Name: Crispy Sweet Potato Stacks with Browned Butter Sage Drizzle
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2–3 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick); 2 tbsp olive oil or melted butter; Salt and black pepper to taste; 1/2 tsp garlic powder (optional); 1 tsp fresh thyme leaves (optional); 4 tbsp unsalted butter (for browning); 6–8 fresh sage leaves; 2 tbsp grated parmesan (optional, for garnish)

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Crispy sweet potato stacks with browned butter sage drizzle are a show-stopping side dish that I love to serve for special occasions or cozy dinners at home. Thin slices of sweet potato are layered and roasted until crisp on the edges and tender in the middle, then finished with a warm, nutty browned butter infused with fragrant sage. It’s elegant, earthy, and absolutely delicious.

Why You’ll Love This Recipe

I love how this dish takes simple ingredients and turns them into something that looks and tastes gourmet. The sweet potatoes get beautifully crisp on the outside while staying soft inside, and the browned butter with sage adds an irresistible savory depth. It’s a perfect combination of sweet, salty, crispy, and rich—all in one elegant little stack. Whether I’m hosting a holiday meal or just want to elevate my weeknight dinner, these always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes (peeled and thinly sliced)
Olive oil or melted butter
Salt and black pepper
Garlic powder (optional)
Fresh thyme leaves (optional for roasting)
Unsalted butter (for browning)
Fresh sage leaves
Grated parmesan (optional for garnish)

Directions

I start by preheating the oven and greasing a muffin tin or baking dish.
I peel and thinly slice the sweet potatoes using a mandoline or sharp knife for even rounds.
I toss the slices in olive oil, salt, pepper, and garlic powder until evenly coated.
I stack the slices into the muffin tin, layering them tightly, and sprinkle fresh thyme on top if I’m using it.
I roast the stacks until the edges are golden and crispy and the centers are soft, usually about 45–50 minutes.
While they bake, I melt butter in a small pan until it turns golden brown and smells nutty, then I add sage leaves and let them crisp slightly.
I drizzle the browned butter sage mixture over the hot sweet potato stacks right before serving, and sometimes I add a little parmesan on top.

Servings and timing

This recipe makes about 12 stacks, enough for 4 to 6 servings. It takes around 20 minutes to prep and about 45–50 minutes to bake, so I usually set aside just over an hour total.

Variations

When I want extra richness, I use half olive oil and half melted butter for coating the sweet potato slices. For a more savory spin, I add parmesan between the layers before baking. Sometimes I add a hint of cayenne for spice or swap the sage for rosemary or thyme, depending on what I have. I’ve even added a drizzle of maple syrup to the butter for a sweet-savory twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven or air fryer at 350°F until warmed through and crispy again. Microwaving works, but I find it softens the edges, so I usually avoid that when I want them to stay crisp.

FAQs

Do I need a muffin tin to make these?

No, but I find a muffin tin helps the stacks hold their shape. I’ve also made them in a small baking dish or ramekins with great results.

Can I use a different type of potato?

Yes, I’ve made these with Yukon gold or russet potatoes too. They’re just as delicious but have a slightly different flavor and texture.

How thin should I slice the sweet potatoes?

I try to get them about 1/8 inch thick. A mandoline makes this easy and ensures even cooking, but a sharp knife works too with some patience.

Can I make these ahead of time?

Yes, I assemble and roast them earlier in the day, then reheat and drizzle with the browned butter right before serving.

What’s the best way to keep the edges crispy?

I make sure not to overcrowd the muffin tin, and I roast them uncovered. Using convection heat if my oven has that option also helps crisp things up nicely.

Conclusion

Crispy sweet potato stacks with browned butter sage drizzle are a beautiful, flavorful side that always feels a little extra special. I love how easy they are to prepare, yet they look and taste like something from a fancy restaurant. Whether it’s a holiday table or a cozy dinner for two, these stacks bring elegance, comfort, and incredible flavor to any meal.