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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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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 | halfbakedharvest.com

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: 257 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

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.
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Crispy Parmesan Thyme Sweet Potato Stacks | halfbakedharvest.com

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Comments

  1. 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 …

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 5 stars
    These were so delicious, and they looked beautiful on the table. The tops and sides were so crispy and wonderful, but the bottoms burned. Should I have cooked them at a lower temp?

    1. Hi Tina,
      Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. Sorry to hear this, yes I would try a lower temp next time. xTieghan

    1. Hi Laura,
      Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!🎄🎁 xT

    1. Hi Kelly,
      Yes, that should work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  10. I am very excited to make these for tonight’s dinner…just wondering, can I prep and season potatoes ahead of
    time?

    1. Hi Joanne,
      Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan

  11. 4 stars
    I made these last night. They are very tasty. Thanks for the recipe.
    How do you get all the layers to be crispy? My bottom layers were soft and not crispy like yours. I even cooked them a bit longer. I also needed skinnier sweet potatoes as I had to cut them to fit my muffin tin. Lol.
    Merry Christmas.

    1. Hey Alanna,
      Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! The thinner the slices, the crispier they get:) Happy Holidays!🎄🎁 xTieghan

  12. sooo good but i have a convect bake so it only took 30 min the first time i waited the hour and they were so burnt. Do u use a convect bake?

    1. Hi there,
      Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! No, I use regular bake. Happy Holidays!🎄🎁

  13. Have made these and LOVE interested in making for Christmas but wondering if you have ever tried to cook ahead of time and reheat in the oven day of. Do you think they would hold up?

    1. Hey Taylor,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. I would assemble ahead of time and then bake when you are ready to serve. Happy Holidays!❄️ xT

    1. Hi Lauren,
      I would use a dairy free butter:) Please let me know if you give the recipe a try! Happy Holidays! xTieghan

      1. 5 stars
        You are awesome Tieghan! I made these, as well as a few of your Christmas cookies and most recently, your Bolognese sauce with vodka and pesto. It was absolutely delicious. Ignore the grouchy folks, you rock!

  14. I made this last night in a sheet pan because my sweet potato slices were waaay too big to stack in the cupcake tin. I got about 3 layers of potatoes across the pan. Sliced them into squares for serving. Otherwise I followed the directions as listed, cook time and everything, and they turned out great!

    1. Hey there,
      Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan

  15. 5 stars
    This is the recipe I have been waiting for! It screams holidays and the thyme/parm/manchengo goodness is incredible. I sent a plate of the stacks to a couple neighbors and they asked for the link to the recipe. Thank you again for yummy holiday or anytime recipe!

    1. Hi Marie,
      All of the instructions are listed above:) You will bake at 400 for 40 minutes covered in foil and then remove the foil and bake for another 20-25 minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan

  16. 5 stars
    Great savory twist for sweet potato lovers! I absolutely loved the crispy bottom and sides while my 8 year old preferred the soft centers. A little something for everyone!

    1. Hey Melissa,
      Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan

    1. Hey Cheryl,
      Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan

  17. Hi Tieghan!
    The serving says 6- is that for one muffin pan of stacks? I am looking to make this for 20 people, would doubling this recipe work or tripling?

    Looking forward to trying this!

    1. Hey Charlotte,
      I usually plan for 2 stacks per person, so I would recommend doubling this recipe. I hope you love the recipe, please let me know if you give it a try! xTieghan

  18. 5 stars
    Husband decided to grill steaks and I was ready to try this recipe. We were so happy with the turn out! I did use a “Salad Shooter” instead of slicing- that made it so much easier! Definitely adding this to the weeknight side rotation!

    1. Hey Ellen,
      Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan

    1. Hey there,
      My only worry about using a baking dish is that the stacks will fall apart, the muffin tin helps them to keep their shape. Please let me know if you give the recipe a try, I hope you love it! xTieghan

    1. Hey Ally,
      You could certainly assemble ahead of time, but you would want to bake these fresh before serving. Let me know if you give the recipe a try! xTieghan

  19. I love you! Thanks for being an inspiration. I made these yesterday and they are great but mine burnt a bit on the bottom – thinking I used too much or not the correct greaser?? Thank you!

    1. Hey Bethany,
      Sorry to hear this! Was there anything you adjusted? Next time try using a higher rack in your oven. I hope this helps! xTieghan

  20. Made these instead of latkes, for Hanukkah. Two large sweet potatoes (using a mandolin) was all I needed for 12 . My stacks weren’t that neat and they still came out so delicious!! Will make again, for sure!

