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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
Big hit! Loved the mix of savory and sweet. Wouldn’t have attempted without a mandoline. I didn’t painstakingly coat each slice but just tossed in a bowl and it still turned out great! Will make again
Hey Joanna,
Fantastic! I appreciate you making this recipe and your feedback, love to hear it turned out well! Have a great weekend!
I made these stacks for Thanksgiving and they were delicious. My husband doesn’t care for sweet potatoes and he commented on how good they were. MIL was raving about them, as well as how pretty they looked on the plate. The crispy edges that occurred were just a bonus.
On a recipe note: I used a knife to cut them. I did bake them in phases, the first 40 minutes and then refrigerated them for a few hours and finished cooking while the turkey was resting. My muffin tin was a little small to accommodate the uncooked diameter of the rounds so I made them and stacked them on a baking sheet. I should have inserted a toothpick to hold them in place as a few of the stacks slid apart. After the initial 40 minutes they had “shrunk” enough to fit in the tin, so I transferred them to the muffin tin.
Next time: Yes, there will definitely be a next time. I may try just the butter and garlic first. Dipping them in and placing on a baking sheet, then sprinkling the parm and thyme, salt and pepper mix on top on one side only…to try and get a bit more even coverage and then stacking and adding a toothpick if baking on the baking sheet.
Hey Allison,
Thanks so much for making this recipe, I am so glad it was a winner! Thanks for sharing all of your notes:) Happy Holidays!
I just prepped these in 35 minutes. My stacks are not perfect, but I doubt anyone will care if they taste as good as everyone here says. Using a mandolin for slicing is a huge time saver, and using a big enough bowl (the first time) cuts down on the mess. They smell wonderful — can’t wait to taste them!
Thanks so much, Joyce! I hope they were a hit! Happy Holidays!
Love this recipe, I make it every year. With that said, despite making it every year, there is absolutely no way that prep time is only 20 minutes. Do you have to take into account making sure each slice of sweet potato is covered and individually, stacking each slice of sweet potato one at a time in a way that allows it to cook through evenly. I usually break this process down between two days, slicing takes about 20 to 30 minutes depending on how many sweet potatoes you’re using and at least 1-2 people helping it takes 1-2 hours to stack the slices in two muffin trays. The only way that this would take 20 minutes for prep time is if I had at least 6 people helping. I love your recipes, but girl there is no one I trust less regarding whether something is easy, simple or fast 😂 but it is always delicious!
Hey Rachel,
Thanks so much for making this recipe each year and sharing your feedback! So sorry about the cook and prep time!
Have a great Thanksgiving!
Can I partially bake these ahead of time and heat them up once I get to another location?
For example, bake them for 10-15 mins with foil off in the pan, then taken them out to cool down in the pan. When at the new location, put the sweat potatoes on a baking sheet and heat up at 400 for 10 minutes?
Hi Gary,
Sure, I don’t see why not! Let me know if you give this recipe a try, I hope you love it!
Happy Thanksgiving!
I made them last year for Thanksgiving and making them again as they were delicious.
This time I am not hosting but making them again. I will let you know how it goes.
Thank you so much, Gary!
Planning to make these for Thanksgiving! One question. . . do you peel the sweet potatoes before cutting them? Or cut them without peeling?
I know they’ll be a BIG hit!
Thanks!
Thanks so much, Stephanie! I do not peel the sweet potatoes for this recipe.
I hope it’s a hit! Happy Thanksgiving!
Do you have any recommendations for doing these as a make-ahead dish? I might at least prep the stacks and then place the covered tin in the fridge, but I worry about discoloration.
Hi Robert,
That would be just fine for you to do! I hope you love this recipe!
Happy Thanksgiving!
You should clarify in the recipe that you don’t need to peel the potatoes. I peeled mine and I wonder if that contributed to the off putting texture?
Question about the cheese! Does it contribute to the crisp at all? I’m hoping to omit or reduce it, but won’t if it will affect the crisp.
Hey Kim,
No worries, you can reduce or omit the cheese:) I hope you love this recipe, let me know if you give it a try!
I can’t wait to try these! What would you say is a serving size? Do you think one could use 1/2 coconut oil & 1/2 butter instead of all butter?
Thanks Thea! I would say 2 stacks per serving. I have never tried using coconut oil here, I would stick with the butter:)
I hope you love this recipe!
Hey Tieghan,
I would like to make these for Christmas night. We’re busy all day. Can I pre-bake them, then do the 20 minute uncovered bake right before serving?
Thanks in advance! Big fan!!!!
Hi Virginia,
Sure, that will be just fine for you to do! I hope you love this recipe! xx
Thanks for the quick reply!
I’ll let you know!!
V
Hi Virginia, just checking back to see if you pre-baked the stacks and if it worked out? Making these for Thanksgiving 🙂
From a friends suggestion. I must admit that the flavor is amazing. I’m going to try it on a baking sheet to spare my mature hands of the delicate stuff. Did it as written and everyone was impressed.
Thanks so much, Pete! So glad to hear this recipe was enjoyed! xx
Would you be able to specify the amount of sweet potatoes in cups.
Hi April,
So sorry, I did not measure this recipe is cups. Sorry I couldn’t be of more help! Happy Thanksgiving! xx
Hi Tieghan,
Big fan over here in France! I’m wanting to alternate white and sweet potatoes slices! Is this a bad idea because of cooking time differences?
Hi Angela,
So sorry, I have never tried this! What if you just did one pan of each? I hope they turn out nicely for you! xx
Love this recipe! My only question is how do I keep them from burning??? Keeps happening
Hi Amanda,
So glad you have been enjoying this recipe! Sorry to hear they are burning, is it the tops or the bottoms that are burning? I would try a different rack in your oven! xx
This sounds amazing. Not knowing if I’d have the oven available for that long while cooking a turkey dinner….could I do the first 40 minutes earlier in day and then another 1/2 uncovered while the turkey rested? Could that work? Thanks!
Hey Susan,
You bet, that would work nicely for you! Please let me know if you have any other questions! xx
Just trial ran before Thanksgiving, sides and bottoms burned- mid oven- and how do the middle stack ones get crispy?
Hi Lisa,
Sorry to hear this. A few questions….did you use a metal muffin tin? Did you place your muffin tin on a baking sheet while baking? Were your stacks covered with foil for the first 40 minutes? At what point did they start to burn? I hope this helps! xx
I have tried so many of your recipes and they are always loved and enjoyed by my family!!! Thank you for sharing your family recipes 🙂
One quick question for these sweet potato stacks – can they be made ahead of time?
Hey there,
Thank you so much for your kind message and making so many recipes! Totally, you can prep these ahead of time and then just pop them in the oven when you are ready to bake. Please let me know if you have any other questions! xT
If making ahead, would you wait to mix with butter mixture until you are ready to cook?
Hi there,
You could mix with the butter:) I hope you love this recipe! xx