Sweet Potato Stacks with Nutmeg and Thyme
Elegant and flavorful sweet potato stacks, baked to crispy perfection and seasoned with nutmeg and thyme, perfect for any festive dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 3 large sweet potatoes (orange or white varieties)
- 3 tablespoons vegetable oil (or olive oil)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the vegetable oil, thyme, salt, and nutmeg.
- Peel and slice the sweet potatoes very thinly (about 1/16 inch thick) using a mandoline slicer.
- Lightly brush six muffin tin cups with the seasoned oil mixture. Begin layering sweet potato slices into each cup, brushing every second or third slice with the seasoned oil.
- Place the muffin tin in the preheated oven and bake for 25–30 minutes, until the edges are golden brown and crispy.
- For even crispier edges, remove the stacks from the muffin tin during the last 5 minutes and place them on a baking sheet under the broiler.
Notes
These stacks can be prepared ahead of time and refrigerated, and they freeze well for later use. Reheat in the oven for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg