Tri-Color Sweet Potato Stacks (Crispy Muffin Tin Potatoes)
These tri-color sweet potato stacks are crispy on the edges, tender in the middle, and baked in a muffin tin for a playful, dinner-party side dish.
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I feel like everyone defaults to roasted potatoes for dinner parties and gatherings. And of course, there's wrong with that! But don't you love it when you bring something to a dinner party and everyone goes crazy over it because it's unique, or particularly colorful, or includes interesting (but easy to find) ingredients? I’m always chasing ways to take the classics and make them feel fresh again. A small twist. A little color. Something that makes people pause before they dig in.
These absolutely do the trick.
My girlfriend calls them potato castles, and she’s not wrong. They’re simple stacks of purple, orange, and white sweet potatoes, but baking them in a muffin tin gives you this incredible crisp on the top and the bottom.
They look playful on the table, the same way my fully loaded baked potato waffles do, they’re fun to assemble, and they deliver that familiar sweet potato comfort in a way that feels totally new. Bring these to a pot-luck or holiday dinner and watch what happens. (Spoiler alert: They disappear fast.)
Why these Tri-Color Potato Stacks work
Thinly sliced sweet potatoes cook evenly and crisp beautifully when stacked. The muffin tin holds everything in place, while olive oil and Parmesan create golden, savory edges. Using multiple colors adds visual impact without changing the flavor people already love.
"These were so fun! The colors are incredible, and obviously they taste delicious."
- Jules (email subscriber)
Recipe
Tri-Color Sweet Potato Stacks (Crispy Muffin Tin Potatoes)
Equipment
- Mandolin or sharp knife
- Standard muffin tin
Ingredients
- 1 purple sweet potato peeled and thinly sliced
- 1 white sweet potato peeled and thinly sliced
- 1 orange sweet potato peeled and thinly sliced
- 3 –4 tablespoons olive oil
- ½ to ¾ cup finely grated Parmesan divided
- 1 –2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Slice: Peel and thinly slice 1 purple, 1 white, and 1 orange sweet potato to about ⅛-inch thick using a mandolin or sharp knife.
- Prep: Lightly oil a standard muffin tin and sprinkle a pinch of Parmesan and thyme into the bottom of each cup.
- Season: Toss the sliced potatoes with 3–4 tablespoon olive oil, about ½ cup grated Parmesan, 1–2 teaspoon thyme, and salt and black pepper until evenly coated.
- Stack: Layer the potatoes into the muffin cups, alternating colors and pressing gently to keep the stacks compact.
- Top: Sprinkle the remaining Parmesan evenly over each stack.
- Bake: Cover loosely with foil and bake at 400°F (205°C) for 15 minutes, then uncover and bake another 10 minutes until golden and crisp on top.
- Rest: Let the stacks rest for 3–5 minutes so they hold together before removing.
- Serve: Carefully lift out and serve warm.
Notes
- Uniform slices matter: Thin, even slices are key for crisp edges and tender centers.
- Cheese swap: Pecorino works if you want a sharper finish.
- Make ahead: Slice and season the potatoes earlier in the day, then stack and bake just before serving.
- Extra herbs: Rosemary or sage are great holiday swaps for thyme.
- Serving tip: A small offset spatula makes removal easy.
Nutrition
Frequently Asked Questions for the Tri-Color Sweet Potato Stacks
You can prep and stack them a few hours ahead, then bake just before serving for the best texture.
A mandolin helps with even slices, but a sharp knife works if you take your time.
Yes. Yukon gold or russet potatoes work well, though sweet potatoes bring more color and sweetness.
The muffin tin holds the stacks upright and helps crisp the tops and bottoms evenly.
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