Imagine golden rounds of tender sweet potato, caramelized at the edges, stacked tall and glazed with a glossy maple drizzle, then finished with a creamy, garlicky almond butter sauce. That’s the magic of Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter—there’s something truly irresistible about the pairing of sweet, savory, and nutty flavors in every luscious bite. Whether it’s the starring side for a holiday feast or a weeknight treat, this recipe brings a burst of color, warmth, and a dash of gourmet flair to any table.

Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe - Recipe Image

Ingredients You’ll Need

The ingredients here are few but mighty, each one playing a role in building layers of flavor and eye-catching color. These staples are probably already in your kitchen, yet together they create a surprisingly elegant vegan dish.

Sweet potatoes: The star ingredient; choose ones with deep orange flesh for maximum sweetness and vibrancy.
Olive oil: Adds richness and helps crisp up the edges while keeping the stacks tender inside.
Pure maple syrup: Gives these stacks their signature sticky-sweet caramelization—use the real stuff for best flavor.
Garlic: A double hit in both the stacks and the drizzle, offering savory depth and irresistible aroma.
Smoked paprika: Brings a gentle smokiness and gorgeous color—smoked is best, but regular paprika works too.
Salt: Just enough to balance the sweetness and awaken all those flavors.
Black pepper: Adds a subtle kick to round out every bite.
Fresh thyme or rosemary (optional): For an herbal note that really shines during the holidays, though feel free to skip if you’re a purist.
Almond butter: Forms the creamy, nutty backbone of the drizzle; go for unsweetened and roasted if you can.
Apple cider vinegar: Adds just a touch of brightness to cut through the richness.
Warm water: Adjusts the drizzle’s texture to silky perfection—start with a little, add more as needed.

How to Make Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter

Step 1: Prepare the Sweet Potatoes

Start by peeling your sweet potatoes and slicing them as thinly as you can—about 1/8 inch is perfect for layering. This is the secret behind stacks that become meltingly tender inside, with irresistibly crisp edges. A mandoline makes this a snap, but a sharp knife and a steady hand work just fine too.

Step 2: Toss With Everything Good

In a large bowl, toss the sweet potato slices with olive oil, maple syrup, minced garlic, smoked paprika, salt, black pepper, and herbs if you’re feeling fancy. Make sure every slice gets a little love—massage it all in so the seasonings coat each piece evenly. The maple syrup brings that sticky, caramelized finish, while the garlic and smoked paprika add complexity and depth.

Step 3: Stack and Shape

Lightly grease a muffin tin or some small ramekins. Then, layer those glistening sweet potato rounds into each cavity, stacking them to fill right to the top. Don’t worry about making them perfect; the rough edges will crisp up gloriously as they roast. If you have any leftover slices, redistribute them across the stacks so nobody gets left behind.

Step 4: Roast Until Golden

Cover the tin loosely with foil, pop it in a hot 400°F oven, and let the sweet potatoes steam and soften for about 25 minutes. Then, off comes the foil so the stacks can roast uncovered for another 15–20 minutes—this is where the magic happens. Watch for those edges to turn deep golden and slightly crispy while the centers turn perfectly tender.

Step 5: Make the Almond Butter Drizzle

While the stacks are baking, whisk together the almond butter, maple syrup, apple cider vinegar, more garlic, and just enough warm water to make it smooth and pourable. The sauce should flow in thick ribbons—taste it, and prepare to swoon. Add more water if needed until you reach that dreamy, drizzly consistency.

Step 6: Plate and Drizzle

Let the stacks cool for five minutes, then carefully use a spoon or offset spatula to lift them out of the tins. Arrange on a platter or serving plates, and give each stack a generous drizzle of your garlicky almond butter sauce. Stand back and admire—Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter always make a stylish entrance!

How to Serve Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter

Garnishes

For a finishing touch, scatter a handful of chopped fresh herbs—thyme, rosemary, or even parsley—over the stacks. If you like crunch, sprinkle with crushed roasted almonds just before serving. The pop of green and the extra texture take these sweet potato stacks to new heights.

