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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, this is one of my favorite sweet potato recipes. 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 sweet potato fries 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.
This post was originally published on November 4, 2021
Omg these were delicious! And you were correct the smell in my kitchen was amazing. I will definitely make these again.
Thank you!
Hey Nancy! Thank you so much for giving this recipe a try, I’m so happy you enjoyed it! xTieghan
Wonder if these could be made. Ahead of time…
Same question : )
n/m
See some tips below i.e. bake for 49min ahead of time, finish bake on thanksgiving/serving-day
Yes, definitely! I would assemble ahead of time then bake when wanting to serve! xTieghan
Hey Marybeth! Yes, this can definitely be made ahead of time by assembling the stacks and then just popping them in the oven to bake when you are wanting to serve! xTieghan
I’m not a sweet potato fan (I know . . . sorry) but I never met a “regular” potato I didn’t like. Would this work for potatoes? I seems so easy and delish.
Hi Susan, You can definitely use any potato (or honestly any root vegetable, I can’t wait to try it with turnips, rutabaga and parsnips although I might spiralize those)…just try to stick with baking/all purpose types ie russets, Yukon gold or chef white potatoes (they’re a great all purpose potato..I get them at my local restaurant supply store). The key to these stacked potato is actually the potatoes all being the same thickness so there’s no raw or overdone spots. Also don’t be afraid to change up the seasonings and cheeses (just take note of how melty/oily the cheese is and have fun exploring different flavors) hope this helps you, have a happy Thanksgiving
Hey Susan! Yes, you can definitely make this with regular potatoes! 🙂 xTieghan
Hi, saw these in your story yesterday and they look so tasty! Wondering if you post the story videos to the recipe anywhere? Thanks!
Hi Andrea! I’ve been making the recipe videos into reels on my page so you can refer back to those 🙂 xTieghan
Thank you!
Made this today – YUM! I used one large sweet potato, and a 6-cup muffin tin. And used a mandolin too. These came out SO good! Thank you!
Hey Patricia, thanks so much for trying out this recipe! So glad you enjoyed these sweet potatoes 🙂 xTieghan
If you’re not a big sweet potato fan, will this work with regular potatoes?
Hey Meghan! This recipe should work great with regular potatoes 🙂 xTieghan
Adding to the “what part of this do I do ahead of time” questions. More info please – these looks great!
Hi there! I would prep everything up until the baking! xTieghan
Though I love sweet potatoes I’m really not a fan of the traditional sweet potato casserole so THIS is going to be my go to side this year! Looks amazing
Hey Jennie! Hope you love these sweet potatoes 🙂 xTieghan
What is your suggestion for making it ahead or could you cut the potatoes a day ahead?
Yes, I would cut the potatoes a day ahead! xTieghan
Hi! I wonder if there any parts of this recipe that could be prepped in advance? Do you think I could partially bake them (for the first 40 minutes?) and finish baking uncovered before serving?
Hey Sarah! Yes, you can definitely do it that way! xTieghan
Oh goodie! I can use my 31-yr old Salad Shooter to whip out those sweet potato slices in no time!! Can’t wait to try this recipe!
Haha perfect! Hope you love this recipe! xTieghan
Can’t wait to try these for Thanksgiving this year! I have tried to use a mandoline in the past to thinly slice sweet potatoes and they are so hard that I gave up. Any tips on make sweet potatoes easier to slice with the mandoline?
Hi Logan! I would say maybe microwave the potato for a minute or 2 to soften it a bit? xTieghan
Quick question – do you think you can prep this ahead? Can you go through to assembling in the muffin pan and cook later?
Looks yummy!
Yes, that would work just fine! xTieghan
These look incredible! Are you able to prepare ahead and bake off when ready?
Yes definitely! xTieghan
OMG i have never tried sweet potatoes this way. Delicious !!
Miki x
https://www.littletasteofbeauty.com/
Thanks so much Miki! xTieghan
These are so fun! And will definitely be on my menu. Dumb question….do you peel the sweet tates or leave the skin on? In the pic it looks like the skin is on..just wanted to be sure. Thanks for all the great recipes my family has been enjoying them!
Can I use cupcake liners for easier clean up? Will it effect the crispness? These look incredible!
You could, but you won’t get the crispy edges that make them look so amazing…
I can tell by the photos that her sweet potatoes were not peeled. It will make this dish so easy to prep. Can’t wait to make this!
Hi there! I leave the skin on 🙂 So glad you are enjoying the recipes, thanks so much! xTieghan