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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
Can you prep these ahead?
Hi Kiki,
You bet, just have them stacked and ready to go in your muffin in and bake when you are ready to serve. Please let me know if you have any other questions! xT
I just finished prepping these for thanksgiving and I can’t wait to try them! I have a lot of extra and was wondering if I could bake the extra in a larger baking dish layered like a gratin or would that not work?
Hey Lorissa,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Sure that would work, they just won’t be stacks:) Happy Thanksgiving! 🦃
I’m sure these would’ve been delicious but I didn’t read the recipe before and I started peeling my potatoes. Unfortunately these got soooooo burnt and I had to throw them out. I’d try again but maybe lower the temp and raise the rack position in my oven.
Hi Amanda,
Thanks for giving this recipe a try and sharing your feedback, so sorry they didn’t turn out for you. Next time, don’t peel the potatoes:) xx
Can’t wait to try this! I was thinking about trying a cinnamon marshmallow version of this. Do you think that would work?
Hi Mariah,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xx
My husband made this for our community Friendsgiving and it was a major hit! I’d like to purchase one of your cookbooks- is the recipe in one of them?
Love your recipes & videos, so helpful!
Hey Debbie,
Thanks so much!! I am so glad this recipe was enjoyed:) This recipe is just on the blog, the recipes that are in the cookbooks are exclusive to the books! I hope this helps! xx
Can you make this recipe with brown sugar and butter instead of garlic and thyme? Maybe throw some mini marshmallows on top?!
Why place the muffin tin on a baking sheet?
To catch any overflow from the butter:)
Why do you place muffin tin on a baking sheet before putting in oven?
To catch any overflow butter:)
Hey Ali,
Sure, I bet that would be delicious! Let me know if you give the recipe a try, I hope you love it! xx
Can the muffin tin be lined with baking papers?
Hi Kathryn,
I probably wouldn’t recommend that:) Let me know if you give the recipe a try, I hope you love it! xT
It’s on the menu! I’ll let you know! Happy Thanksgiving!
Hi! How would you recommend these are reheated?
Hey Devon,
I would just prep these ahead of time, have them ready to go in your muffin tin and then fully bake when you are ready to serve. Please let me know if you have any other questions! xx
Do you need to peel the sweet potatoes?
Hey Margaret,
I do not peel my sweet potatoes. Please let me know if you have any other questions, I hope you love this recipe! xx
Can I pre-slice these the day before? And could I put them in a ziplock bag in the fridge?
Thank you in advance
Hi Ruth,
You can fully assemble these the day before and keep them stacked and ready to go in the muffin tin! I hope you love this recipe! Happy Thanksgiving! xx
Hi there! making these this thanksgiving, can I bake them for 40min in the morning and then while the turkey is resting finish them off for the additional 25 min.?
Thank you in advance
Hey Stephanie,
Sure, that should be okay for you to do! I hope you love the recipe, please let me know if you give it a try! xx
I am making these now, and my husband bought gigantic sweet potatoes. Can I just stack them on a cookie sheet?
Hi Erin,
So sorry, that’s not going to work for you, the stacks will fall over. Best of luck!! xx
Hi,
Do I need to peel the yams before slicing them?
Thank!
Jennifer
Hi Jennifer,
Do no peel the sweet potatoes:) Please let me know if you have any other questions! Happy Thanksgiving! xT
Teigan! Every. Time. You. Crush. It!!!! I made these for Friendsgiving and they are a smash hit!! Thank you!!
Hey Brittany,
Happy Sunday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
Can these be made ahead of time and reheated?
Hey Cindy,
For best results, I would prep everything and have them ready to go and then bake when you are ready to serve. Please let me know if you have any other questions! xTieghan
Can I prep it and store in fridge until ready to bake? I’m just concerned the butter will solidify but not sure that would alter the flavor or texture.
Hi Amanda,
Yes, that will work well for you! I hope you love this recipe! Happy Thanksgiving! xx
Can you put the mix in the fridge overnight and stack/bake them the next day? Or will that dry them out?
Hey there,
That will 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! xT
I cannot find any fresh oregano at the stores near me and my garden is already froze over. Can I used dried or not at all. Wasn’t sure if it was a key ingredient in the recipe.
Hey Erin,
Sure, dried oregano would be just fine for you to use! Please let me know if you have any other questions, I hope you love this recipe! xT