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Simple, but delicious garlic sweet potato stacks. This has very quickly become one of my favorite recipes to make during the holiday season. Tender on the inside, and crispy on the outside. The secret to the crispy edges? Thinly slicing the sweet potatoes. Each sweet potato stack is perfectly coated in herby garlic butter before baking in a muffin pan. Serve these pretty little stacks warm with a pinch of flaky salt, as an appetizer or side.
These garlic sweet potato stacks are…
- vegan, gluten-free and grain-free!
- the perfect side dish for all holiday dinners.
- made with simple ingredients.
Ingredients for garlic sweet potato stacks
- Sweet potatoes: A few medium-sized sweet potatoes. Try to find sweet potatoes that are similar in thickness.
- Vegan butter: Salted or unsalted vegan butter. You could even use vegan margarine.
- Garlic: Freshly grated cloves.
- Herbs: Fresh rosemary and fresh thyme leaves.
- Spices: Salt and black pepper.
- Nutritional yeast: This is a great vegan alternative to parmesan cheese.
- Vegan cheese: To save time, I like to use grated!
Making the garlic sweet potato stacks
This recipe may look fancy, but I promise you it’s super easy to make! Grab the sweet potatoes, and if you want peel the skins off. If you’re like me, and you want to keep the skins on, make sure you wash and scrub the potatoes well. Next, cut the sweet potatoes into thin slices with a sharp knife or a mandoline.
In a small skillet (or small saucepan), melt the vegan butter over medium heat. Add grated garlic, and the fresh herbs. Cook for a few seconds or until fragrant. Transfer the thinly sliced sweet potatoes to a large bowl. Pour the melted butter mixture over the sweet potatoes, along with the nutritional yeast and vegan cheese.
Give everything a good mix together with a spoon, or clean hands. Using your hands allows you to massage the mixture easily over all the sweet potato slices.
Time to bake!
Create small stacks of potatoes, and carefully place them into a muffin tin. Try and make sure you get enough of the buttery garlic mixture in each stack. Repeat until all the 12-hole muffin tin is packed. Don’t worry if the sweet potato stacks are super high, as they will shrink a little once they bake. If you have any leftover butter mixture or even vegan cheese in the bowl, scrape it out and over the sweet potato stacks.
To prevent the sweet potatoes from burning, cover the muffin tin with foil and bake for … minutes. Next, remove the foil, and bake for a further ….minutes or until they get a little crisp on the outside and the center is tender. You can check the doneness by poking one of the sweet potato stacks with a knife. With an offset spatula or a knife, loosen up the edges of the sweet potato stacks, and carefully lift out of the muffin tin. The sweet potatoes might slip and slide a little while they’re hot so be careful and gentle. Finally, scrape out any of the excess oil left in your muffin pan and drizzle over the sweet potatoes. Sprinkle with a little flaky salt and fresh herbs.
These garlic sweet potato stacks are best served warm, but if you have any leftovers pop them in an airtight container in your fridge for 2-3 days. It’s a great appetizer for all your holiday parties.
Once you try these garlic sweet potato stacks recipe, please leave a star rating and review below! I try my best to respond to you all. Oh, and don’t forget to tag me on Instagram – I can’t wait to see your images!!
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Ingredients
- 4–6 medium sweet potatoes
- 113 g vegan butter
- 4–5 garlic cloves (grated)
- 1 1/2 thyme leaves (chopped)
- 1 1/2 rosemary leaves (chopped)
- 1/3 cup nutritional yeast
- 1/2 cup vegan grated cheese
- salt and black pepper (to taste)
Instructions
- Preheat the oven to 204°C/ 400°F.
- Seasoning: Thinly slice the potatoes using a mandolin or a sharp knife and transfer into a large bowl. In a medium pan heat the butter, and once melted add in the garlic cloves, thyme leaves and rosemary leaves. Cook together for a few seconds or until fragrant. Pour the herby garlic butter over the sliced potatoes. Add vegan cheese, nutritional yeast, salt and black pepper. Toss everything together.
- Bake: Create stacks sweet potato stacks, making sure you get enough of the seasoning in each stack. Place into a muffin tin. Repeat until you have 12 sweet potato stacks. If they are a little taller than the muffin tin, don't worry as it will shrink as it bakes. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 25-30 minutes. Allow to rest for a 1-2 minutes, and then with a knife loosen up the edges of the sweet potato stacks, carefully lift, and serve warm. Enjoy!
