These personal-size sweet potato stacks are layered with velvety honey butter, fragrant garlic, and herbs, then baked right in a muffin pan for a picture-perfect winter side. They’re simple to assemble, easy to prep ahead, and reheat beautifully for holiday dinners.
Plan on 1–2 stacks per guest. Servings can be adjusted by clicking the number beside the serving size when posted.
Ingredients
-
2 pounds sweet potato (see note below)
-
4 tablespoons unsalted butter
-
2 cloves garlic, finely grated
-
1 tablespoon fresh thyme leaves, plus extra for garnish
-
2 tablespoons honey
-
½ teaspoon kosher salt
-
¼ teaspoon black pepper
Note: Choose sweet potatoes that are medium-wide and more uniformly shaped for easy stacking.
Instructions
-
Preheat oven to 400°F / 200°C.
-
Grease a standard 12-cup muffin pan with nonstick spray or brush lightly with neutral oil. Set aside.
-
Melt butter in the microwave or on the stovetop. Whisk in grated garlic and honey. Let cool slightly.
-
Using a mandolin (preferred) or a very sharp knife, slice the sweet potato to 1/16-inch thickness. Peeling is optional.
-
Transfer slices to a large bowl and pour the honey-butter mixture over top. Add thyme, salt, and black pepper.
-
Gently toss, ensuring a thin coating of butter slips between most of the slices.
-
Build neat little stacks inside each muffin cup, filling fully to the top (or a touch above).
-
Bake uncovered until tops are lightly caramelized and potatoes are fork-tender, about 30–40 minutes (time varies by slice thickness).
-
Remove from oven. If any stacks tilt, carefully straighten with a spoon. Rest 5 minutes before lifting out.
-
Serve warm with a sprinkle of fresh thyme over top.