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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
Do you peel the potatoes first? Or leave the skins on?
Hey Amy,
I like to leave the skin on my potatoes. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can I make these the day before and then bake day of?
Oops just saw someone asked that. If I make day before can they go in fridge or should I freeze?
I would keep in the fridge:)
Hey Rose,
Yes, that will work well for you. I hope you love the recipe, please let me know if you give it a try! xTieghan
Thank you so much Tiegan! What a hit of a recipe, it’s gone viral with my family and friends since making it last week.
Great make ahead, work after frozen, perfect leftovers and even more favourable! Perfect caramelized crispy outer edge and oh so soft and tasty inner. I made some yellow potato stacks as well since the picky eaters in the house won’t eat sweet potatoes yet, but I loved the sweet ones the best! So good! Both types of potatoes worked well.
Followed your recipe, just substituted suggested cheese with mozzarella to go with the Parmesan. Great flavour. Paired it with Tuscan Style Herb Chicken Breast, and a side of baby spinach salad with raspberry balsamic and honey dressing.
Cheers Girl! You’re Awesome!
You said you “made ahead” and froze them. Does that mean you created the whole potato stack, put them in the cupcake tins, and then covered with plastic wrap and stuck in freezer? Did you thaw them out before baking? I’d like to make these for T-Day and hoping that I can make ahead and freeze. Thanks for your help
Hey Angie,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! xTieghan
Can you make this ahead of time and rewarm for Thanksgiving?
Hey Chelsea,
You could assemble ahead of time, but I would wait to bake until Thanksgiving. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made these for my Friendsgiving, everyone loved and asked for recipe. I plan to make for Thanksgiving too. Great way to change it up, and they are yummy, easy to make.
Hey Tracy,
Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best day! xTieghan
These look delicious and also such cute little stacks!!! Do you think it’s ok to use olive oil instead of butter? I would prefer to use the butter- but my husband tries to avoid it like the plague. Thanks Tieghan!
Hey Bridget,
Unfortunately, I would not recommend using olive oil here, butter is definitely best. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I did a trial run of these in my thanksgiving prep and OMG soooo yummy! These will become a regular side in my household.
Hey Kristen,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Made these for a Sunday dinner party with a few friends and they were SUCH a hit!! I subbed fresh Rosemary for the cilantro and only used Parmesan cheese. Very easy to make and so delicious!!
Hey Audrey,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan
Yummy! Made exactly as written. Sooo good. However on a few the bottoms burnt. I’ll have to fix that but will definitely make again.
Thank you
Thank you so much, I’m so glad you enjoyed this recipe! Happy Monday ? xTieghan
Do you think these would work for Candy roaster squash?
I haven’t tried it with that so I’m not sure! Sorry! xTieghan
Would this be ok to prep or make abased of time? If yes what would you recommend?
Haha – NM m, I see answers below! If don’t see all the comments when I first looked!
Hi there! Yes, I would bake covered with the foil a day before, then the day of bake them uncovered so they get nice and crispy! 🙂 xTieghan
I made these tonight to test them out before Thanksgiving. They were a big hit– crispy and savory, but the bottoms were all really burned even though I put the baking sheet underneath the muffin tins. I peeled off the burnt bottoms, but this would be a little involved to do on the actual day right before serving. : ) Should I move the baking rack up one level, or should I lower the temperature? I’d love to make these work for Thanksgiving!
Thanks so much for giving this recipe a try, I’m so glad to hear it was enjoyed! I would maybe lower the temperature to avoid the brown bottoms, sorry about that! xTieghan
Two questions – do you think you could roast at home covered with foil and then finish at the hostess’ house to crisp them up?
Also – do you think you could do a mash-up of this recipe and your Bourbon Maple Butter recipe? Like toss the thin slices with the maple bourbon butter and then stack in the cupcake tins to cook?
Hi Laura! Yes and yes! That would be delicious 🙂 xTieghan
I am so excited to try these!! I’m making them for a Friendsgiving this Saturday, and it won’t be at my house. Does anyone have any suggestions for how to transport them so they stay warm and crispy? It’s about a 20 minute drive away!
Made these last night and OMG… we could not stop eating them! Even this morning we were eating them cold and they were just as good! You will not regret making these! Going to try it with regular potatoes as well on thanksgiving since some of my family don’t eat sweet potatoes. Most important tip as mentioned in the recipe is to make sure you get potatoes that aren’t wider than your cupcake tins! I ended up with pretty big ones and had to find a 6 cup tin to accommodate them which was fine but obviously you can’t make as many at one time. Thanks Tiegan!
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Hi Abby! I hope you love this recipe! I would just keep covered with foil and then maybe try to throw them in the oven uncovered to keep the crispiness 🙂 xTieghan
These look fabulous but I think I’ll do a test run before Thanksgiving!
Thanks so much, I hope you love this recipe! xTieghan