Meet your new go-to side dish that somehow manages to be both effortless and impressive: Miso Maple Sweet Potato Stacks. These gorgeous little towers are the perfect mix of cozy, caramelized, and savory-sweet, with layers of thinly sliced sweet potatoes baked until the edges turn crispy and golden. The miso and maple work together to create a flavor that tastes complex and restaurant-worthy, but the whole recipe comes together with just a handful of ingredients and a muffin tin. Whether you’re hosting a holiday dinner or just want something a little special alongside your weeknight meal, these stacks deliver every single time.

Two neatly stacked sweet potato gratin stacks garnished with chopped chives and flakes of sea salt, served on a light blue plate with a spatula. A glass of water and cutting board are in the background.

Friends, every now and then a recipe idea hits me that I know is going to be that dish, the one that becomes a fast favorite, gets requested for every gathering, and somehow disappears from the table before anything else. These Miso Maple Sweet Potato Stacks are exactly that kind of recipe. They’re cozy, a little unexpected, and packed with the kind of sweet–savory flavor that makes people think you pulled off something far more complicated than you actually did. If you’ve tried my Herby Potato Stacks, these are their sweet and savory cousins.

Sweet potatoes already have that natural caramelized charm, but when you layer them with miso, maple syrup, garlic, and fresh herbs? It’s game over. As they bake, the edges crisp into golden little ruffles, while the centers stay soft and almost buttery. The miso adds that subtle umami depth, the maple brings warmth and sweetness, and the garlic and herbs tie everything together into the kind of side dish that feels both comforting and elevated — the perfect combination if you ask me.

And the best part is how incredibly simple they are to pull off. No special tools required, no complicated steps; just slice, toss, stack, and let the oven work its magic. They’re the type of dish you can bring to a holiday dinner, serve alongside a cozy roasted chicken, or make on a weeknight when you want something that feels special without the effort. These little stacks are a crowd-pleaser through and through, and once you try them, you’ll understand why.

A kitchen scene with sliced sweet potatoes on a cutting board, a knife, chopped herbs, bowls of oil, salt, pepper, fresh herbs, muffin tin, and a green checkered cloth on a marble countertop. — *To make these sweet potato stacks, you’ll need sweet potatoes, olive oil, butter, maple syrup, white miso paste, garlic, thyme, rosemary, chives, salt, and pepper.*

Overhead view of a bowl filled with olive oil, chopped herbs, mustard, and spices being mixed. Surrounding the bowl are small dishes and a cutting board with more herbs and ingredients on a marble counter. — *To make these sweet potato stacks, you’ll need sweet potatoes, olive oil, butter, maple syrup, white miso paste, garlic, thyme, rosemary, chives, salt, and pepper.*

What You Need to Make These Miso & Maple Sweet Potato Stacks

Orange Sweet Potatoes: These are obviously the main star of the recipe! When thinly sliced, they turn into yummy little layers that bake into crispy edges and tender centers. Their natural sweetness pairs perfectly with the savory miso and herbs.
Olive Oil: Helps the potatoes roast evenly and develop that golden, caramelized finish. It adds depth without weighing anything down and it’s essential for getting those frilly, crispy edges.
Butter: Brings richness and that irresistible glossy coating to every slice. It melts into the layers so each stack tastes perfect. Swap in plant-based butter to keep the recipe dairy-free or vegan.
Maple Syrup: A touch of natural sweetness that balances the savory miso perfectly. It caramelizes as the potatoes bake, helping create those sticky, golden edges.
White Miso Paste: The umami powerhouse that adds salty-sweet depth and amplifies the natural sweetness of the potatoes.

A white bowl filled with thinly sliced sweet potatoes topped with a green herb sauce. A spoon rests on the edge, and various small bowls of ingredients sit on a marble countertop nearby. — *Pour the mixture over the sliced sweet potatoes and toss to coat every piece evenly.*

Garlic: Mashed cloves infuse the oil-butter mixture with flavor that seeps into every layer.
Fresh Thyme: Earthy and bright, thyme brings a subtle herbal note that complements the maple and miso without overpowering the potatoes.
Fresh Rosemary: Woodsy and fragrant, rosemary adds that cozy aroma that makes any dish feel special.
Chives: Mild, fresh, and slightly oniony, chives lighten everything up. They brighten the flavor and add a pop of color between all those golden layers and make for a great garnish!
Kosher Salt: Enhances every other flavor, helps the potatoes caramelize, and keeps the miso-maple mixture from leaning too sweet.
Black Pepper: Adds warmth, balance, and a very gentle kick that ties the savory and sweet elements together.

How to Make These Miso Maple Sweet Potato Stacks

To make these Miso Maple Sweet Potato Stacks, start by preheating your oven to 400F. Wash, dry, and thinly slice your sweet potatoes to about 1/16 of an inch thick, then place them in a large bowl. In a separate bowl, combine the olive oil, melted butter, maple syrup, white miso paste, mashed garlic, thyme, rosemary, chives, salt, and pepper. Mix well to create your miso maple herb mixture.

Pour the mixture over the sliced sweet potatoes and toss to coat every piece evenly. Take your muffin tin (either a jumbo pan or a standard 12-slot) and begin layering the potatoes neatly in each slot. Be sure to fill each one a little past the top, as the potatoes will shrink down as they bake.

A muffin tin filled with neatly stacked sweet potato slices, garnished with herbs. Surrounding the tin are bowls of chopped chives, pepper, salt, fresh thyme, olive oil, and a cutting board with herbs. — *Take your muffin tin and begin layering the potatoes neatly in each slot.*

Three stacks of thinly sliced, roasted potatoes garnished with chopped chives sit on a light blue plate, surrounded by additional servings on small plates, a glass of water, and a bowl of pepper on a marble table. — *Take your muffin tin and begin layering the potatoes neatly in each slot.*

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 25 minutes, or until they are fork tender and crispy on top. Optionally, broil for 2 minutes at the very end for even more crispiness on top. Remove each stack from the muffin pan, top with chopped chives, and serve.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.