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Crispy Parmesan Thyme Sweet Potato Stacks. Made simply with sweet potatoes, butter, thyme, garlic, a bit of cheese, and of course, some flaky sea salt and black pepper. Each cute little sweet potato stack is perfect and so delicious. The secret…thinly slicing the potatoes and layering them together to create stacks. As each stack bakes away, the edges of the potatoes get extra crispy, while the middle turns buttery. With hints of thyme, parmesan, and garlic throughout, these stacks are sure to be a hit. Double the recipe – one batch is just never enough.

Crispy Parmesan Thyme Sweet Potato Stacks |

When it comes to Thanksgiving, I love a traditional meal with a handful of fun sides. But something I almost never switch up? The sweet potato casserole. I’ve been making this sweet potato casserole with sweet ‘n’ savory bacon pecans for years. It’s absolutely delicious and one of my favorite casseroles on the table.

This year though, I’m switching things up! We’re going the savory route with these crispy, cheesy, sweet potato stacks!

These are so different from a classic sweet potato casserole, but so so delicious!

Crispy Parmesan Thyme Sweet Potato Stacks |

Here’s what you’ll need to make these crispy sweet potatoes

– butter, salted is always my go-to!

– garlic, just a small amount this time.

– sweet potatoes, try to find medium size potatoes that are about the width of a cupcake mold.

– fresh thyme and oregano, but if you don’t have fresh, dried works too! I love savory thyme with sweet potatoes.

– a mix of Parmesan and manchego cheese, but using all parmesan works too.

– flaky sea salt, and plenty of it.

– freshly cracked black pepper.

And that’s it, these stack style sweet potatoes don’t need much to make them delish.

Crispy Parmesan Thyme Sweet Potato Stacks |

The details

Before you start, locate your mandoline or a very sharp knife. A mandoline is really best for this recipe, so if you have one, use it! If not, you’ll need to very thinly slice each sweet potato using a knife. It’s doable for sure, but the mandoline makes cutting the potatoes into thin even slices very easy!

Now, thinly slice each sweet potato into almost paper-thin slices. Honestly, the thinner you can go the better! Cutting the potatoes into thin slices allows the edges to become perfectly crisp, almost potato chip-like, which yes, is addictingly delicious.

Crispy Parmesan Thyme Sweet Potato Stacks |

Once I have the potatoes sliced, I like to melt together the butter and garlic in a small sauce pot on the stove. I found this to take away any intense garlic flavor and instead leave you with just the right amount.

Now, toss everything together in a bowl, and toss it well. Make sure all the sweet potato slices are evenly coated in the butter, herbs, and parmesan.

Layer the sweet potatoes into a stack in a standard cupcake pan. Fill each mold to the very top to get a nice tall stack. It might seem like a lot, but the stacks shrink down as they bake.

Crispy Parmesan Thyme Sweet Potato Stacks |

As the stacks bake away in the oven, the kitchen will smell incredible. Buttery, with hints of garlic and thyme in the air.

Even better than the smell…these stacks really are so good. It’s the crispy chip like edges and sweet, soft center – DELICIOUS! And the sea salt on top just makes them addicting.

Crispy Parmesan Thyme Sweet Potato Stacks |

While I’m excited to serve these up for Thanksgiving this year, the options for these sweet potatoes are endless. They can be paired with so many types of dinners, beef tenderloin would be especially delicious!

My only recommendation is doubling the recipe, one pan of potato stacks never seems to be enough. They’re always the first thing to disappear on the table.

Crispy Parmesan Thyme Sweet Potato Stacks |

Looking for other sweet potato dishes? Here are my favorites: 

Bourbon Sweet Potato Casserole with Sweet ‘n’ Savory Bacon Pecans

Baked Sweet Potato Parmesan Tater Tots

Crispy Roasted Sweet Potatoes with Bourbon Maple Butter

Lastly, if you make these Crispy Parmesan Thyme Sweet Potato Stacks, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Check out the how-to video:

Crispy Parmesan Thyme Sweet Potato Stacks

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories Per Serving: 464 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Watch the How-To Reel



  • 1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.
    2. In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.
    3. In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top. The sweet potatoes will shrink down as they cook.
    4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.
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Crispy Parmesan Thyme Sweet Potato Stacks |

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  1. 5 stars
    I made these but slightly adjusted the baking temp and time and they turned out perfect. I used a dark nonstick muffin pan and baked covered at 375ºF for 30 minutes and then uncovered them, added a bit more cheese, and cooked for 15 minutes. Turned out perfectly and they didn’t stick to the pan at all.

    1. Hi Lucianna,
      I’ve not tried doing that with this recipe, I’m not sure how well it would work for you. Please let me know if you have any other questions! xT

  2. 5 stars
    Made these last night. They came out perfect. You do however have to adjust the recommended temp, absolutely delicious!