Side Dishes

These stacks love good company! Pair with a garlicky sautéed greens, a simple arugula salad with lemon vinaigrette, or roasted Brussels sprouts for a feast of color and flavor. For a heartier meal, serve alongside grains like wild rice or a lentil pilaf to let the Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter shine as the star.

Creative Ways to Present

If you’re entertaining, try building mini stacks on a charcuterie board with other roasted veggies and dips. Or serve them as an elegant starter: one petite stack per plate, a swoosh of almond butter sauce, and a microgreens crown. For rustic gatherings, bring out the whole muffin tin and let everyone help themselves!

Make Ahead and Storage

Storing Leftovers

Any leftover Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter can be stored in an airtight container in the fridge for up to three days. Just make sure to keep the almond butter sauce separate if you can, so you can reheat the stacks without losing their gorgeous texture.

Freezing

If you’d like to freeze extras, let the stacks cool completely, then freeze them (without the sauce) on a parchment-lined tray before transferring to a freezer bag. They’ll keep well for up to two months and reheat beautifully—just freshen up the sauce before serving.

Reheating

For best results, reheat the sweet potato stacks in the oven at 350°F until warmed through; this keeps the edges crisp. If you’re in a hurry, a few minutes in the microwave will work—just don’t skip the fresh drizzle of almond butter sauce right before serving to bring them back to life.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Regular potatoes will technically work, but you’ll miss out on the distinctive color and flavor that sweet potatoes bring. The natural sweetness is what makes these Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter so special.

Is there a nut-free option for the almond butter sauce?

Absolutely! You can swap almond butter for tahini for a sesame-based, nut-free drizzle that’s just as creamy and delicious. The flavor profile shifts a bit, but it remains deeply satisfying.

Can I prepare these stacks ahead of time?

Yes, you can fully assemble and refrigerate the raw stacks up to one day in advance. Bake right before serving or bake and reheat gently just before drizzling with the sauce.

How should I slice the sweet potatoes for best results?

A mandoline ensures even, thin slices (about 1/8 inch thick), which helps the stacks cook evenly and develop caramelized edges. If slicing by hand, just aim for consistency—they’ll still turn out delightful!

What if I don’t have a muffin tin?

No worries—you can use small ramekins or even stack the sweet potatoes freeform on a parchment-lined baking sheet. Just make sure to keep them tightly stacked so they hold together during roasting.

Final Thoughts

Bringing Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter to your table is an almost guaranteed showstopper. With their golden edges, swoony maple sweetness, and that unforgettable almond butter drizzle, they’re a celebration of simple ingredients elevated with love. Don’t wait for a special occasion—treat yourself and your loved ones to a taste of something wonderful today!

Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe

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4.7 from 17 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegan

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Description

These Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter are a delightful twist on traditional sweet potatoes. Layers of thinly sliced sweet potatoes are baked to perfection and drizzled with a flavorful almond butter sauce.

Ingredients

Scale

Sweet Potato Stacks:

3 large sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 tablespoons olive oil
2 tablespoons pure maple syrup
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh thyme or rosemary (optional)

Almond Butter Drizzle:

3 tablespoons almond butter
1 tablespoon maple syrup
1 teaspoon apple cider vinegar
1 clove garlic, finely grated
2–3 tablespoons warm water (to thin)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and lightly grease a muffin tin or small ramekins.
Prepare sweet potato stacks: In a large bowl, toss sweet potato slices with olive oil, maple syrup, garlic, smoked paprika, salt, pepper, and optional herbs. Stack the slices in muffin tin cavities, cover loosely with foil, and bake.
Make almond butter drizzle: Whisk together almond butter, maple syrup, vinegar, garlic, and water until smooth.
Bake: Remove foil from sweet potato stacks, continue baking until golden and crispy.
Drizzle and serve: Let the stacks cool, then drizzle with almond butter sauce before serving.