Imagine the cozy aroma of sweet potatoes baking, maple syrup gently caramelizing at the edges, and a drizzle of luscious, garlicky almond butter sauce that makes every bite unforgettable. That’s exactly what you get with Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter — a dish that checks every box for comfort, flavor, and pure wow factor. Whether you’re making dinner special or seeking a show-stopping vegan side for your next get-together, these irresistible stacks will absolutely steal the spotlight.
Ingredients You’ll Need
The beauty of Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter lies in its minimal yet impactful ingredient list. Each item adds a distinctive note, whether it’s earthy warmth, sweet silkiness, or a hit of creamy richness. Don’t skip a thing — each ingredient truly counts toward the dish’s magic.
- Sweet potatoes: Choose firm, large sweet potatoes for uniform stacks that roast tender and sweet.
- Olive oil: Helps the potatoes crisp around the edges while staying soft in the center.
- Maple syrup: Delivers that signature stickiness and a hint of caramelized sweetness — you’ll use some in both the potatoes and the sauce.
- Garlic powder: Adds a mellow, roasted garlic flavor that pairs like a dream with maple.
- Smoked paprika: Infuses each bite with a subtle smoky depth that brings it all together.
- Salt and pepper: Essential seasoning that wakes up every layer of flavor.
- Almond butter: The rich, nutty base for your creamy sauce; provides healthy fats and a smooth finish.
- Apple cider vinegar: A splash knits together sweetness and savoriness, adding brightness and tang.
- Minced garlic: Fresh garlic in the sauce adds punchy, aromatic dimension.
- Warm water: Thins out the almond butter sauce so you can drizzle it generously.
- Chopped fresh parsley (optional): For a pop of color and freshness on your finished stacks.
- Crushed roasted almonds (optional): Adds texture and an extra nutty crunch, making each bite feel celebratory.
How to Make Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup. Trust me, you don’t want to waste a drop of this deliciousness stuck to the pan!
Step 2: Season the Sweet Potato Slices
In a large mixing bowl, combine your sweet potato rounds with olive oil, the first tablespoon of maple syrup, garlic powder, smoked paprika, salt, and pepper. Toss well so every piece is glossy and evenly coated — this is what ensures those signature sticky maple edges and deep, toasty flavor.
Step 3: Build Your Stacks
Arrange your sweet potato slices in small stacks (about 4–5 slices each) on the prepared baking sheet. Try to keep the stacks even, which helps them bake consistently and makes your final presentation extra impressive.
Step 4: Roast to Perfection
Slide the sheet into your hot oven and bake for 25–30 minutes. You’ll know they’re ready when the potatoes are fork-tender and the edges are golden and caramelized — the ultimate sign of sticky maple goodness!
Step 5: Whisk the Garlic Almond Butter Sauce
While your stacks roast, make the dreamy sauce. In a small bowl, whisk together the almond butter, apple cider vinegar, remaining teaspoon of maple syrup, minced garlic, and a tablespoon of warm water. Add more water if needed until it’s pourable, glossy, and perfect for drizzling. This sauce is honestly the star of Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter!
Step 6: Finish and Serve
When the stacks are done, transfer them to a serving dish. Drizzle with your garlicky almond butter sauce and, if you like, top with crushed roasted almonds and a shower of chopped parsley. Serve warm and get ready for rave reviews!
How to Serve Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter
Garnishes
After plating, a sprinkle of fresh parsley and crushed roasted almonds takes Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter from cozy to celebration-worthy. Parsley brings brightness, while the almond crunch contrasts beautifully with the creamy sauce and tender potatoes.
Side Dishes
These stacks pair beautifully with simple, crisp green salads, roasted vegetables, or even a hearty grain pilaf. If you’re making them the centerpiece, add a tangy slaw or some sautéed greens for a well-rounded meal with vibrant flavors and colors.
