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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.
These were so delicious, and they looked beautiful on the table. The tops and sides were so crispy and wonderful, but the bottoms burned. Should I have cooked them at a lower temp?
Hi Tina,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. Sorry to hear this, yes I would try a lower temp next time. xTieghan
Absolutely AMAZING! And my kitchen DID smell so good the whole time they were baking!
Hi Laura,
Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Merry Christmas!?? xT
I’m so excited to try these! Can I assemble everything and refrigerate overnight?
Hi Kelly,
Yes, that should work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I am very excited to make these for tonight’s dinner…just wondering, can I prep and season potatoes ahead of
time?
Hi Joanne,
Yes, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
I made these last night. They are very tasty. Thanks for the recipe.
How do you get all the layers to be crispy? My bottom layers were soft and not crispy like yours. I even cooked them a bit longer. I also needed skinnier sweet potatoes as I had to cut them to fit my muffin tin. Lol.
Merry Christmas.
Hey Alanna,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! The thinner the slices, the crispier they get:) Happy Holidays!?? xTieghan
sooo good but i have a convect bake so it only took 30 min the first time i waited the hour and they were so burnt. Do u use a convect bake?
Hi there,
Thank you so very much for giving this recipe a try, I love to hear that it was enjoyed! No, I use regular bake. Happy Holidays!??
Have made these and LOVE interested in making for Christmas but wondering if you have ever tried to cook ahead of time and reheat in the oven day of. Do you think they would hold up?
Hey Taylor,
Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it. I would assemble ahead of time and then bake when you are ready to serve. Happy Holidays!❄️ xT
Do you think I could sub olive oil for the butter? We have a dairy allergy in our family!
Hi Lauren,
I would use a dairy free butter:) Please let me know if you give the recipe a try! Happy Holidays! xTieghan
40 minutes plus 20-25 minutes is 60-65!!!!! not 50?!?!
Hi Lee,
Sorry for the error, I will fix this, I am human:) Happy Holidays! xTieghan
You are awesome Tieghan! I made these, as well as a few of your Christmas cookies and most recently, your Bolognese sauce with vodka and pesto. It was absolutely delicious. Ignore the grouchy folks, you rock!
Thanks so for your kind message and trying so many recipes:) xTieghan
I made this last night in a sheet pan because my sweet potato slices were waaay too big to stack in the cupcake tin. I got about 3 layers of potatoes across the pan. Sliced them into squares for serving. Otherwise I followed the directions as listed, cook time and everything, and they turned out great!
Hey there,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
This is the recipe I have been waiting for! It screams holidays and the thyme/parm/manchengo goodness is incredible. I sent a plate of the stacks to a couple neighbors and they asked for the link to the recipe. Thank you again for yummy holiday or anytime recipe!
Hi Heidi,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
What temperature and how long to cook potatoes Stuks
Thank you
Hi Marie,
All of the instructions are listed above:) You will bake at 400 for 40 minutes covered in foil and then remove the foil and bake for another 20-25 minutes. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Great savory twist for sweet potato lovers! I absolutely loved the crispy bottom and sides while my 8 year old preferred the soft centers. A little something for everyone!
Hey Melissa,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
I used parchment baking cup liners to make the clean up even easier! Amazing dish – loved by everyone!
Hey Cheryl,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! xTieghan
Hi Tieghan!
The serving says 6- is that for one muffin pan of stacks? I am looking to make this for 20 people, would doubling this recipe work or tripling?
Looking forward to trying this!
Hey Charlotte,
I usually plan for 2 stacks per person, so I would recommend doubling this recipe. I hope you love the recipe, please let me know if you give it a try! xTieghan