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What are Mini Sweet Potato Casserole Stacks?

Mini Sweet Potato Casserole Stacks are thinly sliced sweet potatoes layered vertically in muffin wells or mini gratin dishes, often dotted with butter or cream between layers and finished with a crunchy topping (think pecan-brown sugar crumble, maple glaze, or a cheesy gratin finish). They’re essentially a portable, elegant riff on the classic casserole—single—serve, easy to plate, and full of caramelized flavor. If you like the idea of a mini sweet potato gratin, this is the same spirit in a party-friendly format. The Floating Kitchen

Ingredients for Mini Sweet Potato Casserole Stacks

3 medium sweet potatoes (about 2–2½ lb / 900–1150 g)
4 tbsp unsalted butter, melted (plus extra for greasing)
⅓ cup packed brown sugar
½ tsp ground cinnamon (optional for sweet stacks)
½ cup chopped pecans (or toasted oats/pumpkin seeds for nut-free)
¼ cup maple syrup (optional glaze)
¼ cup heavy cream or half-and-half (optional — for mini-gratin version)
¼ cup grated Parmesan or Gruyère (optional for savory stacks)
½ tsp fine salt and ¼ tsp freshly ground black pepper
Cooking spray or softened butter for greasing the muffin tin
Optional garnish: pecan halves, chopped parsley or thyme sprigs

Notes on substitutions

For vegan stacks, use a high-quality vegan butter and coconut cream, or omit the cream altogether and rely on maple and oil.
For nut allergies, swap pecans for toasted oats + a little coconut or sunflower seeds for crunch.

Equipment & essential tools

12-cup muffin tin (or two 6-cup tins)

Mandoline or very sharp chef’s knife (for even slices)

Large pot for par-cooking or steamer (optional)

Mixing bowls, small spoon, offset spatula or small fork

Foil for tenting (optional)

Mini sweet potato casserole stacks topped with pecan crumble on a serving platter

How to Make Mini Sweet Potato Casserole Stacks

1 — Prep & slice (15–25 minutes)

Preheat oven to 375°F (190°C). If using convection, reduce the temperature by 25°F (≈15°C).
Peel the sweet potatoes (optional) and trim ends. Using a mandoline or sharp knife, slice the potatoes 3–4 mm (about 1/8″) thick. Even slices = even cooking.
Pat slices dry with paper towels. If slices feel wet or starchy, rinse briefly and pat completely dry.

2 — (Optional) Par-cook slices for faster, more reliable results (5–8 minutes)

Bring a large pot of water to a gentle boil. Add slices and simmer 2–4 minutes until they’re just beginning to become tender but still hold their shape. Or steam 3–5 minutes.
Drain immediately and spread in a single layer on paper towels; pat dry. Cool slightly before assembling.

3 — Make the pecan-brown sugar crumble (5 minutes)

In a small bowl, combine:
- ½ cup chopped pecans
- 3 tbsp packed brown sugar
- 3 tbsp melted butter
- ¼ tsp cinnamon (optional)
Toss until crumbs form a wet crumble. Set aside.

4 — Grease the muffin tin & plan stacks (2 minutes)

Generously grease each muffin well with butter or nonstick spray, or line with silicone liners for easy release.

5 — Assemble the Mini Sweet Potato Casserole Stacks (10–15 minutes)

For each well (repeat 12 times):

Place 2 potato slices as the base (slightly overlapping).
Lightly brush or dot with a tiny amount of melted butter (≈½ tsp) — just enough to add flavor and help browning.
Add 2–3 more slices, rotating 90° for stability. Press gently to compact.
If making the mini-gratin/savory version, add ½ tsp cream or a small pinch of cheese between some layers. (Do not add so much liquid that it pools.)
Continue until stack height is ~1–1¼ inches (usually 5–8 slices total).
Spoon ~1–1½ tbsp of the crumble on top of each stack, pressing lightly so it adheres.

6 — Bake (30–40 minutes total)

Place the filled muffin tin on a sheet pan (to catch drips) and slide it into the preheated oven.
Bake covered or tented with foil for 20–25 minutes (this finishes internal cooking without burning the topping). If you did not par-cook, check after 25–30 minutes.
Remove foil and bake another 10–15 minutes until the topping is golden, edges are caramelized, and a knife slides easily into the center.
Optional: broil for 30–90 seconds at the very end to toast marshmallows or deepen pecan color — watch closely to avoid burning.

Doneness checks: fork-tender center and a crisp, caramelized topping.

7 — Rest & release (5–10 minutes)

Let stacks cool in the tin 5 minutes — this helps them set so they release cleanly. Use a small offset spatula or spoon to lift each stack gently from the well. Transfer to a serving platter.

Flavor variations

Sweet & classic: Brown sugar-pecan on half the tray; finish the other half savory with Parmesan for guests with different tastes.
Maple-orange: Add ½ tsp orange zest to the brown sugar mix for a bright citrus note.
Boozy caramel: Stir 1 tbsp bourbon into the maple glaze for an adult twist (optional).

Troubleshooting — common problems & fixes

Soggy stacks: Slices too thick or too wet. Fix: reduce added liquid, pat slices well, or par-cook less and bake uncovered longer.
Underdone center, burnt topping: Lower oven rack, tent with foil to finish internal cooking, then remove and crisp at a lower temp.
Stacks sticking to muffin tin: Use silicone liners or grease heavily; let stacks rest 5 minutes before removing. An offset spatula under the base helps release them cleanly.

Make-ahead, freezing & reheating

Assemble ahead (uncooked): You can assemble stacks and refrigerate (covered) for up to 24 hours. Bring to room temperature 20–30 minutes before baking.
Bake ahead: Fully bake, cool, and refrigerate for up to 3 days. Reheat on a sheet pan at 325–350°F (160–175°C) until warmed through and crisped on top.
Freeze: Flash freeze baked stacks on a tray, then bag. Reheat from frozen at 350°F (175°C) covered for 15–20 minutes, then uncover to crisp the top.

Serving & presentation

Platter idea: Arrange stacks in concentric rings on a large platter; garnish sweet stacks with chopped pecans and a light maple drizzle, savory stacks with a thyme sprig.
Portioning: Count on one stack per guest as a side (for heavy mains like whole roast turkey, plan 1.5 stacks per guest).
Pick-and-serve: Place small dessert forks next to the platter for easy buffet service.

FAQ

Can I use yams instead of sweet potatoes?
“Yams” in U.S. supermarkets are often orange-fleshed sweet potatoes. True yams are starchier and denser; they’ll behave differently (firmer, less sweet). For classic texture, use orange-fleshed sweet potatoes.

How thin should I slice the sweet potato?
Aim for 3–4 mm (about 1/8 inch). Even thickness ensures uniform cooking and tidy stacks.

Do I need to par-cook the slices?
Par-cooking is optional but helpful if your potatoes are very firm — it shortens the oven time and improves interior tenderness. Par-cooking at low temps can also boost caramelization by activating natural sugars.

How do I stop stacks from falling apart?
Grease the wells well or use silicone liners; press each stack gently as you layer and let them rest a few minutes after baking so they settle.

Can I make these for a big crowd?
Yes — scale to multiple muffin tins and keep finished stacks warm in a low oven (200–225°F / 90–110°C) until service.