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

  21. Loved the idea of these but mine came out all burnt event after covering them with foil for the first 40 minutes !! Don’t know where I went wrong !

    1. Hey Karina,
      So sorry to hear this! Was there anything you adjusted in the recipe? How thin were your potatoes? Let me know how I can help! xTieghan

  22. 5 stars
    These were absolutely amazing and you were right, so addictive! All the flavors tasted so good together! Thank you for a different sweet potato dish that we will use a lot!

    1. Hi Merryll,
      Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan

  23. 5 stars
    I just made these for Thanksgiving and they were a HIT! I used a variety of sweet potatoes and instead of a cupcake pan I used my ramekins because they fit better. I will definitely be making these again, and will also try them with regular potatoes. Watch those fingers when using the mandolin! I wish there was a way to add a photo because they turned out perfect and looked so nice with the mixed colors.

  24. 5 stars
    These sweet potato stacks were so yummy and crispy. A little greasy but with great flavors. This is the same recipe as the regular potato stacks but I preferred the sweet potato version for sure. Thanks for sharing!

    1. Hi Courtney,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

    1. Hey Kayla,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

      1. 4 stars
        Hi! These were super delish and everyone in my family loved them. One question: how do you keep the bottoms from burning? I prepped and cooked exactly as written. But the bottom layer in all the stacks was blackened. Most people didn’t seem to mind, but there were a few that left that bottom layer behind.

  25. 5 stars
    These were so delicious! I think our sweet potatoes were large instead of medium, because we had enough for 24 stacks plus extra. I still used the recipe measurements for the butter, herbs and cheese and all was evenly coated. Ours turned out with crispy edges and perfectly steamed/soft insides. We cooked these in the morning, as our turkey took up the whole oven and cooked at a lower temp, left them out on the counter and heated them up with all of our other sides before serving and that worked out perfectly.

    1. Hi Amy,
      Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan

  26. 5 stars
    I used red potatoes and I only had Parmesan cheese. I ended up putting them in the broiler at the end for 5 minutes with a close eye to crisp them up. Overall they turned out great. Thanks for a great recipe!

    1. Hi Carrie,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  27. Made these for thanksgiving this year and turned some non-sweet potato fans into lovers. So delicious! Happy Thanksgiving!

    1. Hi Julie,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  28. I had trouble getting my stacks to get crispy on the outside. The sweet potato slices also didn’t stick together, they just kind of steamed in the muffin tin on stop of each other. Is there something I might have done wrong?

    1. Hi Steph,
      So sorry to hear this. How thin did you get your slices, that would be my only guess. Let me know how I can help. xTieghan

  29. 5 stars
    The flavor was amazing! They were super easy! However, the cook time was too long for my oven (and I wasn’t paying attention). The bottoms burn to the pans! So they were a pain to clean up. But worth the extra scrubbing.

    1. Hi Abigail,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

    2. I think maybe that was the issue, not getting them thin enough. I’ll try that next time! They were still delicious!!

  30. Thanksgiving hit! Loved them and really appreciated how beautiful they plated up. The texture, stacking, fresh herbs sprinkled on last minute along with some sea salt – delicious! Crowd pleaser in taste and beautiful plating!

    1. Hi Maryellen,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  31. 5 stars
    Pro (or maybe amateur) tip, if you have a meat slicer or easy access to one (like my crazy big family does), it makes light work of the potato slicing if making for a large crowd. Also I had a hard time getting a good coating of everything because my butter cooled quickly and just all clumped with the cheese and herbs. So with my second batch I mixed everything in a sink filled with hot water and it made it so much easier to get an even coating on all the potatoes.

    1. Hi Jana,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  32. I used a mandolin to slice the potatoes approximately 1/8” thin, but the sweet potatoes roasted nicely but did not crisp up. I used a non-stick muffin tin. I baked them 40 minutes covered and 20 minutes uncovered. Any idea why my stacks did not crisp up?

