If you’re craving a dish that’s bursting with warmth, sweetness, and a touch of cozy sophistication, look no further than the Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe. This vibrant side is a celebration of tender sweet potatoes layered with a luscious almond butter glaze, kissed by garlic and smoky paprika, and finished with crunchy roasted almonds and fragrant thyme. It’s the perfect combination of sticky, savory, and nutty flavors that can transform any meal into something truly special, whether for weeknight dinners or festive gatherings.
Ingredients You’ll Need
These ingredients are simple yet powerful, each bringing unique textures, flavors, and colors that come together harmoniously in this Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe.
- Sweet potatoes (2 large): The star of the dish, thinly sliced for perfect stacking and the perfect balance of sweetness and earthiness.
- Olive oil (2 tablespoons): Adds a smooth richness and helps the sweet potatoes crisp up beautifully in the oven.
- Pure maple syrup (2 tablespoons): Provides natural sweetness and a delightful sticky glaze that makes these stacks irresistible.
- Almond butter, smooth (1 tablespoon): Brings creamy nuttiness that wonderfully complements the sweet potatoes and garlic.
- Garlic cloves, minced (2): Infuses each bite with aromatic depth and a subtle punch of savoriness.
- Smoked paprika (½ teaspoon): Adds a warm, smoky undertone that elevates the overall flavor profile.
- Salt (½ teaspoon): Enhances all the natural flavors and balances the sweetness.
- Black pepper (¼ teaspoon): A gentle spice to give the stacks a little kick.
- Fresh thyme leaves (1 tablespoon plus extra): Bring fresh herbaceous notes that lighten and brighten the dish.
- Chopped roasted almonds (2 tablespoons): Provide a crunchy contrast that adds texture and nuttiness.
- Cooking spray or extra oil: Essential for greasing the muffin tin and ensuring the stacks come out easily without sticking.
How to Make Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe
Step 1: Prepare Your Oven and Tin
Start by preheating your oven to 400°F (200°C) and lightly greasing a 12-cup muffin tin with cooking spray or a bit of olive oil. This ensures your sweet potato stacks will release easily after baking without any sticking or mess.
Step 2: Mix the Flavorful Glaze
In a large mixing bowl, whisk together olive oil, pure maple syrup, smooth almond butter, minced garlic, smoked paprika, salt, and black pepper until you have a glossy, smooth mixture. This irresistible glaze is the heart of the Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe, melding sticky sweetness with smoky and savory notes.
Step 3: Toss the Sweet Potato Slices
Add the thinly sliced sweet potatoes and fresh thyme leaves into the bowl with your glaze. Gently toss everything together until every slice is evenly coated with the flavorful mixture. The thyme adds that herbal zing that makes each bite pop!
Step 4: Assemble the Stacks
Begin stacking the sweet potato slices in each muffin cup, filling them about three-quarters full. Drizzle any leftover glaze from the bowl over the stacks for an extra layer of sticky sweetness that will caramelize beautifully in the oven.
Step 5: Bake to Perfection
Cover the muffin tin loosely with foil and bake for 30 minutes. This step lets the flavors meld while the sweet potatoes soften. Then, remove the foil and bake for an additional 15 to 20 minutes until the edges get deliciously crispy and the centers become tender and melt-in-your-mouth.
Step 6: Garnish and Serve
Let your stacks cool for 5 minutes to set, then use a spoon to gently lift them out of the tin. Sprinkle with chopped roasted almonds and extra fresh thyme leaves to finish with a crunchy, herbal flourish that completes this stunning dish.
How to Serve Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe
Garnishes
To enhance the beauty and flavor of your Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe, top them with freshly chopped thyme and crunchy roasted almonds. If you like, a small drizzle of tahini or vegan yogurt adds a creamy tang that pairs wonderfully with the sweetness and smokiness.
Side Dishes
These stacks make an ideal side for roasted vegetables, hearty salads, or a protein-rich main such as grilled tofu or a lentil loaf. Their sweet and savory notes also complement holiday roasts or vegan mains that need a bit of indulgent charm.
