Can I make mini sweet potato stacks ahead of time?

Yes, you can prep the sweet potato slices and layer them in the muffin tin a day in advance. Store the unbaked stacks in the fridge, covered, and bake them just before serving. I always keep the burrata separate until the last moment to maintain that creamy texture.

What can I use instead of burrata?

If you don’t have burrata, try mini mozzarella balls, whipped ricotta, or a dollop of creamy goat cheese. All offer a similar contrast of cool creaminess against the warm, crispy sweet potatoes. Each cheese adds its own flavor twist, so you can easily adjust based on what you have on hand.

How do I keep sweet potato stacks from getting soggy?

The trick is thin, even slices and just enough oil to coat without overdoing it. Pressing the stacks slightly in the muffin tin also helps them hold their shape and bake evenly. If you notice too much moisture, a quick broil at the end can crisp things up again.

Can these stacks be made gluten-free?

Absolutely — this recipe is naturally gluten-free, with no flour or breadcrumbs involved. Just be sure your balsamic glaze doesn’t contain hidden gluten ingredients (most don’t, but it’s worth checking the label). They’re a great party option for guests avoiding gluten.

Mini Sweet Potato Stacks – 7 Irresistible Reasons You’ll Love Them

Name: Mini Sweet Potato Stacks with Burrata & Balsamic That’ll Blow Your Mind
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Modern American
Ingredients: 3 large sweet potatoes, peeled and thinly sliced; 3 tablespoons olive oil; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; Salt and freshly cracked black pepper; 6–8 mini burrata balls; 3 tablespoons balsamic glaze; Fresh thyme sprigs

Description

Crispy-edged, thinly sliced sweet potatoes stacked and roasted in muffin tins, then topped with cool, creamy mini burrata and a tangy drizzle of balsamic glaze. These elegant bites are quick to prep and perfect for serving warm as an appetizer or holiday side.

Ingredients

3 large sweet potatoes, peeled and thinly sliced

3 tablespoons olive oil

1 teaspoon garlic powder

½ teaspoon smoked paprika

Salt and freshly cracked black pepper

6–8 mini burrata balls

3 tablespoons balsamic glaze

Fresh thyme sprigs

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Instructions

1. Preheat oven to 375°F (190°C) and grease a standard muffin tin.

2. Peel and thinly slice the sweet potatoes using a mandoline.

3. In a bowl, toss sweet potato slices with olive oil, garlic powder, paprika, salt, and pepper.

4. Stack the slices into muffin tin wells until ¾ full, gently pressing down.

5. Bake for 40–45 minutes until golden brown and crisp on the edges.

6. Cool stacks for 5–10 minutes before adding burrata.

7. Top each stack with one mini burrata ball.

8. Drizzle with balsamic glaze and garnish with thyme sprigs.

9. Serve warm.

Notes

Slice potatoes as thinly and evenly as possible for the best texture.

Let stacks rest before adding burrata to prevent melting.

Add chili honey or crushed pistachios for a unique twist.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Appetizer
Method: Baking
Cuisine: Modern American