Do you have a favorite holiday side? My family loves it all, but sweet potatoes are always served at our holiday gatherings. This year, we wanted to try something new, so I made these roasted sweet potato stacks. They are a prettier way to serve sweet potatoes, and I personally think even tastier. These turned out even better than I expected because they are pretty and delicious. These sweet potato stacks have the perfect combination of sweet and savory, crispy and creamy. They are seriously so delicious. This recipe is also very easy to accomplish, especially if you have a mandoline and a muffin tin. To start, you need to find a couple of sweet potatoes that are long and thin. You want the slices to fit easily in the muffin tin for easy stacking. Once you peal the potatoes, you toss the slices with the butter, oil, rosemary and thyme. I personally love using both herbs, but if you don't like one, you can totally substitute for something else. Sage would be another great herb choice for this side dish too. Next, you'll stack the slices into each of the tins. use the residual butter mixture to top each of the muffin tins. Then, bake at 375 until the potatoes start to brown, roughly 30-45 minutes, but make sure they don't burn. We put ours under the broiler for a bit to get the top a little browner once we knew the potatoes were cooked through. You can use a fork or skewer to check doneness. You definitely want the potatoes to be super tender on the inside. Once the potatoes are done, you can add a bit more butter or olive on the top and also add a sprinkling of fresh herbs on top for extra flavor and color. Serve these immediately, or warm. They would hold ok for room temperature, but I prefer them warm. You can reheat them in the oven to ensure you keep the crispy external texture. Are you looking for other holiday recipes? Here is my roundup of 10 healthy Thanksgiving sides you need to check out. Roasted Sweet Potato Stacks Ingredients: 2.5 lb sweet potato, 2 - 2.5 inches wide 3 tbsp unsalted butter, melted 1 1/2 tbsp olive oil 2 tbsp finely chopped fresh rosemary 2 tbsp finely chopped thyme 1 1/4 tsp salt 1/2 tsp black pepper Directions: Preheat oven to 375. Peel the potatoes, then slice thinly (about 1/10" thick). I used a mandoline to get mine extra thin and consistently sized. Transfer into a large bowl. Add remaining ingredients and toss well with your hands. Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink some. Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl. Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked through. Brush the tops with residual butter and use a fork to remove the stacks from the muffin tin. Serve warm.