Crispy Roasted Sweet Potato Stacks
Ingredients
- 3 large sweet potatoes, peeled
- 3 tbsp unsalted butter, melted
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, finely minced
- 1 tbsp fresh thyme leaves, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1/2 cup Parmigiano-Reggiano, finely grated
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika
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Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a standard 12-cup muffin tin with olive oil.
- 2
Using a mandoline or a very sharp knife, slice the sweet potatoes into uniform rounds approximately 1/8-inch (3mm) thick.
- 3
In a large bowl, whisk together melted butter, olive oil, minced garlic, thyme, rosemary, grated Parmigiano-Reggiano, salt, pepper, and smoked paprika.
- 4
Add the sweet potato slices to the bowl and toss thoroughly with your hands to coat every slice evenly.
- 5
Stack the slices neatly inside the muffin tin cups, filling them slightly above the rim as they will condense while baking.
- 6
Cover the tin loosely with aluminum foil and bake for 20 minutes to tenderize the centers.
- 7
Remove the foil and bake uncovered for another 15 minutes, until the top edges turn golden brown and delightfully crispy.
- 8
Allow the stacks to cool in the pan for 5 minutes, then run a thin butter knife around the edges to lift them out gently before serving.
Notes
Using a mandoline slicer is essential for achieving the uniform thickness needed for even cooking and crispiness. For an added layer of texture and rich flavor, sprinkle an extra tablespoon of grated Parmesan over the tops during the final 5 minutes of baking.
The Story Behind Layered Root Vegetables
Rooted in the ancient domestication of sweet potatoes in Central and South America over 5,000 years ago, this humble tuber has traveled globally to become an adaptable culinary staple. The technique of stacking wafer-thin sliced vegetables draws directly from classic French *gratin* principles, such as *Pommes Anna*, which rely on layering butter and heat to achieve structural crispness. Combining the natural sweetness of American cultivars with European aromatic butter and hard cheeses creates a harmonious bridge between Old and New World cooking traditions.
Discover Crispy Roasted Sweet Potato Stacks
Yotam Ottolenghi
Renowned for his innovative vegetable-forward dishes, Yotam Ottolenghi frequently pair caramelised root vegetables with savory garlic, sharp cheeses, and fresh herbs. His cooking philosophy highlights high-heat roasting to draw out sweet potatoes' natural sugars while achieving vibrant textural contrast.