    1. Hey Judy,
      Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! 🌸Tieghan

  3. 4 stars
    After reading the comments, I started by reducing the temp to 375* which worked well. Not a burnt bottom potato in sight! These were the perfect addition to our Sunday night steak dinner. While I love the look of the stack I had to cut some sweet potato circles in half along the way to fit them in the cupcake pan. I would 100% make this again in fact my husband is already saying “you’ll have to make those again,” but I think next time I may make them right in a casserole dish but not sure they would get the same crisp!

    1. Hi Carla,
      Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT

  4. 5 stars
    I haven’t made these yet, plan to for the Superbowl. Just curious if you can do the same time/temp for normal potatoes not sweet potatoes?

  5. 5 stars
    MMM. These are so delicious. I’ve made them twice, the first time with white sweet potatoes, the second with the orange ones. Both delicious, but I’m always partial to white sweet potatoes. I love how caramelized and crispy the bottoms get.

  6. 4 stars
    While I’ve not made these yet, a co-worker did and — oh, my! My question: is it OK to leave the skins on? I read through the recipe and don’t see instructions to peel. I never (well, nearly never) peel regular potatoes. Please advise …

  7. 3 stars
    I have made this recipe twice. My family loves sweet potatoes and we get many in our CSA.
    The first time I followed the recipe exactly and the bottoms were so burnt we could only eat the top half. We liked the flavor and the presentation is great so I was determined to figure something out.
    The second time I changed the bake times. 400° covered for 15 minutes then 30 minutes at 375° . I still had burned bottoms but not nearly as bad. I will keep adjusting until I get the sweet spot.

    1. Hi Susan,
      Thanks for giving the recipe a try, sorry to hear about the burnt bottoms. I would try using a higher rack in your oven. I hope this helps! xTieghan

    2. 1 star
      Hi Susan,

      You’re not the only one! I used the top rack of my oven, followed the steps exactly and also ended up with completely burnt bottoms. I made these as part of a special Valentine’s meal and ended up having to spend the evening scraping burnt sweet potatoes bits out of the muffin tin.

      I have followed several of the recipes on this blog since they are always presented beautifully. Unfortunately, they never come out quite right. I believe this recipe team is in need of a QC protocol.

      1. Hi Katie,
        So sorry to hear you have not been enjoying the recipes, please let me know how I can help. If not, have a great week! xTieghan

        1. 4 stars
          Super yummy flavor! My one issue was it did not crisp up as I hoped it would. I followed the directions in the recipe to a tee, and even added a couple more minutes in the oven to add some more crisp, but the bottoms were beginning to burn so I took them out. Any suggestions?

          1. Hi Ruth,
            Happy Sunday! I am so glad to hear that this recipe turned out well for you, thanks a bunch for making it:) Maybe they needed to be a bit thinner? xx

  8. Hi!

    These look deliiisshhhh. Just one question tho, sometimes when I do something like this for potatoes, as they aren’t pre-boiled they tend to be quite hard in the centre?
    I’m hoping that because they are so thinly sliced, this won’t be the case?
    Or is there any special tips you have to avoid this?

    1. Hi Jemima,
      Since these are thinly sliced you really don’t need to pre-boil them. I hope you love this recipe, please let me know if you give it a try! xTieghan

  9. 5 stars
    I deviated a bit from the original recipe. I used Japanese sweet potatoes rather than the standard orange sweet potato, not intentionally, that was just what I grabbed at the grocery store. I think Japanese sweet potatoes are a little drier than the others but this didn’t seem to be a problem as they turned out great! I also melted the butter with the garlic in the microwave. And I used ramekins rather than a muffin tin. Although I selected narrow potatoes, they were still too big to accommodate my muffin tin. The ramekins made it easy to reheat the leftover potatoes the following morning. They’re great with a fried egg for breakfast!

    1. Hey Mary,
      Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan

  10. 5 stars
    I did give these a try and they were a huge hit with my gang! They were equally tasty as leftovers a couple days after:). We drizzled some balsamic glaze on the stacks…so so delicious!
    I actually tried a few of your recipes over the holidays…and ended up ordering your 2 cookbooks…they have ‘sparked’ my interest in cooking again.

    1. Hey Joanne,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Thanks so much for ordering the cookbooks, I hope you love them. Have a great week! xTieghan

  11. 5 stars
    I made these last night and they were divine! There was some burning of juices on the pan and I assume it was the natural sugars from the potato. I might try adjusting the temperature next time or baking for a bit and then broiling to get the crispness. I did add some roasted pecans at the end too. I will be making these often. Delicious!!

    1. Hey Shannon,
      Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!🎆 xxT

  12. 5 stars
    These are legit! I used regular white potatoes because that’s what I had and they turned out so good! I did them a little less time to be less crispy and the flavor is so savory! 😍

    1. Hey Dani,
      Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!🎆 xTieghan

  13. 2 stars
    I love all your recipes that I’ve made so far. What did I do wrong with this one? Followed recipe to a T, but they burned terribly to the point that I threw my muffin tin away. (The tops of the sweet potatoes were not burnt, but also not all that flavorful). Sorry! Or Help?

    1. Hi Julie,
      So sorry to hear this! Was there anything you may have adjusted in the recipe? Please let me know how I can help! xTieghan