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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 |

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 |

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 |

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 |

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 |

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 |

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 |

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: 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



  • 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 |

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  1. I made both the sweet potato and the yellow potato stacks for Thanksgiving and they were delicious. I also used many of your other recipes for Thanksgiving including the brussel sprout recipe, the white wine gravy, the no boil macaroni and cheese and the sweet crinkly caramel snickerdoodle pie. Everything was AMAZING! Thank you for sharing your recipes! Soooo delicious.

    1. Hi Kathy,
      Wow!! Thank you for making so many recipes!! I love to hear that everything was enjoyed. I hope you had a great Thanksgiving! xT

  2. 4 stars
    These stacks were a huge hit at Thanksgiving! Having smaller sweet potatoes makes a difference for consistency. I added a bit more parmesan cheese in the muffin tins to help them bind together. Served with a sweet chili yogurt sauce. Thank you!

    1. Hey Meg,
      Wonderful!! I love to hear that this recipe was a hit, thanks so much for making it and sharing your feedback! xT

  3. 5 stars
    Tieghan! These were a huge hit at our Thanksgiving dinner and we all agreed: they will be tradition from here on out! So good!

  4. 4 stars
    These got many compliments for how “cute” they looked at Thanksgiving. My stepmom enjoyed them (even had seconds) and is a self-proclaimer sweet potato avoider. So I guess the message is: this is great for a crowd that is okay with departing from the traditional. I was worried the half cup of butter wasn’t sufficient so I added a splash of olive oil and tossed to coat the slices before moving into muffin tin. May have not been needed but it worked out anyway.

    1. Hi Savannah,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

  5. Made these for Thanksgiving. I really don’t like and have never really liked anything sweet potato, I was skeptical but it sounded pretty good. First bite…. OMGGG. This single handedly changed my mind about sweet potatoes! Two other guests said the same thing, that they don’t usually like sweet potatoes but asked for this recipe. The butter, garlic, thyme and cheeses magically work together and cancel out some of the sweetness but it still tastes like a sweet potato, just way better and how they should taste lol.

    If you have never really liked sweet potatoes, I guarantee this recipe will change your mind! Fantastic. Such a very welcome change from traditional candied yams.

    1. Hi Justin,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

  6. 5 stars
    Made this for Thanksgiving this year and they turned out great! I doubled it and learned I have no concept of medium and probably had enough sweet potatoes for four batches. 🤦🏼‍♂️ They were super tasty! Great flavor and crisp on the edges. Another great recipe. Thanks!!

  7. 5 stars
    Love sweet potatoes but don’t like the sweet stuff on them so always looking for savory recipes with them. Made these today with our Thanksgiving dinner and they turned out fantastic!! They are so good and that last dusting of sea salt when they come out of the oven really just finishes them off!! Thanks Tieghan!!

    1. Hi Mary Ann,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

  8. 5 stars
    Just made these for thanksgiving and everyone LOVED them!!! Thank you so so much! We loved how the edges got crispy with the muffin tin too!

    1. Hi Angela,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

  9. This is a great idea! I was looking for something a little different to do with my sweet potatoes since we already had mashed. I made a few adjustments, Rosemary instead of thyme and baked in a shallow pie dish since we didn’t have enough people over this year for 12 cups! Worked great! Def a crowd pleaser! Thank you for the idea!

    1. Hi Sara,
      Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx

    1. Hi Caroline,
      So sorry, I’ve not tested this recipe in the air fryer, I would probably stick with the oven for best results:) Please let me know if you have any other questions! xx

  10. Hi. Total recipe cook time says 50 mins but instructions say roast 40 mins covered, then cook another 20-25 mins uncovered. What is the correct total cook time? Thanks

    1. Hi Dawna,
      Please follow the instructions as written, 40 minutes covered and 20-25 uncovered:) I hope you love the recipe! Happy Thanksgiving! xx

  11. 1 star
    Just tried to make it and followed the recipe. Butter and bottom burner while the inside of the stack was not thoroughly cooked. Glad I did a test run before tomorrow. I am making sweet potato scalloped potatoes now.

    1. Hi Marie,
      Sorry to hear you had some issues with the recipe. How long did you bake for? Let me know how I can help! xx

  12. Hi Tiegan,
    Making your Turkey along with these stack potatoes and have one tin muffin pan and one silicone muffin pan. Can I use the silicone muffin pan? Will they turn out the same?

    Love love love your recipes!

    1. Thanks so much Tammy!! Unfortunately, I would not recommend using the silicone muffin tin, I don’t think they will turn out for you. So sorry! xx

  13. 5 stars
    First off, I want to start by saying these are SO GOOD. I, like many others, were met with sweet potatoes too big for my cupcake tin. I layered these, just overlapped, in a buttered Pyrex dish & cooked for about an hour covered & then uncovered as instructed. They were slightly softer in the center but still deliciously crispy on the outside. These are now a thanksgiving staple!

    1. Hi Jenn,
      Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT

    1. Hi Renee,
      Yes, you can have everything prepped and ready to go in your muffin tin and then bake when you are ready to serve! I hope this recipe turns out well for you, please let me know if you have any other questions! xT