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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.
I love this! I am going to do a Thanksgiving version with pecans and brown sugar and mini marshmallows! Thank you for inspiring!
Hey Niko,
Wonderful!! I love to hear that you enjoyed this recipe! Thanks so much for your feedback and trying the recipe! Happy Thanksgiving! xT
These were delicious, but mine did not really crisp up after 40/20, should I bake uncovered for longer? They were beyond cooked so didn’t want to cook longer to crisp up. Also, can they be made in an air fryer?
Hey Liz,
Thanks for trying this recipe!! Yes, I would do longer uncovered to get them more crispy. I think these might be a mess in the air fryer. Happy Thanksgiving! xx
I did a trial run for Thanksgiving. The flavor was perfect, but most of my layers were soft, not crispy. I wonder if the covered caused them to steam more than bake. Do you have any thoughts on this?
Hi Jennifer,
Thanks for trying this recipe! The 20-25 minutes without the foil should help them crisp, but you could certainly add more time to that! I hope this helps! xx
Can these be prepped in advance, and then cooked the next day?
Hi Jaime,
Yes, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Can I pre slice and keep the potatoes in fridge overnight before assembly and baking on thanksgiving day? Just trying to prep, do sweet potatoes turn color like regular potatoes when you slice them.
Hi Frank,
That should be just fine for you to do! Please let me know if you have any other questions, I hope you love this recipe! xT
When I have made these the bottoms end up burning. Any way to prevent that? They are so delicious otherwise!
Hi Becky,
So glad you have enjoyed this recipe!! Do you put your muffin tin on a baking sheet? That should help! If you already do this, try using cupcake liners, that might work well for you! xx
Trial run for Thanksgiving! Mine came out very brown on the outer edges and do not seem to have the same consistency as those in your picture. What could I do differently? Very yummy regardless!!
Also – If I double this, could the two muffin tins go in the oven at the same time?
Hi Mary,
Thanks for trying this recipe! The edges are definitely going to be crispy, that’s what you want:) Yes, you can do 2 pans at once. I hope this helps! xx
my “mandolin” appears to have sliced my sweet potatoes thicker than yours are here. should i adjust the temp or the length of time to cook them? thanks
Hey Jesse,
Yes, I would just bake until they are fork tender and crispy:) I hope this recipe turns out well for you! xT
How many 12-cup muffin tins does this recipe make? Is the total number of stacks for the listed recipe 12?
Hi Rhonda,
Yes, this will make 12 potato stacks:) Please let me know if you have any other questions, I hope you love this recipe! xT
Did a test run on these for thanksgiving. Huge hit with my friends and even my very picky toddlers said they wanted only “orange potatoes” not white ones. I’m a savory sweet potato gal so this is finally a way for me to enjoy sweet potatoes!
So you peel the sweet potato first or just slice away! 🙂
No need to peel the sweet potatoes:)
LOL so cute!! Thanks so much for trying this recipe, McKaylee! Love to hear that it was a hit! xT
Could I cook these in paper cupcake cups?
Hi Donnette,
I would not recommend that for this recipe:) Please let me know if you have any other questions! xx
Hi! I had a question about baking – do you keep them in the cupcake pan and then put the cupcake pan on top of a baking sheet? What is the purpose of the baking sheet?
When I tried this the first time it smoked up my oven a lot, which doesn’t usually happen. I wonder if you have any insights into what might cause that.
Thanks so much!
Hi Elsie,
Yes, I bake on the baking sheet incase any of the butter bubbles over, which may have been the cause of your smoke. I hope this helps! xx
After investigating my oven – indeed it was!! Thank you 🙂
Can this recipe be made in advance and frozen until ready to bake?
I had the exact same question 🙂
Hi Betty,
I’ve never tried that before, I’m not sure I would recommend doing that. I would probably just prep everything in the morning for this and have it ready to go in your muffin tin. I hope this helps! xx
Trying to cut down on bake time due to turkey competition for oven space. Could I boil the whole sweet potatoes for 10 min or so before slicing thin? So theyre mostly cooked and just need to get crispy?
Hi Jordan,
I’ve never tried that so I’m not sure how it would work but you could certainly give it a go! Otherwise, just pop them bake in the oven before serving to get crispy. I hope this helps! x
Wondering if they would come out just as crispy if I used silcone baking cups? Any idea?
Hi Donna,
I would not recommend using silicone baking cups. Please let me know if you have any other questions! xx
Have you ever made these ahead of time and reheated them?
Hey Carole,
I haven’t, but if you wanted to prep these, have them ready to go in the muffin tins and then bake when ready to serve, I think that would work really well for you! xx