Creative Ways to Present
Try serving each stack on a rustic wooden board with a sprinkle of microgreens or edible flowers for a vibrant pop of color. Alternatively, stack a few on a plate with a side of tangy apple chutney to delight guests with contrasting flavors and textures for a truly festive touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover sticky maple sweet potato stacks in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making them a perfect option for quick lunches or easy meal prep.
Freezing
You can freeze these stacks if you want to save them longer. Place them on a baking sheet in a single layer to freeze individually first, then transfer to a freezer bag or container. They will keep well for up to 2 months without losing that delicious flavor or texture.
Reheating
To reheat, simply pop the stacks in a preheated oven at 350°F (175°C) for about 10 to 15 minutes until warmed through and the edges regain crispiness. Avoid microwaving to keep that perfect texture intact!
FAQs
Can I use other nuts instead of almonds for the topping?
Absolutely! Walnuts, pecans, or even pistachios can be fantastic alternatives, each bringing their own unique crunch and flavor nuances that pair beautifully with the maple syrup and garlic glaze.
Is this recipe suitable for gluten-free diets?
Yes! All the ingredients in the Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe are naturally gluten-free, making it a safe and tasty choice for those avoiding gluten.
How thin should the sweet potato slices be?
Try to slice the sweet potatoes about 1/8-inch thick. This thickness is key to achieving tender layers that still hold their shape and get crispy edges after baking.
Can I make this recipe nut-free?
You can swap the almond butter for sunflower seed butter or tahini to make this recipe nut-free, though it will change the flavor profile slightly. Both alternatives still provide that creamy texture that’s essential for the glaze.
How spicy is this recipe? Can I add more heat?
The Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe has a gentle warmth from the smoked paprika. If you crave more spice, simply add a pinch of cayenne pepper or red chili flakes to kick it up a notch.
Final Thoughts
This Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe is truly a hidden gem that brings comfort, elegance, and incredible flavor to your table. Its layers of sticky sweetness, savory garlic, and crunchy almonds make it a dish you and your loved ones will come back to again and again. I can’t wait for you to try it and experience just how wonderfully simple ingredients can create something so deliciously memorable!
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Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe
- Total Time: 1 hour
- Yield: 12 stacks 1x
- Diet: Vegan, Gluten Free
Description
These Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter are a deliciously sticky and flavorful vegan side dish featuring thinly sliced sweet potatoes coated in a smooth blend of olive oil, pure maple syrup, almond butter, garlic, and smoked paprika. Baked until tender and crispy, then topped with crunchy roasted almonds and fresh thyme, these stacks make a festive addition to any meal or holiday spread.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and thinly sliced into 1/8-inch rounds
- 2 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 tablespoon almond butter (smooth)
- 2 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh thyme leaves (plus extra for garnish)
- 2 tablespoons chopped roasted almonds (for topping)
- Cooking spray or extra oil (for greasing muffin tin)
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin with cooking spray or extra oil to prevent sticking.
- Make the Maple Mixture: In a large bowl, whisk together olive oil, pure maple syrup, smooth almond butter, minced garlic, smoked paprika, salt, and black pepper until you achieve a smooth, uniform mixture.
- Coat Sweet Potatoes: Add the thinly sliced sweet potatoes and fresh thyme leaves to the bowl. Toss everything well, ensuring each sweet potato slice is evenly coated with the maple and almond butter mixture.
- Stack the Slices: Begin stacking the coated sweet potato slices into each muffin cup, filling them about three-quarters full. Drizzle any remaining maple mixture from the bowl over the stacked slices for extra flavor.
- Bake Covered: Cover the muffin tin loosely with aluminum foil and bake in the preheated oven for 30 minutes. This allows the sweet potatoes to cook through gently.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the edges of the stacks become crispy and the centers are tender.
- Cool and Serve: Let the sweet potato stacks cool in the muffin tin for 5 minutes, then carefully remove them using a spoon. Garnish each stack with chopped roasted almonds and extra fresh thyme before serving.
Notes
- For a spicy kick, add a pinch of cayenne pepper to the maple mixture before coating the sweet potatoes.
- These stacks pair well with a drizzle of tahini or vegan yogurt for added creaminess.
- Ensure the sweet potatoes are sliced thinly and uniformly for even cooking.
- You can prepare the stacks a few hours ahead and reheat gently in the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
