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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.
Made these for thanksgiving this year and turned some non-sweet potato fans into lovers. So delicious! Happy Thanksgiving!
Hi Julie,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I had trouble getting my stacks to get crispy on the outside. The sweet potato slices also didn’t stick together, they just kind of steamed in the muffin tin on stop of each other. Is there something I might have done wrong?
Hi Steph,
So sorry to hear this. How thin did you get your slices, that would be my only guess. Let me know how I can help. xTieghan
The flavor was amazing! They were super easy! However, the cook time was too long for my oven (and I wasn’t paying attention). The bottoms burn to the pans! So they were a pain to clean up. But worth the extra scrubbing.
Hi Abigail,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I think maybe that was the issue, not getting them thin enough. I’ll try that next time! They were still delicious!!
Thanksgiving hit! Loved them and really appreciated how beautiful they plated up. The texture, stacking, fresh herbs sprinkled on last minute along with some sea salt – delicious! Crowd pleaser in taste and beautiful plating!
Meant to give recipe 5 ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Thanks again!
Hi Maryellen,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Pro (or maybe amateur) tip, if you have a meat slicer or easy access to one (like my crazy big family does), it makes light work of the potato slicing if making for a large crowd. Also I had a hard time getting a good coating of everything because my butter cooled quickly and just all clumped with the cheese and herbs. So with my second batch I mixed everything in a sink filled with hot water and it made it so much easier to get an even coating on all the potatoes.
Hi Jana,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I used a mandolin to slice the potatoes approximately 1/8” thin, but the sweet potatoes roasted nicely but did not crisp up. I used a non-stick muffin tin. I baked them 40 minutes covered and 20 minutes uncovered. Any idea why my stacks did not crisp up?
Hi Lisa,
Sorry to hear this! Was there anything you adjusted in the recipe? The sweet potatoes will crisp on the edges but don’t get super crispy in the middle, it’s really just the nature of the sweet potato. Thanks for trying the recipe! xTieghan
Fantastic, definitely a keeper as written. Can’t wait to try out slightly different flavors and pop on some marshmallows or nuts. I also want to try this with Yukon Golds.
THANKS
Hi Laina,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I made these stacks tonight and both my husband and I loved them. I made a half batch but it made 12 stacks- we each ate 6! I cooked them at 350 uncovered for 40 min and they were perfect. Someone else said their’s burned but mine were crispy outside and soft inside and perfect! Another person said they were labor intensive but I found them quick to make! I used a mandolin to slice and stirring butter/garlic/spices to cover all the circles was easy. I just grabbed a pile of slices and put them in the muffin cups. I loved these! What a great and different presentation for sweet potatoes!
Hi Mickey,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Hi Tieghan!
I just tested this recipe out using regular potatoes (I have a house full of picky eaters ?) and it turned out amazing as well! Kind of like little au gratin cups..
Unfortunately the only crispy pieces I got were the ones on the very bottom are they supposed to be swimming in butter while they cook or was I just supposed to lightly toss the potatoes in the mixture?
I did 40 covered 20 uncovered
Hi Lauren,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! There shouldn’t be that much butter in the cups:) Happy Thanksgiving! xTieghan
These were very pretty. But labor intensive. I think 40 minutes covered was too long. Maybe 20 and then uncovered for 10 to 20 minutes. I followed the directions and they were overcooked.
But tasty.
Thanks for giving the recipe a try Gail! xTieghan
Can these be made ahead of time and reheated?
Sorry, nevermind! For some reason the comments weren’t showing. I see the answers now below. Thank you!
Hi Jennifer,
I would assemble them and have everything ready to go and then bake when you are ready to serve. Please let me know if you give the recipe a try. Happy Thanksgiving! xTieghan
Is this something I could make in the air fryer? My turkey is HUGE and will take up the whole oven.
Hi Brianne,
Sorry, I’ve not tested these in the air fryer, I don’t know how well they would stay stacked. Let me know if you give it a try! xTieghan
Could you use a spiralizer instead of a mandolin? Thanks!
Hi Stacy,
I don’t think that would be the best option here, you would then have spirals of potatoes:) xTieghan
I have a conundrum! I am wanting to bake these for thanksgiving. Everything else in the oven wants 350 degrees. Can I do these at 350 or will they be mushy?
Hey Meghan,
350F should be okay, just plan to keep them in the oven for a while longer. I hope this recipe turns out amazing for you, please let me know if you have any other questions! xTieghan
Thank you! I’ll give it a go 🙂
These potatoes sound incredible! My mandolin has a 1/4” and 1/16” blades. Which do you think is better to use? Thanks, and Happy Thanksgiving
Hey Diane,
I would go with the 1/16″, the thinner, the better. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xTieghan