stacked sweet potatoes on a rack
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raw sweet potato slices in a bowl
all ingredients in a bowl
melted butter, oil and garlic in a pot
all ingredients stirred together
stacks of potatoes in muffin tin
cooked stacks in muffin tin
sweet potato stacks on a rack
stacks of sweet potatoes on a rack
stacked sweet potatoes on a rack

Gremolata Stacked Sweet Potatoes

Stacked sweet potatoes get a flavor boost from flavored gremolata olive oil.
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 10 minutes
Course Sides
Cuisine General
Servings 3 Served
Calories 253 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 2 Tbsp. Butter
  • 2 Tbsp. Patricia and Paul Gremolata Olive Oil
  • 2 Garlic cloves finely minced
  • 2 Sweet potatoes peeled and sliced thin
  • 1 Tbsp. Fresh thyme chopped
  • 1 Tbsp. Fresh Basil chopped
  • 1 Tsp. Dried oregano
  • 1/4 Cup Parmesan grated or shaved
  • 1/4 Cup Gruyere shredded
  • Kosher salt and freshly ground black pepper to taste
  • Cooking spray
  • Flaky salt to finish


  • Preheat the oven 400° F. Spray a 6 cup muffin tin with cooking spray.
  • In a small pan, melt together the butter, oil and garlic until fragrant, about 5 minutes.  Alternatively, put the ingredients in a small dish and microwave in 10 seconds increments until hot and fragrant.
  • Using a mandoline, slice the peeled sweet potatoes into thin slices (about 1/8 inch). Alternatively, use a sharp knife and carefully slice the potatoes. Add to a large bowl and top with the olive oil/butter, thyme, basil, oregano, parmesan, Gruyere and a 1/4 teaspoon of salt and a pinch of black pepper. Toss to combine.
  • Add the sweet potatoes evenly in stacks in each muffin cup in the prepared muffin tin. Stack them high – they will shrink down while roasting. Cover with foil.
  • Put in the oven and roast for 40 minutes. Remove the foil and continue cooking another 20 minutes or until the potatoes are tender and light brown around the edges. Run a knife around the edges of each stack to make sure they don’t stick. Using a tablespoon, scoop them up. Serve on a platter sprinkled with some flaky salt. (Maldon is a fav!)


Calories: 253kcalCarbohydrates: 41gProtein: 10gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 18mgSodium: 368mgPotassium: 582mgFiber: 5gSugar: 11gVitamin A: 22039IUVitamin C: 13mgCalcium: 308mgIron: 2mg
Keyword sides
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