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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.
Holy moly!!! These are incredible! Even the little ones loved them!! Thank you!!
Hey Kelsey,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
If I have regular potatoes, would you recommend being able to make this same recipe or would you change anything?
Hey Katrina,
Here you go:
https://www.halfbakedharvest.com/crispy-cheesy-potatoes-stacks/
Please let me know if you have any other questions! xTieghan
These look amazing- you mention making them ahead- up until what point? Or do you just reheat on the day? X
Hey Ashton,
You will want to make through step 3 and then bake the day of. I hope you love the recipe! xTieghan
Do you refrigerate after the prep work?
Thanks!
Hi Pam,
You bet! I hope you love the recipe! Happy Thanksgiving! xTieghan
I just saw the answer to my question on another comment. I can’t wait to make these!
Hope they are delish:)
hey! how many days before can you bake ahead?
Hi Melissa,
I would save the baking for the day of:) Happy Thanksgiving! xTieghan
This was one of the most delicious recipes I’ve made in a long time! I just subbed golden potatoes, and dairy free cheese and butter because I am vegan, and they were perfection!! Thank you!
Hey Raina,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
I’m excited to give these a try this year! Do you peel the potatoes? Almost looks like you don’t in the pictures.
Hey Leah,
I do not peel the potatoes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
How do you make these ahead of time?
I might have to do this— did you just stack them and line them up in the dish? Did they cook pretty evenly?
Hey Gisele,
Just assemble through step 3 and then bake the day of Thanksgiving. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
We made these for Friendsgiving and was a big hit! The sweet potatoes were too big for individual muffin tins so we just put them in a big casserole dish and still came out awesome!
Hey Debbie,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Is there a way to make this ahead and bring it somewhere to be cooked?
Hey Marina,
You bet, just prep everything and then bake when you arrive at your destination. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan
If making ahead, do you store them in the muffin tins (metal) overnight or leave them mixed in a bowl and fill when ready to cook
You could do either:)
Delicious!!! The family declared these a keeper. Just bake on a cookie sheet- the butter boiled over.
Hi Megan,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Absolutely delicious! I halved the butter and added olive oil instead because of lactose intolerance and it worked out great. Can’t wait to make these again – think I found a new fav!
Hey Jennifer,
Happy Sunday! Love to hear that this recipe was enjoyed, thanks a bunch for trying it out! xTieghan
Have you tried reheating or making in advance ?
Hey Lauren,
I would make through step 3 and then finish on Thanksgiving. I hope you enjoy this recipe, please let me know if you have any other questions! xTieghan
Could you use a mandolin to slice the potatoes? I worry about losing a digit lol
Hey Christine,
Yes, a mandolin works best here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
hi! these look amazing! are they something i could make ahead and if so how far ahead an dhow would i store them? thank you!
Hey Anne,
You can assemble them and keep in the fridge until you are ready to bake. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I can’t wait to try these! How many days ahead can they be assembled? Thank you!!
Hey Cheryl,
Thanks so much! I would assemble no more than 3 days in advance. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If serving along with other sides do you recommend 1 serving or doubling recipe? Looking to serve 12 people. Thanks!! 🙂
Hey Sara,
If you are having other sides I don’t think you need to double this recipe. Please let me know if you have any other questions! xTieghan
Hi! How much dried herbs should be used if grocery store doesn’t have fresh herbs?
Thanks!
Hey Robin,
For every 1 tablespoon of fresh herbs you will use 1 teaspoon of dried. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you peel the potatoes first? Or leave the skins on?
Hey Amy,
I leave the skins on my potatoes. I hope you love this recipe, please let me know if you have any other questions! xTieghan
If I’m trying to bring these to someone else’s house for thanksgiving, is there a way to do part of it ahead of time so I’m not monopolizing her oven for an hour?
Hey Jen,
I would really save the baking for when you are ready to serve, but you can certainly prep them ahead of time. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan