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Miso Maple Sweet Potato Stacks Recipe

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3.9 from 13 reviews

Delight in these Miso Maple Sweet Potato Stacks, a savory and sweet side dish perfect for any occasion. Thinly sliced sweet potatoes are coated in a rich blend of olive oil, butter, maple syrup, white miso, garlic, and fresh herbs, then layered and baked to tender perfection with a crispy top. This recipe yields a visually stunning and flavorful accompaniment that is both comforting and sophisticated.

  • Author: Lilya
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Fusion (Japanese-inspired American)
  • Diet: Vegetarian

Ingredients

Sweet Potato Stacks

  • 3 Pounds Orange Sweet Potatoes (washed, dried, and thinly sliced about 1/16 inch thick)
  • ¼ Cup Olive Oil
  • ¼ Cup Butter (melted)
  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons White Miso Paste
  • 4 Cloves Garlic (mashed)
  • 2 Teaspoons Fresh Thyme (stems removed and finely chopped)
  • 1 Tablespoon Fresh Rosemary (stems removed and finely chopped)
  • 1 Bunch Chives (finely chopped, about ½ cup)
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Ground Black Pepper
  • ¼ Cup Chives (finely chopped, for garnish)

Instructions

  1. Preheat and Slice - Preheat your oven to 400°F (204°C). Wash, dry, and thinly slice the sweet potatoes to approximately 1/16 inch thickness to ensure even cooking and layering.
  2. Prepare Miso Maple Herb Mixture - In a separate bowl, combine the olive oil, melted butter, maple syrup, white miso paste, mashed garlic, fresh thyme, fresh rosemary, chopped chives, kosher salt, and ground black pepper. Mix thoroughly to create a flavorful herb-infused sauce.
  3. Coat Sweet Potatoes - Pour the miso maple herb mixture over the sliced sweet potatoes and toss gently but thoroughly to coat every slice evenly, enhancing the flavor and moisture of the stacks.
  4. Assemble Stacks - Using a jumbo or standard 12-slot muffin tin, layer the coated sweet potato slices neatly in each slot, filling slightly above the rim since the sweet potatoes will shrink during baking.
  5. Bake Covered - Cover the muffin tin tightly with aluminum foil and bake in the preheated oven for 25 minutes to allow the sweet potatoes to start softening while retaining moisture.
  6. Uncover and Continue Baking - Remove the foil and bake for an additional 25 minutes until the sweet potatoes are fork tender and the top layers begin to crisp up beautifully.
  7. Optional Broil - For extra crispiness on top, broil the stacks for 2 minutes at the end of baking. Watch closely to prevent burning.
  8. Serve - Carefully remove each sweet potato stack from the muffin tin, garnish with the remaining finely chopped chives, and serve warm as a savory-sweet side dish.

Notes

  • Slicing the sweet potatoes thinly ensures they cook evenly and stack well.
  • Use a sharp knife or mandoline for even slices to prevent uneven cooking.
  • If you don't have white miso paste, an equal amount of yellow miso can be substituted, though flavor will vary slightly.
  • To make the stacks vegan, use a plant-based butter substitute instead of regular butter.
  • Broiling at the end is optional but highly recommended for a crisp top.
  • These stacks can be prepared ahead and gently reheated in the oven before serving.

Find it online: https://familyhomemeals.com/miso-maple-sweet-potato-stacks-recipe/