If you ever find yourself with a lonely sweet potato and a craving for something a little special, these stacked beauties are honestly one of my favorite discoveries from my frantic Wednesday night experiments (I was actually out of regular potatoes that one time and things just snowballed!). I think of this recipe as the veggie sidekick everyone loves, but nobody expects. Oh, and it always brings out that mixture of awe and confusion at potlucks (“wait, these aren’t just chips?”). My cousin’s even tried to pass them off as appetizers at Thanksgiving. We all politely ignored how many he ate himself, bless him.
Why You’ll Love This (Or At Least, Why My Crew Does)
I make this when the fridge is looking, let’s say, uninspiring but I still want something that feels like effort. My family goes a bit wild for it (my teenager suspects there’s ‘something addictive’ in the sauce, ha!). The chipotle kick isn’t overwhelming, but if you’ve got spice-sensitive eaters, use less… or none, to be honest, and it’ll still work. I did try skipping the cheese once and, let’s just say, I don’t recommend it except in emergencies.
Oh, and peeling the sweet potatoes? Total chore. But, live and learn: leave the skins on and they get oddly crispy, in a good way.
The Ingredients List (You Have Options, Trust Me)
- 3-4 medium sweet potatoes (I sometimes just weigh out about 700g, but that’s me eyeballing it)
- 2 tablespoons olive oil (use avocado oil in a pinch – or whatever’s within arm’s reach)
- Salt and black pepper, to taste (I’m a bit heavy-handed with the salt but do what feels right to your palate)
- 1 teaspoon smoked paprika (I’ve subbed in half a spoon of regular paprika and a pinch of cayenne—it’s fine, honestly)
- 1/2 cup grated Parmesan (honestly, any hard cheese works—the stuff in the green can, sure, I won’t judge)
- 1 tablespoon chopped fresh thyme or rosemary (don’t sweat it if you only have dried or none at all)
- For the chipotle sauce:
- 3 tablespoons mayo (I use regular, but vegan mayo’s fine)
- 1 tablespoon plain yogurt or sour cream (just yogurt works if you’re out of the other stuff)
- 1-2 teaspoons chipotle in adobo (or a shake of chipotle powder, if you’re raiding the back of your cupboard)
- 1 teaspoon lime juice (I’ve squeezed a sad, wrinkly lemon in there and survived)
- Pinch salt
How I Actually Make These (Some Steps Are Simpler Than Others)
- Preheat your oven to 400°F (200°C). You can go 425 if you’re impatient (like I am, usually) but then just watch the edges don’t burn.
- Slice the sweet potatoes into thin rounds—somewhere between a thick coin and a poker chip, if that makes sense. 1/8 inch? Good luck eyeballing that. Don’t worry if they’re not all even, it’s rustic.
- Toss the slices in a big bowl with olive oil, salt, pepper, smoked paprika, and thyme. I sometimes use my hands… it’s just easier (and more fun, if the kids are around).
- Stack the slices in little piles on a baking tray lined with parchment—about 6 rounds per stack, but honestly, no one’s counting.
- Sprinkle generously with Parmesan (this is where I taste a little, because, cheese), making sure some goes down the sides. This helps the edges crisp up all weird and lovely.
- Bake for about 25 minutes, then check. If the edges are getting too dark, loosely cover with foil and give it another 10 or so. They should be fork-tender and the bottoms golden brown. Actually, I find it works better if you flip the tray halfway through, but I forget half the time.
- While everything’s roasting, whip up the chipotle sauce: just stir all the ingredients together in a little bowl. Taste. Add more spice if you’re feeling bold. Or just eat it with a spoon (I have, zero regrets).
- Let the stacks cool for a minute—burned my mouth more times than I’ll admit. Drizzle or dip with the sauce. Eat right away, if you can resist.
Notes from My Many (Slightly Imperfect) Attempts
- If you stack them too high, they topple; don’t ask me how many I’ve rescued from the bottom of the oven.
- I once forgot the paprika; surprisingly, my kids noticed.
- Chilled leftovers make a pretty good snack — my youngest calls them “pancake chips.”
Stuff I’ve Tried (Some Better Than Others)
I once swapped in butternut squash for the sweet potatoes—it sort of worked, but the stacks were much sloppier. Yukon golds work too if you’re feeling traditional. Adding bacon on top? Delicious, but wow, the clean-up. And plain Greek yogurt instead of mayo in the sauce makes it tangier but a bit less creamy.
Gear You’ll Need (Or Not Need, Actually)
- Decent knife (Mandolines make the slicing perfect, but honestly, I’ve managed with a steak knife before. Just.. don’t rush it.)
- Parchment lined baking tray (or just oil the tray and use a spatula to unstick; worked fine in my old flat)
- Small bowl and spoon for the sauce (the spoon will mysteriously disappear during cooking, you’ll see)
Storage That Rarely Matters Here
Technically, these will keep in an airtight container for up to 2 days in the fridge—but, in my house, they’ve never survived more than a few hours. Re-crisp in a hot oven for a bit if needed. The sauce separates after a day, but a quick stir fixes that.
How We Serve ‘Em (The Chaos Edition)
Usually, I pile them on a board and let everyone dig in, which feels quite festive. They’re great with roast chicken, or on their own for lunch. My mum likes them next to a simple green salad—it’s somehow very posh that way. Or really just standing around the kitchen with a glass of something; no rules.
Real Life Pro Tips (Learn from My Sins)
- I once tried rushing the baking by cranking up the oven and ended up with charred frisbees. Don’t do it. Slow-ish and steady brings out the caramelized edges, trust me.
- If you skip oiling the parchment, they stick like nobody’s business. I learned this the hard way (and won’t again).
People Actually Ask Me (All the Time, Apparently)
- Can I make this ahead? Sort of! The stacks reheat okay, but they taste best when fresh—next-day is still good for lunches, but the texture shifts.
- Do I have to peel the sweet potatoes? Nope, but wash them well. The skin gets nice and crunchy, which I think is half the point; some folks aren’t fans, though.
- How spicy is the chipotle sauce? Not wild, but you can tame it by using less chipotle or more yogurt. Or ditch it entirely for plain sour cream; it’s your kitchen!
- Can I freeze them? I wouldn’t, to be honest. Turns out a bit mushy, and not in an endearing way.
- What else can I serve this with? Try alongside chili (I like this recipe), or as a part of a bigger tapas thing (if you need snack ideas, see here). Or, if you just want to call stacks “dinner,” I completely support that.
Oh—small digression—if your pet comes sniffing around during this, do not drop a chipotle-laden potato on the floor. My dog still side-eyes me every time I open the canned peppers.
So there you have it. Roasted Sweet Potato Stacks with Chipotle Sauce, as cooked by an occasionally distracted, somewhat snack-obsessed home cook, with all the uneven edges and family quirks intact. Let me know how yours go—even if you end up eating them all before anyone else gets a look in. (It happens to the best of us.)
Ingredients
- 3 large sweet potatoes, peeled and thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup sour cream
- 1–2 chipotle peppers in adobo sauce (minced)
- 1 tablespoon lime juice
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet or muffin tin with parchment paper or lightly grease it.
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2In a large bowl, toss sweet potato slices with olive oil, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
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3Stack the sweet potato slices in small piles and arrange them on the baking sheet or in muffin tin wells.
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4Roast in the preheated oven for 35–40 minutes, or until the stacks are golden and the edges are crispy.
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5While the potatoes roast, mix sour cream, minced chipotle peppers, lime juice, and a pinch of salt in a small bowl.
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6Drizzle chipotle sauce over the roasted sweet potato stacks and garnish with chopped cilantro before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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