, a touch of rosemary and just a smidge of maple syrup. I also left the peels on, although you could peel them if you prefer. And, I must say my husband was in sweet potato heaven and declared this recipe a keeper!
I have always heard that sweet potatoes were much healthier than white potatoes and, as it turns out, that isn’t quite the whole story. You may be interested to know that both are healthy and both are great sources of dietary fiber, especially if you eat the skin. They are also pretty close in calories and carbs; a cup of sweet potatoes has 90 calories and 24 carbs, and a cup of white potatoes has 130 calories and 29 carbs. Sweet potatoes have more sugar, but they also have higher amounts of Vitamins A and C, while white potatoes are higher in essential minerals, such as iron, magnesium, and potassium. So there you have it!
But back to the business at hand today – making these delicious sweet potato stacks. If you have one, a mandoline makes short work of thinly and evenly slicing the potatoes. You can, of course, slice them by hand, but it will take a little more time. I used a regular size muffin pan to corral the potatoes and keep them in nice neat stacks while they cooked. If you don’t have a muffin pan, you will need toothpicks or small wooden skewers to keep them in a stack while cooking.
If you like sweet potatoes, you might also like these delicious sweet potato recipes:
How to make Healthy Roasted Sweet Potato Stacks
Gather your ingredients and preheat oven to 375 degrees.
Combine butter, pecans, scallions, rosemary, and syrup in a large bowl and stir to combine.
Slice the potatoes about 1/8-1/10 inch thick using a mandoline or knife.
Add the potato slices to the butter mixture and toss well with your hands. Make sure all of the slices are coated.
Spray a muffin pan liberally with non-stick cooking spray and stack the sliced potatoes in the cups.** You can stack them higher than the pan sides because they will shrink a little while cooking.
Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
Use a fork to carefully remove the sweet potato stacks from the muffin pan and serve immediately.
Tips:
* Long fairly small in diameter potatoes work best in this recipe because the slices need to be able to fit in the muffin cups.
** Because muffin cups are smaller at the bottom than the top, you might need to put the smaller sweet potato slices at the bottom of the cup and increase the size of the slices as the muffin cup flares out.
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| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings | 8 stacks |
- 3 Tbsp unsalted butter melted (you can substitute olive oil)
- 1/4 cup pecans toasted and finely chopped
- 1 scallion or green onion finely chopped, white and green parts
- 1 Tbsp fresh rosemary finely chopped
- 2 Tbsp maple syrup
- 4 medium-size sweet potatoes peeled or unpeeled*
Ingredients
|
- Preheat oven to 375 degrees.
- Combine butter, pecans, scallions, rosemary, and syrup in a large bowl and stir to combine.
- Slice the potatoes about 1/8-1/10 inch thick using a mandoline or knife.
- Add the potato slices to the butter mixture and toss well with your hands. Make sure all of the slices are coated.
- Spray a muffin pan with non-stick cooking spray and stack the sliced potatoes in the cups.** You can stack them higher than the pan sides because they will shrink a little while cooking.
- Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
- Use a fork to remove the sweet potato stacks from the muffin pan and serve immediately.
Tips:
* Long fairly small in diameter potatoes work best in this recipe because the slices need to be able to fit in the muffin cups.
** Because muffin cups are smaller at the bottom than the top, you might need to put the smaller sweet potato slices at the bottom of the cup and increase the size of the slices as the muffin cup flares out.
I love sweet potatoes any way you cook them, and these look great! So pretty, too!
Thanks so much Pam! My husband loved them too and these stacks are one of his favorites!
Sharon