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

Scale

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)

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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