Sweet Potato Stacks with Butter and Thyme

There’s no denying it, once the air turns crisp and cool, it’s time to bake sweet potatoes! And there’s always a place for them on the holiday table. Twice Baked Sweet Potatoes have a magic all their own, but when I want a bit savory simplicity, I make Sweet Potato Stacks with Butter and Thyme. On a holiday plate that can, let’s face it, feel like it’s full of similarly soft textures, sweet potato stacks offer a crisp-tender counterpoint.

Thinly slicing the sweet potatoes and baking them in a muffin tin guarantees they hold their pretty shape and means every bite of this elegant holiday side dish is just a little crispy on the outside, while soft and buttery inside. Your guests will love all the layers of butter, garlic, and thyme within each stack.

You can’t go wrong with these sweet potato stacks at your next holiday meal.

• 2 pounds sweet potatoes
• 4 Tablespoons unsalted butter
• 2 cloves garlic, grated
• 1 Tablespoon fresh thyme leaves, plus a few more for sprinkling over top
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper