Looking for a holiday side dish that will dazzle your guests and work as a weekday meal prep superstar? These Roasted Sweet Potato Stacks are a showstopper that checks all the boxes! They’re incredibly easy to make but come out looking like they were plated at a five-star restaurant. Here’s the recipe that will have everyone asking for seconds—and the recipe!
This post may contain affiliate links. Please see our privacy policy for details.
Calories: 280kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 156mg | Potassium: 420mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16526IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg
Why You’ll Love This Recipe:
- Minimal Effort, Maximum Wow Factor: Thinly slicing the sweet potatoes might seem fancy, but it’s actually super simple thanks to a mandolin. And using a muffin tin means each stack comes out beautifully shaped and ready to impress!
- Restaurant-Worthy Elegance: The layering of the golden, crispy edges with the creamy Boursin cheese creates a dish that looks like a chef’s masterpiece. The thyme and garlic add an herby aroma that feels oh-so-sophisticated.
- Perfect for Holidays and Meal Prep: These stacks are perfect for festive gatherings, but they also hold up well for weekly meal prep. Pair them with roasted chicken or grilled salmon for a no-fuss, gourmet meal.
- Customizable and Crowd-Pleasing: You can easily switch up the flavor profile! Add a pinch of paprika for smokiness, swap thyme for rosemary, or experiment with different cheeses like Gruyère or Parmesan.
Basic Ingredients You’ll Need
- Sweet Potatoes: Sweet potatoes are the star of this recipe, bringing natural sweetness and a soft, creamy texture when roasted. Their earthy flavor pairs beautifully with the savory and herby elements in the dish, creating a perfect balance of sweet and savory. Their ability to crisp up at the edges when baked adds a delightful contrast in texture.
- Butter and Olive Oil: This duo is the base of the coating mixture, providing both flavor and functionality. Butter adds richness and a slight nuttiness, while olive oil helps prevent burning and keeps the potatoes moist. Together, they ensure every slice roasts evenly and develops a golden, caramelized finish.
- Garlic: Minced garlic infuses the stacks with a bold, aromatic flavor. As it roasts, the garlic becomes slightly sweet, complementing the natural sweetness of the potatoes while adding depth to every bite.
- Fresh Thyme: Thyme’s delicate, earthy flavor is the perfect herb to enhance the natural sweetness of the sweet potatoes and the creaminess of the cheese. It adds a subtle floral note that elevates the dish’s overall sophistication.
- Boursin Cheese: Boursin cheese is creamy, tangy, and packed with herbs and garlic, making it a flavor powerhouse in this recipe. Its soft texture melts beautifully into the potato stacks, adding a luxurious, cheesy layer that ties all the flavors together. The hint of garlic and herbs in the cheese complements the thyme and garlic in the butter mixture.
How to Make Sweet Potato Stacks
- Preheat your oven to 400°F so it’s ready when you need it.
- Wash and peel the sweet potatoes to remove any dirt and skin, then use a mandolin or a sharp knife to slice the potatoes into thin, even rounds. This helps them cook evenly.
- In a small bowl, combine the melted butter, olive oil, minced garlic, fresh thyme, and a generous pinch of salt. Stir well to blend all the flavors together.
- Place the sweet potato slices into a large mixing bowl. Pour the butter mixture over the slices, then use your hands or a large spoon to toss everything together, making sure all the slices are well coated.
- Spray or grease a muffin tin lightly to prevent sticking. Take a few slices and layer them in each muffin cup, filling about halfway. Sprinkle a small amount of Boursin cheese crumbles on top of each stack for a creamy layer.
- Continue stacking more slices on top of the cheese, filling each cup to the rim. Press down gently so the stacks are compact.
- Cover the entire muffin tin with aluminum foil to trap in the steam, helping the potatoes cook through. Place the tin in the oven and bake for 30 minutes.
- After 30 minutes, carefully remove the tin from the oven and take off the foil (watch out for the steam!). Add a few more crumbles of Boursin cheese to the tops of each stack for extra creaminess and flavor.
- Place the muffin tin back in the oven, uncovered, and bake for an additional 10 minutes. This step helps the edges crisp up beautifully and melts the cheese on top.
- Let the tin cool for a minute or two, then use a fork and knife to gently lift each stack out of the muffin tin. Serve warm and enjoy!
Reference the recipe card below for detailed instructions.
Ingredient Swaps
- Sweet Potatoes → Russet or Yukon Gold Potatoes: If you prefer a less sweet option, try using russet or Yukon Gold potatoes. They offer a more neutral flavor while still achieving crispy edges and tender layers.
- Boursin Cheese → Goat Cheese or Cream Cheese: If Boursin isn’t available, goat cheese adds a tangy, creamy element. For a milder flavor, use softened cream cheese mixed with a bit of garlic and herbs.
- Thyme → Rosemary or Sage: Swap thyme for rosemary if you want a more robust, woodsy flavor, or try sage for a warm, slightly peppery twist that pairs beautifully with sweet potatoes.
- Butter & Olive Oil → Ghee or Avocado Oil: For a richer, nutty flavor, substitute ghee for butter. Avocado oil is a great alternative to olive oil for a higher smoke point and a neutral taste.
- Garlic → Shallots or Onion Powder: If you’re out of garlic, finely minced shallots or a sprinkle of onion powder can deliver a similar savory depth.
Frequently Asked Questions
Can I use a knife instead of a mandolin to slice the potatoes?
Yes, you can! A sharp knife works fine, but aim for thin, even slices (about 1/8 inch thick) to ensure the potatoes cook evenly. A mandolin makes the process quicker and more consistent if you have one
Do I need to peel the sweet potatoes?
Peeling is optional. Leaving the skin on can add texture and extra nutrients, but the stacks may not hold together as neatly. If you prefer a smoother look and texture, peel them.
Can I add more flavors?
Definitely! Sprinkle paprika, chili flakes, or smoked salt for an extra kick. You can also mix fresh rosemary or sage into the butter mixture for more depth
Roasted Sweet Potato Stacks with Boursin Cheese
Equipment
Ingredients
Instructions
Notes
Nutrition