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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.
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.
Hi! Will it be ok to use cupcake liners in the muffin tins?……to cut down on the clean up time.
Hey there,
I’ve never tried this with cupcake liners, but I’m not sure I would recommend it. Please let me know if you have any other questions! xT
They didn’t crisp up as much as I would’ve hoped! Any suggestions? They’re still incredibly flavorful!
Hey Erica,
Thanks for giving the recipe a try! With sweet potatoes, you are only going to get so much crisp as that is just the nature of the potato. You should have crispy edges but soft insides. I hope this helps! xTieghan
Hi Tieghan, so excited to try these! We’ll be going across town for T-giving and wondered if I could bake them for the 40 minutes at home, then transport them in the car for 1/2 hour and then into my sister’s hot oven to crisp up for the +20-25 extra minutes?
Hey Derri,
Totally, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xTieghan
So good! I love the charred bottoms. They were perfectly crispy and melted in my mouth.
Hey Allison,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
I tested this recipe out for Thanksgiving. INSANELY good. Thanks so much! Do you think OK to fully prep these the day before, toss in the butter mixture and put in the cupcake tin and then refrigerate. Then just bake when ready? Again, so so good. Thank you!
Hey Jessie,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) Yes, that will definitely work well for you! xx
Hi Tieghan,
These sweet potato stacks were delicious and gorgeous! My only questions are… how can I prevent the bottoms from over browning like mine did? I followed the instructions and even took the stacks out of the oven a little early. Should I cut back on the bake time, or should I lower my oven temperature. Also, what is the purpose of placing the muffin tin onto a cookie sheet? Does this help distribute heat? Thanks! These will be served this Thanksgiving… just hopefully not almost burned. 😉
Same thing happened to me. I even took them out a little early. All of the bottoms were charred. Such a bummer.
After seeing your comments, I removed the pan at 40 minutes. Took off the foil. Then I used a butter knife to turn them over. Placed the tin back in the oven for the remaining 20 minutes. They all turned out browned on both sides. They tasted wonderful!
Hey Rosie,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Hey Nin,
Thanks so much for giving this recipe a try!! I like to use the cookie sheet to catch any butter that might bubble over:) For your bottoms, try using a higher rack in your oven for baking next time, this should help!! Happy Thanksgiving! xT
That’s a good idea! I’ll give that a try. Thanks so much for responding back to me!
Happy Thanksgiving! xo
Can I use vegan butter
Hey Tanya,
Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
hey there! I just made these today….soooo good! Next time, I need to use the manchego as I did not have any at home. Have you ever put a marshmallow on top for the last 20 minute baking time? Just curious on the sweet/salty/savory tastes. Cheers to another awesome recipe…thank you!! 🙂
Hey Pam,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) I’ve never tried marshmallow with this! xT
I’m thinking of making these for Thanksgiving, could I make ahead of time and warm in air fryer? Or keep warm in crockpot?
Hey Sam,
You could assemble ahead of time, but I would wait to bake these until you are ready to serve. Please let me know if you have any other questions! xx
How far ahead could I make these potato stacks?
Hey Susan,
You can assemble them a few days before, but you will want to wait on baking them. I hope you love this recipe, please let me know if you give it a try! xx
Just made these for a football party and HOLY SMOKES that caramelized butter +sweets was delicious. And wildly popular. Should have listened to you and doubled the recipe! Thanks.
Hey Lindsay,
Happy Sunday!! I truly appreciate you giving this a try and sharing your feedback, so glad it was enjoyed:) xx
Really good. Love how the cheese gets crunchy. Next time, I might use just a little less butter. So good
Hey Libby,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Hi….
Should I peel the potatoes before I slice them? In general, I don’t like sweet potato skin. Didn’t know if it would alter the integrity of the snack staying stacked.
Thanks for reading!
Dave
Hi Dave,
I never peel my sweet potatoes, but if you don’t like the skin then I would peel them. Please let me know if you have any other questions! xT
These look delicious! Can I make them and cook them a day ahead and just reheat them on thanksgiving?
Worried about oven space. Thanks!!
Hi Jill,
You could prep them ahead of time, but I would not bake them first. I hope you love this recipe, please let me know if you give it a try! xT
It’s in the oven now! I’d like to know the weight of sweet potatoes, rather than a number, so I can get the proportion of buttery sauce to potato more like you intended, rather than the randomness of 6 differently sized and shaped sweet potatoes. (I only used 4 and have a lot left over, even with my muffin cups stuffed!) Also, with 40 minutes plus 20-25 minutes cooking time, the 50 minutes stated in the recipe’s “cook time” is short about 15 minutes.
Hi Molly,
Thanks for giving the recipe a try and sharing your feedback. Sorry, I do not know the weight of the sweet potatoes, this recipe doesn’t really have to be exact:) I hope they are delish! xT
Any recommendations on how to make or prep these ahead of time? Or is it best to take care of these day of? Thanks in advance!
Hey Jenessa,
I would prep these no more than 1 day in advance. I hope this recipe turns out well for you, please let me know if you give it a try! xx
Thanks for the reply/advice! Looking forward to giving these a shot, will keep you posted on how they came out!
I made these last year for thanksgiving and they were voted the favorite dish on the table! Making them again this year 🙂 I subbed Gruyère for the manchego (just based on family preference) and it turned out amazing. If you’re on the fence about this recipe, I say give it a shot!
Hey Sarah,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Hi Tieghan, this sounds so good! Will the recipe come out the same if I sub in olive oil for butter? TIA!
Hey there,
Thanks so much!! The butter is going to work best here, if you can’t use butter I would recommend using ghee. I hope you love the recipe! xT
Would cutting the sweet potato a day ahead change anything? Or could I just cut the day before and let it get to room temp before the next steps?
Trying to plan for my work’s thanksgiving party. 🙂 Thanks!
Hi Maddie,
Sure, that would work well for you! I hope this recipe turns out tasty, please let me know if you give it a try! xT
Hi Tieghan, can you prep this in advance? Traveling for Thanksgiving and I’m wondering can I have ready to bake in muffin tin? Would refrigerated and then covered with foil for our drive. Thanks!
Hey Diana,
Yes, that would be just fine for you to do!! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
Hi! Could you use another potato beside sweet potato for this recipe? It looks delicious! Thanks for all the wonderful recipes.
Hey Svea,
You might like this recipe better:
https://www.halfbakedharvest.com/crispy-cheesy-potatoes-stacks/
Please let me know if you have any other questions! xT
Have you tried making this in a casserole dish rather than individual portions? Looking to feed a crowd!
Hey Julie,
Unfortunately, that is not going to work with this recipe. Here are some other crowd friendly dishes:
https://www.halfbakedharvest.com/bourbon-pecan-sweet-potato-phyllo-casserole/
https://www.halfbakedharvest.com/cinnamon-streusel-swirled-maple-sweet-potato-casserole/
https://www.halfbakedharvest.com/garlic-parmesan-sweet-potato-fries/
Please let me know if you have any other questions! xT