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Crispy Parmesan Thyme Sweet Potato Stacks | halfbakedharvest.com
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4.54 from 258 votes

Crispy Parmesan Thyme Sweet Potato Stacks

With crispy chip like edges, sweet-soft centers, and a sprinkling of sea salt on top, these stacks are so delish!
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 6
Calories: 257kcal


  • 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


  • 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.



Calories: 257kcal