These Candied Sweet Potato Stacks are the ultimate side dish for your upcoming holiday feasts! A tasty twist on traditional sweet potato casserole with a wow-factor presentation.
The secret to perfectly stacked sweet potato slices (say that 10 times fast) is the set-up. I layer up the thinly sliced sweet potatoes with a spiced butter and brown sugar mixture that bubbles into the most delicious caramel sauce. Each sweet potato stack stays put in its’ own muffin tin cup, so the potatoes don’t slide around and the sauce soaks into all of the bottom layers.
PRO-TIP: To spare yourself some prep time on big party day, these sweet potato stacks can be made a day in advance. Simply follow the steps to prepare a pan full of sweet potato stacks with the brown sugar/butter sauce on each one and then cover with foil or plastic wrap. When you’re ready to put these in the oven or on your indirect grill, just remove the foil and bake as directed.
Once these beauties are baked, be sure to give them a few minutes in the pan to cool slightly before transferring them to a serving dish. That will give the caramel and the sweet potatoes enough time to come together so your stacks don’t fall apart. If you want a little extra garnish for the plate, you can sprinkle with some more cinnamon or freshly grated nutmeg.
PS- I’m still counting these as a vegetable. Yes, they are dripping in sticky sweet caramel and marshmallows, but under all that is something that once grew in the ground. Ha!