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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
Could these be made ahead of time and warmed up?
Yes, I would bake covered with the foil the day before and then finish off baking uncovered for 25 mins! 🙂 xTieghan
Great recipe – but you have the wrong cooking time in the recipe. It should be 60-65 minutes, not 50.
Hi Karen! So sorry about that, I just put the cooking time that worked for me in my oven 🙂 xTieghan
Amazing flavour and so moreish! I was worried it wouldn’t be enough butter but turned out perfectly. Also they came out of the silicone cases really easily. I used dried herbs instead of fresh, just halved the amount.
Hey there! I am SO glad you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
Can these be made ahead and reheated?
Yes, I cooked them for the first 40mins covered in foil, then set aside. When ready to use, I just removed the foil and did for another 25mins.
Hey Christine! Yes, I would bake covered with the foil to prep and then bake uncovered for 25 mins when you’re wanting to serve! 🙂 xTieghan
I always love your recipes! I am going to make this for a little thanksgiving work get together tomorrow. My slicer only does 1/4 inch instead of 1/8. Should I adjust cooking time or should it still be good?
Hi there! I would cook the recommended time and if you feel like they need a bit more just cook for a few more minutes 🙂 xTieghan
I made this last night for some out of town guests and they were a huge success! I ended up broiling them at the end for a couple minutes to crisp up the tops. While I was mixing the potatoes in the big bowl I worried there wasn’t enough butter or garlic so I added more. Turns out the recipe amount was just fine…should have stuck with that. Still, I will absolutely make these again. I was able to use a mandolin and these were very delicious and easy!
Hey Julie! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Hi! I wonder if I could use regular russet potatoes for this recipe. We aren’t fans of sweet potatoes but this sounds delicious!!
Hey Gloria, you can definitely use regular potatoes for this recipe! Enjoy 🙂 xTieghan
Hi Tieghan!
Wondering if the muffin pan needs to be metal or if silicone will get the same results?
Thanks!
Linz
Hi there, I haven’t tried out this recipe with a silicone muffin pan so I’m not sure! Sorry! xTieghan
Sorry if I missed it but if I were to make these ahead of time what is the best way to do that? Thanks so much! Planning on testing these out this week ☺️
Hi Katelyn! I would make up until step 3 (including step 3) and then bake the day you are wanting to serve! xTieghan
How gorgeous. Looks scrumptous! Please share the brand of the mandolin you use to get your potatos paper thin because not all mandolins cut potatos this thinly. Thanks!!
I used one from Pampered Chef and it worked great! So fast and easy.
https://www.crateandbarrel.com/oxo-stainless-steel-mandoline/s668993
Hi Meredith! Here’s the link for my mandolin 🙂 xTieghan
I’m looking forward to making the simple Paleo swap-outs. In the meantime, thank you, Tieghan, for putting the recipe link directly in your insta bio. So easy to find!
Hi there! I hope you enjoy this recipe! 🙂 xTieghan
Can a 2mm food processor blade be used to slice the potatoes?
Hi Barbara! I haven’t tried that, but it should work fine! xTieghan
To make vegan, do you have substitute suggestion for the manchego cheese?
Hi there! I would suggest vegan hemp seed or chickpea crumble cheese ? xTieghan
Any vegan cheese recommendations to sub out?
Hi there! I would use whatever vegan cheese you prefer! 🙂 xTieghan
I want to make these badly AND I want a mandolin badly. This recipe makes me finally want to get over my fear and get one. I am so afraid of them. UGHHH!
You got this!! 🙂 xTieghan