Creative Ways to Present
For parties, try stacking the sweet potatoes on individual plates, drizzle with sauce, and finish each with its own mini garnish. Or style them on a rustic board for serving family-style — everyone loves pulling off a stack and swirling it through extra sauce! They also make a playful appetizer when served as single-slice canapés with a dab of almond butter sauce on top.
Make Ahead and Storage
Storing Leftovers
Have extras? Store any remaining Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter in an airtight container in the fridge for up to 3 days. Keep the sauce separate if you can, so everything stays as fresh and vibrant as possible.
Freezing
While these stacks are best enjoyed fresh, you can freeze baked sweet potato stacks without the sauce. Cool completely, then transfer to a freezer-safe bag or container for up to one month. Thaw overnight in the fridge before reheating and adding your almond butter drizzle.
Reheating
To reheat, pop the sweet potato stacks (without sauce) onto a baking sheet and warm in a 350°F oven for about 10 minutes. The sauce can be gently loosened with warm water and stirred before drizzling. This will help the flavors revive beautifully — just like new!
FAQs
Can I use peanut butter or tahini instead of almond butter?
Absolutely! If almond butter isn’t on hand, peanut butter or even tahini delivers delicious results in the sauce. Each brings its own unique character to your Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter, so feel free to play with what you have.
What’s the best way to slice the sweet potatoes?
A sharp chef’s knife or a mandoline makes quick work of slicing your sweet potatoes into even ¼-inch rounds. Uniform slices ensure the stacks cook evenly and look gorgeous on the plate.
Can I make Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter ahead of time?
You bet! The sauce can be prepared up to 3 days ahead and stored in the fridge. The potatoes themselves can be roasted earlier in the day, then reheated and sauced just before serving for ultimate freshness.
Is this dish gluten-free and vegan?
Yes, Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter are naturally vegan and gluten-free. It’s the perfect option for a crowd-pleasing side that everyone can enjoy, regardless of dietary needs.
How do I make it spicier?
If you like some heat, simply add a pinch of cayenne pepper to the almond butter sauce or sprinkle chili flakes on top before serving. It’s a quick way to jazz up the cozy sweetness with a spicy kick.
Final Thoughts
If you’re craving a dish that delivers comfort, color, and a little bit of culinary magic, try making Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter. They’re incredibly simple to put together, yet the flavors and textures are anything but ordinary. Give this recipe a whirl — I promise, you’ll want to make it on repeat!
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Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free
Description
These Sticky Maple Sweet Potato Stacks with Garlic & Almond Butter are a delightful vegan and gluten-free side dish that combines the natural sweetness of roasted sweet potatoes with a savory almond butter sauce. Perfect for a cozy dinner or holiday gathering.
Ingredients
Sweet Potato Stacks:
- 2 large sweet potatoes, peeled and sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Garlic Almond Butter Sauce:
- 2 tablespoons almond butter
- 1 teaspoon apple cider vinegar
- 1 teaspoon maple syrup (for sauce)
- 1 clove garlic, finely minced
- 1–2 tablespoons warm water (to thin sauce)
Optional Garnishes:
- Chopped fresh parsley
- Crushed roasted almonds
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare sweet potatoes: In a large bowl, toss sweet potato slices with olive oil, maple syrup, garlic powder, smoked paprika, salt, and pepper. Arrange in stacks on the baking sheet.
- Bake: Bake for 25–30 minutes until tender and caramelized.
- Make sauce: Whisk together almond butter, apple cider vinegar, maple syrup, minced garlic, and water for the sauce.
- Assemble: Transfer sweet potato stacks to a plate, drizzle with sauce, and top with almonds and parsley.
- Serve: Serve warm and enjoy!
Notes
- You can make the sauce ahead and refrigerate for up to 3 days.
- Substitute peanut butter or tahini for almond butter if needed.
- For a spicier sauce, add a pinch of cayenne.
Nutrition
- Serving Size: 1 stack
- Calories: 210
- Sugar: 6g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
