Next Post
Double Chocolate Mocha Pudding Pie.
This post may contain affiliate links, please see our privacy policy for details.
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.
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!
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.
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.
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.
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.
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.
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
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.
Watch the How-To Reel
Ingredients
- 1 stick (1/2 cup) salted butter
- 1-2 cloves garlic, grated
- 6 medium sweet potatoes, cut into 1/8 inch thick slices
- 2 tablespoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 1/2 cup grated parmesan cheese
- 1/4 cup grated manchego cheese
- kosher salt and black pepper
Instructions
- 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.
I made these for Easter, and my guests (and I) really enjoyed them. I had fresh thyme on hand and the flavor was a nice combination alongside the grated parmesan. My boyfriend asked me to make it for him again!
Hey Stacey,
Wonderful!! I appreciate you giving this recipe a try and your comment, so glad to hear it turned out nicely for you! xT
Your cook time is off. Not 50 minutes.
Hi there,
Thanks for pointing this out, sorry for any confusion! xx
I was so sad. Made this for Christmas dinner. Mine absolutely did NOT come out crispy. I cooked it for 20-25 minutes less than the recipe stated. It burnt horribly and was mushy, not crispy. The flavor is good, but it pretty much ruined my muffin pan. I don’t know what I did wrong to fix it for next time.
And yes, my oven is the proper temp. Nothing else burns like this did.
Sounds like you didn’t let oven preheat? If you did, then you need to get an appliance repair person out there.
Thoughts on switching out the sweet potatoes with regular ones? Do you have a recommendation of what other type to use?
Hi Della! I have a recipe for potato stacks with regular potatoes, here is the links! https://www.halfbakedharvest.com/crispy-cheesy-potatoes-stacks/
Can I use a 6-cup muffin tin (larger muffins)?
Hi Lauren! Yes, that should be fine! xT
I only needed four sweet potatoes (selected skinny ones) and still made more than 12 but so good! Second year making and a keeper for sure!
Hey Alyssa,
Happy Saturday!! Thanks a bunch for making this recipe and your comment! So glad to hear it was enjoyed:)
Made this for the first time this Thanksgiving and everyone raved about them. Will definitely make again. Thanks for the recipe!
Hi Sarah,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
What size muffin tin did you use? I doubled the recipe and ended up burning a few, I also baked them at the same time so that may have been an issue
Yum but – I always have light sweet potato vs dark sweet potato confusion. In my mind, yams are dark and sweet potatoes are light so I got the light ones for this. It would definitely be better with the darker ones (as shown). I also used a mandoline to slice and they may be a bit too thin.
Hi Laurie,
Thanks for making this recipe and your comment, so glad it was enjoyed! I hope you had a wonderful Thanksgiving! xx
Are you supposed to peel the sweet potatoes? Or should the skin stay on? Thank you!
Hi Meg,
You do not need to peel the potatoes for this recipe:) Please let me know if you have any other questions! Happy Thanksgiving! xx
Can’t wait to make these! If I only have 1 muffin pan, can I make the second batch in a big rectangle pan? Can’t wait!
Hi Carley,
So sorry, you really need the muffin pan:) I hope you love this recipe! xx
Can I cut up the sweet potatoes in adavance and cook the next day? Would it work to slice the sweet potaoes tonight and toss with ingredients and then cook it tomorrow?
That’s what I’m gonna do! I’ve seen a couple other recipes where they do this without the muffin pan!
Can you cook them and re heat later?
If that is what you have to do then, yes that will be fine!
Hi Theresa,
Yes, that will work well for you! Happy Thanksgiving! xx
Can’t wait to try these but I was wondering if I can have this all prepped and ready in the pan the night before?
Hi Brianne,
Totally, that will work well for you! I hope you love this recipe! xT
This is delicious. Made them twice. But how to keep the bottom sweet potato from burning is the question.
Hi Addey,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Do you put a sheet pan under the muffin pan? That should help! Happy Thanksgiving! xT