    1. Hi Lisa,
      Sorry to hear this! Was there anything you adjusted in the recipe? The sweet potatoes will crisp on the edges but don’t get super crispy in the middle, it’s really just the nature of the sweet potato. Thanks for trying the recipe! xTieghan

  33. 5 stars
    Fantastic, definitely a keeper as written. Can’t wait to try out slightly different flavors and pop on some marshmallows or nuts. I also want to try this with Yukon Golds.
    THANKS

    1. Hi Laina,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  34. 5 stars
    I made these stacks tonight and both my husband and I loved them. I made a half batch but it made 12 stacks- we each ate 6! I cooked them at 350 uncovered for 40 min and they were perfect. Someone else said their’s burned but mine were crispy outside and soft inside and perfect! Another person said they were labor intensive but I found them quick to make! I used a mandolin to slice and stirring butter/garlic/spices to cover all the circles was easy. I just grabbed a pile of slices and put them in the muffin cups. I loved these! What a great and different presentation for sweet potatoes!

    1. Hi Mickey,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  35. 4 stars
    Hi Tieghan!

    I just tested this recipe out using regular potatoes (I have a house full of picky eaters 🙄) and it turned out amazing as well! Kind of like little au gratin cups..

    Unfortunately the only crispy pieces I got were the ones on the very bottom are they supposed to be swimming in butter while they cook or was I just supposed to lightly toss the potatoes in the mixture?

    I did 40 covered 20 uncovered

    1. Hi Lauren,
      I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! There shouldn’t be that much butter in the cups:) Happy Thanksgiving! xTieghan

  36. These were very pretty. But labor intensive. I think 40 minutes covered was too long. Maybe 20 and then uncovered for 10 to 20 minutes. I followed the directions and they were overcooked.
    But tasty.

    1. Sorry, nevermind! For some reason the comments weren’t showing. I see the answers now below. Thank you!

    2. Hi Jennifer,
      I would assemble them and have everything ready to go and then bake when you are ready to serve. Please let me know if you give the recipe a try. Happy Thanksgiving! xTieghan

    1. Hi Brianne,
      Sorry, I’ve not tested these in the air fryer, I don’t know how well they would stay stacked. Let me know if you give it a try! xTieghan

  37. I have a conundrum! I am wanting to bake these for thanksgiving. Everything else in the oven wants 350 degrees. Can I do these at 350 or will they be mushy?

    1. Hey Meghan,
      350F should be okay, just plan to keep them in the oven for a while longer. I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan

  38. These potatoes sound incredible! My mandolin has a 1/4” and 1/16” blades. Which do you think is better to use? Thanks, and Happy Thanksgiving

    1. Hey Diane,
      I would go with the 1/16″, the thinner, the better. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan

  39. 5 stars
    This was one of the most delicious recipes I’ve made in a long time! I just subbed golden potatoes, and dairy free cheese and butter because I am vegan, and they were perfection!! Thank you!

    1. Hey Raina,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

  40. I’m excited to give these a try this year! Do you peel the potatoes? Almost looks like you don’t in the pictures.

    1. Hey Leah,
      I do not peel the potatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Gisele,
      Just assemble through step 3 and then bake the day of Thanksgiving. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

  41. 4 stars
    We made these for Friendsgiving and was a big hit! The sweet potatoes were too big for individual muffin tins so we just put them in a big casserole dish and still came out awesome!

    1. Hey Debbie,
      I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan

    1. Hey Marina,
      You bet, just prep everything and then bake when you arrive at your destination. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

      1. If making ahead, do you store them in the muffin tins (metal) overnight or leave them mixed in a bowl and fill when ready to cook

          1. Delicious!!! The family declared these a keeper. Just bake on a cookie sheet- the butter boiled over.

          2. Hi Megan,
            I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan

  42. 5 stars
    Absolutely delicious! I halved the butter and added olive oil instead because of lactose intolerance and it worked out great. Can’t wait to make these again – think I found a new fav!

        1. Hey Lauren,
          I would make through step 3 and then finish on Thanksgiving. I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan

    1. Hey Christine,
      Yes, a mandolin works best here! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. hi! these look amazing! are they something i could make ahead and if so how far ahead an dhow would i store them? thank you!

    1. Hey Anne,
      You can assemble them and keep in the fridge until you are ready to bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

        1. Hey Cheryl,
          Thanks so much! I would assemble no more than 3 days in advance. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  44. If serving along with other sides do you recommend 1 serving or doubling recipe? Looking to serve 12 people. Thanks!! 🙂

    1. Hey Sara,
      If you are having other sides I don’t think you need to double this recipe. Please let me know if you have any other questions! xTieghan

    1. Hey Robin,
      For every 1 tablespoon of fresh herbs you will use 1 teaspoon of dried. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Amy,
      I leave the skins on my potatoes. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  45. If I’m trying to bring these to someone else’s house for thanksgiving, is there a way to do part of it ahead of time so I’m not monopolizing her oven for an hour?

