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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
Can these be done in a convection oven? At what temperature and for how long?
Hi Kay! I’m so sorry, I’ve never tried these in a convection oven so I am not too sure! I would imagine they would be just fine though! 🙂 xTieghan
Holy Cow this was so good! I just used parmesan in place of the Manchego and it was wonderful. I think one takeaway from this is your sweet potato slices wont be perfectly round which was stressing me out at first…I just keep stacking and poking down once I got over my little ADD fit and they came out just as gorgeous as the picture. I can’t wait to make it again.
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
These look awesome- it says cook and serve immediately- how did you work it into your Thanksgiving dinner timing? Make ahead and put in oven after Turkey is out? TY
Following
Hi there! Yes, that would work best to make ahead and put in oven while turkey bakes or after! xxTieghan
Oh…..my……yum. I I’ve never been a huge sweet potato fan. But my dad recently gave me some and then BOOM this recipe pops up in my inbox. I made these along with the butternut squash pasta from HBH and let me say. It was a turn down the lights… and put some slow jams on kind of dinner. My 2 teens LOVED IT. My 16 year old foodie som rated it top tier and said he would seek out a restaurant that sold this LOL. He now follows HBH. The only thing I didn’t do exact to the recipe is bake them in muffin tins. (My 13 year old daughter said she burnt stuff in them And threw them away instead of cleaning.) I used a metal pie pan. Still phenomenal. And so easy!!
Did you have to adjust the baking time?
Hey there! Thank you so much for giving this recipe a try, I’m so glad you enjoyed it! xxTieghan
These are INSANE!!! I browned the butter and omg this was incredible! Thank you!!
Hey Emily! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! 🙂 xxTieghan
Excited to make these. I’ve wanted a mandolin for years and these are going to be my excuse. Which one do you like?
Hey Suzanne! Here’s my favorite mandolin! 🙂 xxTieghan
https://www.crateandbarrel.com/oxo-stainless-steel-mandoline-slicer/s668993
Made these tonight. We both loved them.
Looking for new recipes and this will be added into the rotation. Yum!
I might try this with some yukon gold potatoes.
Hey! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! 🙂 xxTieghan
We are a savory sweet potato family and these were perfect. I had a bunch of odd shaped and sized sweet potatoes from our CSA box and voila! Mandolin was absolutely necessary….
They shrunk quite a bit, so I stacked them up over the top of the muffin tin. Another Thanksgiving recipe tested and stamped approved.
Very delicious and pretty.
Hey! Thanks so much for trying out this recipe, I’m so glad you enjoyed it 🙂 xxTieghan
Unfortunately this recipe didn’t stack up for me. First, I only used 2 sweet yams and it filled all 12 cupcake wells. The potato edges never got crisp. Maybe using Convection Oven would help for the last 15 mins or so(?) These bake for a long time, taking up precious time on Thanksgiving. Also, the flavors just didn’t work for me. I think it was the oregano. I used a very small amount of dried instead of fresh but it still took over the dish. I normally love all your recipes and prefer savory sweet potatoes but not this recipe. I’m still a fan, though! 🙂
Hi Anne, I’m so sorry this recipe didn’t turn out the way you hoped! Thanks for letting me know xxTieghan
Sweet Potato Stacks/Can you make these ahead and keep warm in a crockpot or something? Would love to make them for Thanksgiving but have limited oven space.
Hi there! I would bake covered with foil the day before and then the day of crisp them up by baking uncovered for 25 minutes! 🙂 xxTieghan
Made these today for a dinner party and people were legit licking the plate … definitely a recipe to make again (and double )
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
We made them tonight and they were delicious and easy.
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
The first time I made these, I did them with the white sweet potatoes. The second time (the next day), I made them with the yams. Both were delicious. The white ones cooked a bit crunchier which my hubby liked a lot (he loves chips), but I think for Thanskgiving I’ll go with the more orange ones as they were soft on the inside and cripsy on the outside and plus I think the color is more pleasing for this holiday. Loved the sea salt on the top! Super easy, can make these any day of the week but they are sure to be a hit this holiday! Tip: just stick with the recipe and timing of it all, we tried a few different cooking ideas and just stick to the recipe–it’s PERFECT!
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
These were awesome. I made sweet and red potatoes and my family loved them this is a keeper!!!!
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
Turned out better than expected. Definitely will make again.
Hey! Thanks so much for trying out this recipe! I’m so happy you loved it 🙂 xxTieghan
So delish!!!
Wonder if this would be a good in a casserole dish like scalloped potatoes for Thanksgiving? Or do the individual stacks contain more flavor?
My bottoms are dark (burnt) but don’t taste burnt.
Hi there! Yes, that should be just fine! I just think the individual stacks are a fun way to mix it up! 🙂 xTieghan