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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.
Can sweet potato stacks be made in advance & reheated?
Hi Joanna,
For best results, I wouldn’t recommend that, but you can certainly have them assembled and ready to go and bake when you are ready to serve. Please let me know if you have any other questions! xT
Mine turned out greasy. I guess I’ll use less butter next time
Hi Paige,
Sorry to hear this! Please let me know if there is anything that I can help with! xx
These are delicious. I made them with orange potatoes and white sweet potatoes. The white sweet potatoes are less rich than the darker sweet potatoes, but oh so delicious. I’m gonna try and freeze these for Christmas which is 13 days away. We made some for a party but cut up too many. We must have cut enough for 10 dozen. How they freeze well.
Hey Susan,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Love these easy to make stacks!!! Flavor was great and not too overpowering! The fragrance while making them! Mmmmm. Slice very thin like Teighen says to allow them to crisp up. I used 2 large skinny potatoes and made 12 stacks for a group of 20. Once I transferred them on a plate some took half stacks so there was plenty for a crowd.
Hey Diana,
Awesome!! Thanks so much for sharing your feedback and what works well for you here! So glad these were enjoyed! xT
Love these, if yours burnt on the bottom you made the same mistake I did. You have to place the muffin pan on a baking sheet when you put them in the oven. This is in the directions but I missed this step the first 3 times I made them. 4th time was the charm.
Hey MJ,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Omg!!!! That’s exactly what I missed!!! Thank you!!!!! And the funny thing is…I teach 3rd graders and lecture them about reading closely all of the time!! I can’t wait to tell them what I did!!! LOL!!!! 🙂
These didn’t work for me at all. The bottoms burned and the potatoes were not crunchy or look anything like your pictures. Not sure why they turned out so differently. They were tasty though.
Hi Julie,
Thanks for giving this recipe a try and sharing your feedback! What kind of muffin tin did you use? Were the potatoes sliced thin enough? Let me know how I can help for next time! xT
My bottom potato in each stack burned…my muffin pans are nonstick. Could that have been the difference??? The top ones were delicious!!!
Hey Jenn,
Thanks for giving this recipe a try, so sorry to hear about the bottoms! When you say non-stick, were they silicone? Otherwise I would say to move them up a rack in your oven next time! xx
Flavor was good but mine didn’t crisp up at all, any suggestions?
Hey Kylie,
Thanks so much for giving this recipe a try! My guess is that they either needed to bake longer or the potatoes needed to be sliced thinner. I hope this helps! xx
This looks so yummy! Can you assemble the day before?
Thanks so much Katie! Yes, that will work well for you! I hope this recipe turns out delish! xx
Hi, has anyone done the first bake earlier in the day and then cooled and kept in fridge and done the second bake at meal time? Trying to manage oven time. Thanks!
Hey Cindy,
You could try that, but I wouldn’t put them in the fridge, I would just leave them at room temp. My only concern is that they would become soggy. Please let me know if you give this recipe a try! xx
I made these tonight for my family’s Thanksgiving dinner and with friends. The results were dead on. I only had a 12-cup tin and because my son was bringing scalloped potato casserole, I figured twelve was enough and we only ate 8 with a family dinner of 6. And still, they are easy and really delicious (you’re going to want a mandolin to make this recipe, otherwise I’d pass on it, too much trouble otherwise), but they sell them now for cheap and you can buy them on Amazon for practically nothing and you can set it exactly at 1/8-inch thickness. Go overboard stacking as our hostess chef suggests, they really do cook down a lot. I’ll add more layers next time. Enjoy and I’ll try these with the standard potatoes too next time.
Hey Tim,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! Thanks for sharing what worked well for you! xxT
I made three HBH recipes for Thanksgiving this year, and while they were all excellent, this was definitely the biggest hit! I loved that I could assemble them the day before and just pop them into the oven when I was ready to bake. Slicing the potatoes in my food processor made prep super easy. Will definitely be making this again!
Hey Blayre,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Making these right now for our Saturday Thanksgiving dinner!
Thoughts on using a silicone muffin pan verses a tin one?
Thanks so much for these amazing recipes!
Hi Amber,
I would not recommend using the silicone muffin tins:) Please let me know if you have any other questions!! xx
These were delicious and will be a regular on my dinner menu throughout the year!
Hey Cassie,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
I’m not a huge sweet potato casserole person, and knew this would be the perfect substitute. I WAS NOT WRONG!! These were ridiculously delicious. To appease my children, I popped marshmallows on half after crisping up. This is our new Thanksgiving staple.
Hey Jade,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)
These turned out great, just like the picture! I only used maybe 2 sweet potatoes, though. and if you buy them too large, you can still stack the 1/2 slices that sometimes happen from the mandoline slicer. I used less butter as some people stated, but I should have used the whole 6 Tbs. I bet a cinnamon sugar variation would turn out great, too.
Hey Sheila,
Wonderful!! I love to hear that this recipe was a hit, thanks for giving it a try! Have a great weekend:)