If you are looking for a new way to make your Thanksgiving sweet potatoes, you have come to the right place. Sweet potato stackers are a savory bit of goodness to add to your list of side dishes, and will have people talking about them long after the holiday dishes are done and put away.

I first tried these sweet potato stackers several years ago when we went to my aunt’s house for Thanksgiving, as we usually did. They are pretty casual with who brings what. I decided that I wanted to do sweet potatoes along with a few other things.

I planned it all out, except for the sweet potatoes. We didn’t really know what we wanted, but we all agreed that we wanted more savory than sweet. I had done savory sweet potatoes before and they were great.

This time my husband looked around for recipes and we came up with the recipe below by adding a few ideas together.

And we are so.glad.we.did!

Recipe adapted from Kim’s Healthy Eats

Thanksgiving Side Dish Blog Hop

With Thanksgiving a little over a month away, so many people are searching for new recipes to add to their tried and true family recipes. Thankfully, I am getting together with my blog friends to share Thanksgiving side dish recipes. Make sure to see the links at the bottom of the post for more great ideas to add to your feast this year.

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What makes these sweet potatoes special

When making these sweet potato stackers, you will use a muffin tin to cook them in. The tin holds the sweet potatoes together in a nice little stack so that they cook up without falling over. The tin also hold in the butter and oil so that they sweet potatoes cook up soft on the inside and crisp around the edges.

Ingredients

4-6 Sweet potatoes (depending on size – I like the long and really skinny ones for this recipe), sliced thinly
4 tablespoons butter, melted
4 tablespoons coconut oil or olive oil (our fav is coconut)
2 tablespoons of fresh chopped rosemary
2-4 tablespoons of good parmesan cheese (buy the grated kind or grate yourself)
salt and pepper

Step by Step How to Make Sweet Potato Stackers

For those sweet potatoes, you will want to scrub them, peel, and then slice very thin. I like to use a mandolin for this. It’s a bit more tricky to get them even with a knife. But it can be done. If the sweet potatoes are small and fresh, it is definitely easier to cut them.

Preheat the oven to 375 degrees.

Put them in a large bowl with plenty of room to mix around.

Pour the melted butter and coconut or olive oil on top. Add in the fresh chopped rosemary and Parmesan cheese.

Lastly sprinkle with salt and pepper to taste.

coconut oil and butter for the sweet potatoes

Mix well with your hands or large spoon, making sure that both sides of the sweet potatoes are coated.

This is where I like to select the sizes of sweet potato pieces to place into the muffin tins. I put the larger pieces on the bottom and stack them up to the smaller sizes on the top. That way they will not topple over when they are done cooking and you need to take them out of the tin.

This is also where I have realized that some of the pieces might be bigger than the tins are. If you have quite a few that do not fit into the tins, you can just stack them on a cookie sheet. They will stack up just fine. The butter and oil will not stay with them, but they still cook up well.

Once you have filled the muffin tins to the top (they will shrink down a bit), place them in the oven for about 45 minutes. You want them to turn golden brown and have the edges crisp up a bit.

Remove them from the oven and let them cool for a few minutes before moving them to a serving platter.

And I dare you to try to only eat just one stacker. Bet you can’t do it.