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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.
Look I did EVERYTHING wrong for this recipe. I didn’t have a mandolin so I cut the potatoes by hand (I’m sure everyone knows how that went). My sweet potatoes were huge so I used little ramekins instead of a muffin pan. I baked too many so I microwaved the leftovers to heat them up. And you know what? These were still awesome. It turned out more like a cheesy baked sweet potato casserole with a crispy top than individual crispy slices, but they were delicious. Flavors were 1000/10
Hey Sabrina,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
I live in Boston and it started to get cold. This thyme sweet potato stacks are the best where we live.
This is one of my favorite kind of sweet potatoes. It’s a nice dish to add on your Thanksgiving table. I made it twice before Thanksgiving to make sure I know what I’m doing and it’s delicious my whole family loves it. Thanks for sharing!!!
Hey Juliet,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
Very simple to make and very tasty – family love them.
Hey Tim,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
The recipe calls for manchego cheese but it isn’t used in the video. Do you use additional Pam if you don’t use manchego? What is a substitute?
Thanks
I also am looking for a Manchego substitute – anyone have any suggestions?
– Danielle in Denver
Hi Danielle,
You can use additional parmesan cheese. Please let me know if you have any other questions! xx
Hi Kathleen,
The grated manchego cheese was with the parmesan, but you can skip it and use additional parmesan if you would like. Please let me know if you have any other questions! xT
Can you make these in the silicone muffin tins as well or do you recommend just using the metal ones?
Hey Sarah,
I would stick with the metal ones:) Please let me know if you have any other questions! xT
Can you partially make these ahead of time and bake them right before you want to serve dinner
Great question, came for the same one! I was thinking do the initial bake then when it comes time to removing the tin foil head to my friends for thanksgiving and put in her oven for the last 25 minutes, not sure if that will disrupt the baking flow.
If you can wait to do all of the baking at the same time, that will work best:)
Hi Sherrie,
Yes, that will work well for you! I hope you love this recipe, please let me know if you have any other questions! xT
I’ve made these several times! We love them. I want to take these to a Thanksgiving gathering. Travel time about an hour away. Do you think I could slice the sweet potatoes and put them in a ziplock ahead of time and put together and bake there?
Hey Jana,
So glad you have been enjoying this recipe! Yes, I think that would be just fine for you to do, you could even stack them in your muffin tin and travel with them that way. I hope this helps! xT
Hi Tieghan
What are the make ahead suggestions for this side dish pertaining to a busy Thanksgiving?? Thanks
Hey Kelly,
You can prep this dish ahead of time and then just bake when you are ready to serve. Please let me know if you have any other questions! xT
Did you peel the sweet potatoes?
Hey Sharla,
I do not peel my sweet potatoes:) Please let me know if you have any other questions! xT
In your thanksgiving prep, it says to make the stacks on Monday. Is that fully baking them, doing everything except the baking, or something else? Thanks!
Hi Luann,
It’s just prepping the stacks, so you can have them fully ready to bake in your muffin tin:) I hope this helps! xT
Looks SO good! I want to bring these to a friendsgiving dinner – do you think they will taste ok if they aren’t still hot when they’re served?
Thanks so much Isabelle!! I would say these are best served warm:) xx
I made these on a trail run to get ready for Thanksgiving dinner. They were super good, but the bottoms got pretty done and burned, the tops were perfect. They were still good, but yours don’t seem to do that. We have the same muffin tin as well. Could I use cupcake cups? Any help would be appreciated!
Hey there,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! Sorry, I have never tried this with cupcake liners so I really don’t know how they would work. Can you use a higher rack in your oven? xT
Made these tonight and LOVED them! I used a parm/Romano cheese blend that I had on hand ans still was fabulous
Hey Nicole,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! xT
Have you ever tried these with cinnamon sugar instead of cheese? Do you think they would still hold together? Or potentially burn up too fast?
Hey Amber,
I haven’t, but I would just add it half way through baking, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xTieghan
These are amazing and my whole family loves them. Was wondering if this could be done as a large gratin casserole instead of individual “stack.” I’m trying to incorporate in our Thanksgiving menu but I just don’t have the time or the muffin tins to make the quantity I need.
I’m wondering if I could par bake the day before and then finish them uncovered thanksgiving day.
Hey Jennifer,
I probably wouldn’t recommend that, I would just prep them:) I hope you love the recipe! xx
Hey Jennifer,
So glad to hear your family enjoys this recipe! Unfortunately, I don’t think they will hold up in a casserole dish, they will probably fall over:) So sorry! xT