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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.
Husband decided to grill steaks and I was ready to try this recipe. We were so happy with the turn out! I did use a “Salad Shooter” instead of slicing- that made it so much easier! Definitely adding this to the weeknight side rotation!
Hey Kirby,
Fantastic! Thanks so much for making this recipe, I am so glad it was enjoyed!❄️ xTieghan
Theses were amazing! I will make them again for sure.
Hey Ellen,
Wonderful! Love to hear that this recipe was a hit, thanks for making it! Have the best week:) xTieghan
Do you think this recipe would work in a baking dish instead of muffin tins, or crispy edges are essential?
Hey there,
My only worry about using a baking dish is that the stacks will fall apart, the muffin tin helps them to keep their shape. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Do you think I can serve these at a holiday work party if I make them the night before?
Hey Ally,
You could certainly assemble ahead of time, but you would want to bake these fresh before serving. Let me know if you give the recipe a try! xTieghan
Love this recipe. So simple but oh so good!
Hey Lisa,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
I love you! Thanks for being an inspiration. I made these yesterday and they are great but mine burnt a bit on the bottom – thinking I used too much or not the correct greaser?? Thank you!
Hey Bethany,
Sorry to hear this! Was there anything you adjusted? Next time try using a higher rack in your oven. I hope this helps! xTieghan
Made these instead of latkes, for Hanukkah. Two large sweet potatoes (using a mandolin) was all I needed for 12 . My stacks weren’t that neat and they still came out so delicious!! Will make again, for sure!
Hey Suzie,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Loved the idea of these but mine came out all burnt event after covering them with foil for the first 40 minutes !! Don’t know where I went wrong !
Hey Karina,
So sorry to hear this! Was there anything you adjusted in the recipe? How thin were your potatoes? Let me know how I can help! xTieghan
These were absolutely amazing and you were right, so addictive! All the flavors tasted so good together! Thank you for a different sweet potato dish that we will use a lot!
Hi Merryll,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Super easy and delicious! Makes your simple side so fancy!
Hey Kelly,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
I just made these for Thanksgiving and they were a HIT! I used a variety of sweet potatoes and instead of a cupcake pan I used my ramekins because they fit better. I will definitely be making these again, and will also try them with regular potatoes. Watch those fingers when using the mandolin! I wish there was a way to add a photo because they turned out perfect and looked so nice with the mixed colors.
Hi Jerri,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
These sweet potato stacks were so yummy and crispy. A little greasy but with great flavors. This is the same recipe as the regular potato stacks but I preferred the sweet potato version for sure. Thanks for sharing!
Hi Courtney,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
So yummy!! Made these with salmon, so delicious!
Hey Kayla,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
Hi! These were super delish and everyone in my family loved them. One question: how do you keep the bottoms from burning? I prepped and cooked exactly as written. But the bottom layer in all the stacks was blackened. Most people didn’t seem to mind, but there were a few that left that bottom layer behind.
Hey Tracey,
So sorry to hear this, next time maybe try a higher rack in your oven. I hope this helps! xTieghan
These were so delicious! I think our sweet potatoes were large instead of medium, because we had enough for 24 stacks plus extra. I still used the recipe measurements for the butter, herbs and cheese and all was evenly coated. Ours turned out with crispy edges and perfectly steamed/soft insides. We cooked these in the morning, as our turkey took up the whole oven and cooked at a lower temp, left them out on the counter and heated them up with all of our other sides before serving and that worked out perfectly.
Hi Amy,
Wonderful!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend! xTieghan
I used red potatoes and I only had Parmesan cheese. I ended up putting them in the broiler at the end for 5 minutes with a close eye to crisp them up. Overall they turned out great. Thanks for a great recipe!
Hi Carrie,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan