Colorful sweet potato stacks arranged beautifully on a serving plate.

Sweet Potato Stacks

BySavannah Brooks
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why make this recipe

Sweet Potato Stacks are a delightful and healthy dish that can be enjoyed as a side or a tasty snack. They are easy to prepare and look wonderful on a plate. The natural sweetness of the potatoes combined with garlic and onion flavors makes them irresistible. Plus, they are gluten-free and packed with nutrients, making them a great choice for any meal.

how to make Sweet Potato Stacks

Ingredients:

  • 2 large sweet potatoes
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Directions:

  1. Preheat your oven to 400°F (200°C).
  2. Peel the sweet potatoes and slice them thinly.
  3. In a large bowl, melt the butter and mix in garlic powder, onion powder, salt, and pepper.
  4. Toss the sweet potato slices in the butter mixture until well coated.
  5. Layer the sweet potato slices in stacks on a baking sheet.
  6. Bake for 25-30 minutes or until tender and golden.
  7. Remove from the oven and garnish with fresh herbs if desired.

how to serve Sweet Potato Stacks

Serve Sweet Potato Stacks warm, straight from the oven. They make a great side dish with grilled meats or roasted vegetables. You can also enjoy them as a snack with your favorite dipping sauce. Garnishing with fresh herbs adds a pop of color and flavor.

how to store Sweet Potato Stacks

If you have leftovers, let the Sweet Potato Stacks cool completely, then place them in an airtight container. Store them in the refrigerator for up to three days. You can reheat them in the oven for best results or in the microwave for a quick snack.

tips to make Sweet Potato Stacks

  • Cut the sweet potatoes evenly so they cook at the same rate.
  • Feel free to experiment with herbs and spices for different flavors, like paprika or cumin.
  • For a crispy texture, increase the baking time slightly, but watch them closely to prevent burning.

variation

You can try adding cheese between the layers for a cheesy version of Sweet Potato Stacks. Another variation is to include other root vegetables like beets or carrots for a colorful mix.

FAQs

Can I use other types of potatoes?
Yes, you can use regular potatoes or other root vegetables, but the cooking time may vary.

Can I make Sweet Potato Stacks in advance?
Yes, you can prepare the sweet potatoes and the butter mixture ahead of time. Assemble and bake them when you’re ready to eat.

What can I serve with Sweet Potato Stacks?
They pair wonderfully with meats like chicken, beef, or pork, and can also complement fresh salads.

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Sweet Potato Stacks

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Gluten-Free
Print Recipe

Description

A delightful and healthy dish made with sweet potatoes, perfect as a side or snack, packed with flavor and nutrients.

Ingredients

  • 2 large sweet potatoes
  • 2 tablespoons butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Peel the sweet potatoes and slice them thinly.
  3. In a large bowl, melt the butter and mix in garlic powder, onion powder, salt, and pepper.
  4. Toss the sweet potato slices in the butter mixture until well coated.
  5. Layer the sweet potato slices in stacks on a baking sheet.
  6. Bake for 25-30 minutes or until tender and golden.
  7. Remove from the oven and garnish with fresh herbs if desired.

Notes

Cut the sweet potatoes evenly for uniform cooking. Consider adding cheese or other root vegetables for variation.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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