    1. Hey Jen,
      I would really save the baking for when you are ready to serve, but you can certainly prep them ahead of time. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Amy,
      I like to leave the skin on my potatoes. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Rose,
      Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan

  46. 5 stars
    Thank you so much Tiegan! What a hit of a recipe, it’s gone viral with my family and friends since making it last week.

    Great make ahead, work after frozen, perfect leftovers and even more favourable! Perfect caramelized crispy outer edge and oh so soft and tasty inner. I made some yellow potato stacks as well since the picky eaters in the house won’t eat sweet potatoes yet, but I loved the sweet ones the best! So good! Both types of potatoes worked well.

    Followed your recipe, just substituted suggested cheese with mozzarella to go with the Parmesan. Great flavour. Paired it with Tuscan Style Herb Chicken Breast, and a side of baby spinach salad with raspberry balsamic and honey dressing.

    Cheers Girl! You’re Awesome!

    1. You said you “made ahead” and froze them. Does that mean you created the whole potato stack, put them in the cupcake tins, and then covered with plastic wrap and stuck in freezer? Did you thaw them out before baking? I’d like to make these for T-Day and hoping that I can make ahead and freeze. Thanks for your help

    1. Hey Chelsea,
      You could assemble ahead of time, but I would wait to bake until Thanksgiving. I hope you love the recipe, please let me know if you give it a try! xTieghan

  47. 5 stars
    I made these for my Friendsgiving, everyone loved and asked for recipe. I plan to make for Thanksgiving too. Great way to change it up, and they are yummy, easy to make.

    1. Hey Tracy,
      Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan

  48. These look delicious and also such cute little stacks!!! Do you think it’s ok to use olive oil instead of butter? I would prefer to use the butter- but my husband tries to avoid it like the plague. Thanks Tieghan!

    1. Hey Bridget,
      Unfortunately, I would not recommend using olive oil here, butter is definitely best. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  49. 5 stars
    I did a trial run of these in my thanksgiving prep and OMG soooo yummy! These will become a regular side in my household.

    1. Hey Kristen,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

  50. Made these for a Sunday dinner party with a few friends and they were SUCH a hit!! I subbed fresh Rosemary for the cilantro and only used Parmesan cheese. Very easy to make and so delicious!!

    1. Hey Audrey,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

  51. 5 stars
    Yummy! Made exactly as written. Sooo good. However on a few the bottoms burnt. I’ll have to fix that but will definitely make again.
    Thank you

    1. Hi there! Yes, I would bake covered with the foil a day before, then the day of bake them uncovered so they get nice and crispy! 🙂 xTieghan

  52. 5 stars
    I made these tonight to test them out before Thanksgiving. They were a big hit– crispy and savory, but the bottoms were all really burned even though I put the baking sheet underneath the muffin tins. I peeled off the burnt bottoms, but this would be a little involved to do on the actual day right before serving. : ) Should I move the baking rack up one level, or should I lower the temperature? I’d love to make these work for Thanksgiving!

    1. Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! I would maybe lower the temperature to avoid the brown bottoms, sorry about that! xTieghan

  53. Two questions – do you think you could roast at home covered with foil and then finish at the hostess’ house to crisp them up?

    Also – do you think you could do a mash-up of this recipe and your Bourbon Maple Butter recipe? Like toss the thin slices with the maple bourbon butter and then stack in the cupcake tins to cook?

  54. I am so excited to try these!! I’m making them for a Friendsgiving this Saturday, and it won’t be at my house. Does anyone have any suggestions for how to transport them so they stay warm and crispy? It’s about a 20 minute drive away!

    1. Made these last night and OMG… we could not stop eating them! Even this morning we were eating them cold and they were just as good! You will not regret making these! Going to try it with regular potatoes as well on thanksgiving since some of my family don’t eat sweet potatoes. Most important tip as mentioned in the recipe is to make sure you get potatoes that aren’t wider than your cupcake tins! I ended up with pretty big ones and had to find a 6 cup tin to accommodate them which was fine but obviously you can’t make as many at one time. Thanks Tiegan!

