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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
I didn’t have manchego an have to sub shaved parm for grated as that’s what we had on hand. The flavor is amazing! But the cooking was wildly uneven – burned bottoms but soft tops of every stack. Any suggestions? Less time covered?
Hi Catherine,
Thanks so much for trying this recipe, so sorry to hear you had some issues! Did you place your muffin tin on a baking sheet? I would also move them up a rack in your oven next time. I hope this helps!
Made these last night
Delicious! And Thanksgiving worthy
Hey Brian,
Awesome! I appreciate you making this recipe, so glad to hear it was a hit! Thanks for your comment!
Sweet potato haters love these! I’ve made these 6 times. I found method that works without using muffin pans. I used 9 inch round cake pans & left plenty of space between stacks. Easier clean up. These are so yummy!
Hey Susan,
Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!
Happy New Year!🥂🎆
I LOVE savory sweet potatoes! This was a fabulous recipe and enjoyed by all! I did double the recipe, because… DUH! 🤤
Hey Meghan,
Love to hear this recipe was enjoyed, thanks for making it and your comment!
Happy Holidays!🎄
I made these crispy potatoes but so sorry I didn’t listen to your recommendation – to double the recipe. I could have quadrupled it and still run out. People were eating them as I set the dish on the table – before even sitting down. Have to say their appearance is magic – they steal the show before anything else has a chance. Best part – they taste even better so if anyone makes these, for heavens sake, make double or triple. The next day, my son asked if I could make some more before he left to return to his home.
Hey Mary,
Happy Sunday! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
For me, this was a no go. 10/10 time to prepare, 2/10 result. As in no one ate it. So possibly 1/10. Usually when I make an online recipe, I’m ready with revisions to post in the comments. Not gonna lie: this recipe isn’t worth tweaking. Meh is the best description. I knew in my heart that even expensive cheese wasn’t going elevate sweet potatoes as much as an egg and dollop of cream, but I tried it since I’ve done the same thing for decades. The “crunchy” edges tasted a little burnt and had an unpleasant texture. The overall taste was meh, despite using extra herbs. If you like savory sweet potatoes, try baking them and then blending with an egg or two. Add whatever herbs you use in the turkey, a tbs of maple syrup (or more if you prefer sweet) a dollop of milk or cream (I use half n half) and top with a pecan crumble before baking. Adventurous? Add a pinch of cayenne to your crumble! 10/10 effort, 10/10 taste!
Hi Maggie,
Thanks for trying this recipe and sharing your feedback. So very sorry to hear it was not enjoyed!
It sounds like you are putting this recipe down so you can promote your own. I’ve made this recipe and it is BOMB! Everyone loved it. Easy to make a d a winner with guests – even the picky eaters.