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Sweet Potato Stacks

  • Author: Jessi Heggan
  • Prep Time: 30
  • Cook Time: 40
  • Total Time: 1 hour 10 minutes


  • 2.5 lbs sweet potato, smaller sized
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/8 tsp red pepper flakes
  • ½ tsp sea salt
  • ½ tsp black pepper
  • 34 bacon slices, chopped
  • 23 Tbsp grass-fed butter, ghee or coconut oil, divided
  • 2 Tbsp maple syrup, divided


  1. Preheat oven to 425. Peel sweet potatoes and slice them about 1/8 thick with a mandolin or knife.
  2. Toss the sweet potatoes with the chili powder, garlic, oregano, red pepper flakes, sea salt and black pepper.
  3. Grease eight ten ounce glass ramekins and place them on a baking sheet.
  4. Layer fourteen slices of sweet potato in the ramekin with about ½ tsp of butter in between every four or five slices.
  5. Top the sweet potatoes with some chopped bacon and place some pieces around the side of the ramekin.
  6. Roast potato stacks for approximately 30 minutes.
  7. Pull them out and drizzle about ½-1 tsp of maple syrup on each one. Roast for another 5-10 minutes or until the stacks are slightly caramelized on top.
  8. Let them cool slightly and then use a fork to pop them out of the ramekin. Serve immediately.


  • Use any leftover sweet potato slices for the flatbread topping. Toss them in olive oil, salt and pepper and roast at 425 for about 15-20 minutes.

Keywords: sweet potato, roasted sweet potato stacks, bacon and sweet potato, maple and sweet potato