    2. Hi Abby! I hope you love this recipe! I would just keep covered with foil and then maybe try to throw them in the oven uncovered to keep the crispiness 🙂 xTieghan

    1. Hi Kay! I’m so sorry, I’ve never tried these in a convection oven so I am not too sure! I would imagine they would be just fine though! 🙂 xTieghan

  55. 5 stars
    Holy Cow this was so good! I just used parmesan in place of the Manchego and it was wonderful. I think one takeaway from this is your sweet potato slices wont be perfectly round which was stressing me out at first…I just keep stacking and poking down once I got over my little ADD fit and they came out just as gorgeous as the picture. I can’t wait to make it again.

  56. These look awesome- it says cook and serve immediately- how did you work it into your Thanksgiving dinner timing? Make ahead and put in oven after Turkey is out? TY

  57. 5 stars
    Oh…..my……yum. I I’ve never been a huge sweet potato fan. But my dad recently gave me some and then BOOM this recipe pops up in my inbox. I made these along with the butternut squash pasta from HBH and let me say. It was a turn down the lights… and put some slow jams on kind of dinner. My 2 teens LOVED IT. My 16 year old foodie som rated it top tier and said he would seek out a restaurant that sold this LOL. He now follows HBH. The only thing I didn’t do exact to the recipe is bake them in muffin tins. (My 13 year old daughter said she burnt stuff in them And threw them away instead of cleaning.) I used a metal pie pan. Still phenomenal. And so easy!!

  58. Excited to make these. I’ve wanted a mandolin for years and these are going to be my excuse. Which one do you like?

      1. 5 stars
        Made these tonight. We both loved them.
        Looking for new recipes and this will be added into the rotation. Yum!
        I might try this with some yukon gold potatoes.

  59. 5 stars
    We are a savory sweet potato family and these were perfect. I had a bunch of odd shaped and sized sweet potatoes from our CSA box and voila! Mandolin was absolutely necessary….
    They shrunk quite a bit, so I stacked them up over the top of the muffin tin. Another Thanksgiving recipe tested and stamped approved.
    Very delicious and pretty.

  60. 3 stars
    Unfortunately this recipe didn’t stack up for me. First, I only used 2 sweet yams and it filled all 12 cupcake wells. The potato edges never got crisp. Maybe using Convection Oven would help for the last 15 mins or so(?) These bake for a long time, taking up precious time on Thanksgiving. Also, the flavors just didn’t work for me. I think it was the oregano. I used a very small amount of dried instead of fresh but it still took over the dish. I normally love all your recipes and prefer savory sweet potatoes but not this recipe. I’m still a fan, though! 🙂

  61. Sweet Potato Stacks/Can you make these ahead and keep warm in a crockpot or something? Would love to make them for Thanksgiving but have limited oven space.

    1. Hi there! I would bake covered with foil the day before and then the day of crisp them up by baking uncovered for 25 minutes! 🙂 xxTieghan

  62. 5 stars
    Made these today for a dinner party and people were legit licking the plate … definitely a recipe to make again (and double )

  63. 5 stars
    The first time I made these, I did them with the white sweet potatoes. The second time (the next day), I made them with the yams. Both were delicious. The white ones cooked a bit crunchier which my hubby liked a lot (he loves chips), but I think for Thanskgiving I’ll go with the more orange ones as they were soft on the inside and cripsy on the outside and plus I think the color is more pleasing for this holiday. Loved the sea salt on the top! Super easy, can make these any day of the week but they are sure to be a hit this holiday! Tip: just stick with the recipe and timing of it all, we tried a few different cooking ideas and just stick to the recipe–it’s PERFECT!

  64. 5 stars
    So delish!!!
    Wonder if this would be a good in a casserole dish like scalloped potatoes for Thanksgiving? Or do the individual stacks contain more flavor?
    My bottoms are dark (burnt) but don’t taste burnt.

    1. Hi there! Yes, that should be just fine! I just think the individual stacks are a fun way to mix it up! 🙂 xTieghan

    1. Yes, I would bake covered with the foil the day before and then finish off baking uncovered for 25 mins! 🙂 xTieghan

  65. 5 stars
    Amazing flavour and so moreish! I was worried it wouldn’t be enough butter but turned out perfectly. Also they came out of the silicone cases really easily. I used dried herbs instead of fresh, just halved the amount.

    1. Yes, I cooked them for the first 40mins covered in foil, then set aside. When ready to use, I just removed the foil and did for another 25mins.

    2. Hey Christine! Yes, I would bake covered with the foil to prep and then bake uncovered for 25 mins when you’re wanting to serve! 🙂 xTieghan

  66. I always love your recipes! I am going to make this for a little thanksgiving work get together tomorrow. My slicer only does 1/4 inch instead of 1/8. Should I adjust cooking time or should it still be good?

