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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. Curious if you have ever done these as an appetizer using a mini muffin pan. If so, what adjustments should be made? Thanks –

    1. Hi Kim,
      So sorry, I have not tested this! The issue would be the size of the potatoes, you would have to find some small enough to fit in a mini muffin tin! xx

  2. I’ve made these many times, and kind of started doing my own altered versions from time to time. They turned out good when I followed the recipe, and all the other ways. I did them over summer at a dinner party with garlic butter and yukon gold potatoes, but got in a hurry and just layered them in a casserole dish so they all stacked and layered and they still turned out great. I found that It worked best with any version I have tried with these thin sliced potatoes was to cover them with foil so the soften and cook then uncover for them to crisp. I have even put them under the broiler VERY BRIEFLY to accomplish a little more crisp (which I love crispy potatoes). Thank you for this recipe – I will bring it as one of my contributions to thanksgiving this year, and whenever we host a dinner party my husband says “make the stacks!” He loves them!

  3. 5 stars
    My family is hit or miss on sweet potatoes. You have 3/4 of us absolutely in love! I used what I had on hand with your recipe as a guide and they were delicious. Can’t wait to try a sweeter thanksgiving variation!

  4. 5 stars
    I wish I could post a photo!
    The potatoes I use ended up being too large in diameter to fit in the cupcake tins so I used my brownie pan with a metal insert and laid them vertically instead of stacked horizontally. Covered in foil absolutely incredible results. As a sidenote, I also use dried herbs. Because that’s what I had on hand I cut the amount in half of what the recipe called for, and kept the large pinch of pepper and salt.

  5. Made them, but they didn’t crisp up. Very tasty, just kinda mushy. The sweet potatoes were cut very thin on the thinnest setting of the mandolin. Any suggestions?

    1. Hey Vito,
      Thanks so much for trying this recipe! Is it possible they just needed to bake a little longer? Let me know how I can help! xx

    1. Hey there,
      Thanks for giving this recipe a try, sorry to hear you didn’t love them! Let me know if you give this another try! xT

    1. Hey Lynn,
      Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT

      1. Mine were over cooked, but very good! I was thinking that was too long for a sweet potato, but I just didn’t listen to myself.

        1. Hey Michele,
          Thanks for giving this recipe a try, so sorry to hear these were overcooked! Please let me know if there is anything that I can help with! xx

    2. I tried to make these at Thanksgiving and they burned in my oven (mine is natural gas so I cut back the temp.)

      Determined to make them again, I did and even @375 for 40 covered and 20 uncovered, they still burned!

      I’m not sure if it’s the quality of my cupcake tin because it a little old, but I even sprayed the cups.

      What would you do?

      1. Hi there,
        So sorry to hear this! I would maybe try a different muffin tin. Also, I you using a baking sheet too? That really helps! xx

  6. 5 stars
    This is a fabulous sweet potato recipe! I have made this for 3 different dinner functions and always get compliments!!! Thanks for helping me look like I know what I’m doing in the kitchen!

    1. Hey Meredith,
      Awesome!! I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT

  7. We made these and loved them! We followed the directions closely but some of the bottoms burned, but the rest of the stack was perfect. Any suggestion as to what we could do better next time? Thank you

    1. Hey Patty,
      Happy Monday!❄️ I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! Did you put the muffin tin on a baking sheet? That usually helps with the bottoms burning. xx

    1. Hey Nicole,
      I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄

  8. Very good! I used fresh sage as it was on hand. My family loved it and I will make it again. Although, I don’t look forward to cleaning the muffin pan. I might try using foil baking cups next time.

    1. Hey Meredith,
      I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄

  9. Is it possible to make these ahead? I have a big dinner to prep and was hoping to do some dishes ahead of time.
    Thnx these look so yummy!

    1. Hey Janey,
      You can have these prepped and ready to go in the muffin tin, but I like to save the baking for when you are ready to serve. Let me know if you give this recipe a try, I hope you love it! xT

  10. Fabulous! Family loved them.
    Was a last minute decision to try these. Read the reviews and followed the directions closely. Served them along side of prime rib. Perfect compliment without stealing the show. Thanks for the recipe.

    1. Hey Janie,
      Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you!🎁🎅