    1. Hi there! I would cook the recommended time and if you feel like they need a bit more just cook for a few more minutes 🙂 xTieghan

  67. 5 stars
    I made this last night for some out of town guests and they were a huge success! I ended up broiling them at the end for a couple minutes to crisp up the tops. While I was mixing the potatoes in the big bowl I worried there wasn’t enough butter or garlic so I added more. Turns out the recipe amount was just fine…should have stuck with that. Still, I will absolutely make these again. I was able to use a mandolin and these were very delicious and easy!

  68. Hi! I wonder if I could use regular russet potatoes for this recipe. We aren’t fans of sweet potatoes but this sounds delicious!!

  69. Hi Tieghan!
    Wondering if the muffin pan needs to be metal or if silicone will get the same results?
    Thanks!
    Linz

  70. Sorry if I missed it but if I were to make these ahead of time what is the best way to do that? Thanks so much! Planning on testing these out this week ☺️

    1. Hi Katelyn! I would make up until step 3 (including step 3) and then bake the day you are wanting to serve! xTieghan

  71. How gorgeous. Looks scrumptous! Please share the brand of the mandolin you use to get your potatos paper thin because not all mandolins cut potatos this thinly. Thanks!!

  72. 5 stars
    I’m looking forward to making the simple Paleo swap-outs. In the meantime, thank you, Tieghan, for putting the recipe link directly in your insta bio. So easy to find!

  73. I want to make these badly AND I want a mandolin badly. This recipe makes me finally want to get over my fear and get one. I am so afraid of them. UGHHH!

  74. 5 stars
    Omg these were delicious! And you were correct the smell in my kitchen was amazing. I will definitely make these again.

    Thank you!

    1. Hey Marybeth! Yes, this can definitely be made ahead of time by assembling the stacks and then just popping them in the oven to bake when you are wanting to serve! xTieghan

  75. I’m not a sweet potato fan (I know . . . sorry) but I never met a “regular” potato I didn’t like. Would this work for potatoes? I seems so easy and delish.

    1. Hi Susan, You can definitely use any potato (or honestly any root vegetable, I can’t wait to try it with turnips, rutabaga and parsnips although I might spiralize those)…just try to stick with baking/all purpose types ie russets, Yukon gold or chef white potatoes (they’re a great all purpose potato..I get them at my local restaurant supply store). The key to these stacked potato is actually the potatoes all being the same thickness so there’s no raw or overdone spots. Also don’t be afraid to change up the seasonings and cheeses (just take note of how melty/oily the cheese is and have fun exploring different flavors) hope this helps you, have a happy Thanksgiving

      1. Hi, saw these in your story yesterday and they look so tasty! Wondering if you post the story videos to the recipe anywhere? Thanks!

        1. Hi Andrea! I’ve been making the recipe videos into reels on my page so you can refer back to those 🙂 xTieghan

  76. 5 stars
    Made this today – YUM! I used one large sweet potato, and a 6-cup muffin tin. And used a mandolin too. These came out SO good! Thank you!

    1. Hey Patricia, thanks so much for trying out this recipe! So glad you enjoyed these sweet potatoes 🙂 xTieghan

  77. Though I love sweet potatoes I’m really not a fan of the traditional sweet potato casserole so THIS is going to be my go to side this year! Looks amazing

  78. Hi! I wonder if there any parts of this recipe that could be prepped in advance? Do you think I could partially bake them (for the first 40 minutes?) and finish baking uncovered before serving?

  79. 5 stars
    Oh goodie! I can use my 31-yr old Salad Shooter to whip out those sweet potato slices in no time!! Can’t wait to try this recipe!

  80. Can’t wait to try these for Thanksgiving this year! I have tried to use a mandoline in the past to thinly slice sweet potatoes and they are so hard that I gave up. Any tips on make sweet potatoes easier to slice with the mandoline?

  81. Quick question – do you think you can prep this ahead? Can you go through to assembling in the muffin pan and cook later?

    Looks yummy!

  82. These are so fun! And will definitely be on my menu. Dumb question….do you peel the sweet tates or leave the skin on? In the pic it looks like the skin is on..just wanted to be sure. Thanks for all the great recipes my family has been enjoying them!

    1. I can tell by the photos that her sweet potatoes were not peeled. It will make this dish so easy to prep. Can’t wait to make this!