These sweet potato stacks offer the perfect combination of sweet, savory, and crispy in every bite. They look stunning on a plate, but require minimal prep and ingredients. The muffin tin method ensures uniform stacks and maximized crispiness, making this dish both practical and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sweet potatoes
Olive oil or melted butter
Garlic
Fresh thyme
Grated Parmesan cheese
Salt
Black pepper
Cooking spray or additional oil for greasing
Directions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin.
Peel the sweet potatoes and slice them into thin, even rounds using a mandoline or sharp knife.
In a large bowl, combine olive oil or melted butter with minced garlic, chopped thyme, salt, and pepper. Add the sweet potato slices and toss to coat evenly.
Stack the slices into the muffin tin cups, layering about 8–10 slices per cup.
Sprinkle Parmesan cheese generously over the top of each stack.
Cover with foil and bake for 30 minutes.
Remove foil and bake uncovered for an additional 15–20 minutes, until the tops are golden and crispy and the potatoes are tender.
Let rest for 5 minutes before carefully removing from the muffin tin with a spoon or knife.
Servings and timing
This recipe makes 12 sweet potato stacks, serving approximately 6 people (2 stacks per serving). Prep time is about 15 minutes, and total cook time is 45–50 minutes.
Variations
Cheese swap: Use Gruyère, Asiago, or pecorino for different flavor profiles.
Add herbs: Mix in rosemary, sage, or oregano for extra depth.
Make it spicy: Add a pinch of cayenne or smoked paprika to the oil mixture.
Vegan version: Use plant-based butter and omit the Parmesan or replace with a vegan cheese.
Add a crunch: Sprinkle crushed nuts like pecans or walnuts on top before baking.
Storage/Reheating
Store leftover sweet potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore crispiness. Avoid microwaving, as it can soften the edges and reduce the desired texture.
FAQs
Can I make these ahead of time?
Yes, you can slice the potatoes and toss them with the oil mixture ahead of time. Assemble and bake when ready to serve.
What type of sweet potatoes work best?
Orange-fleshed sweet potatoes (like Garnet or Jewel) are ideal for their flavor and texture.
Can I use a different kind of potato?
Yes, Yukon gold or red potatoes work well, but the flavor will be more savory and less sweet.
How do I keep the stacks from sticking?
Use cooking spray or grease the muffin tin well, especially around the edges.
Can I freeze these?
It’s not recommended, as the texture of sweet potatoes can become watery after freezing and reheating.
What if I don’t have a muffin tin?
You can stack the potatoes in a greased baking dish, though they may spread more and be less structured.
Can I add other vegetables?
Thin slices of parsnip, beet, or regular potato can be layered in with the sweet potatoes.
How thin should the slices be?
About 1/8 inch thick works best for even cooking and crisp edges.
Is fresh thyme necessary?
Fresh thyme adds the best flavor, but you can substitute dried thyme—use about one-third the amount.
Do I need to peel the sweet potatoes?
Peeling is recommended for a smoother texture and more elegant appearance, but it’s optional if you prefer the added fiber and rustic look.
Conclusion
Crispy Parmesan Thyme Sweet Potato Stacks are a delightful way to elevate a humble vegetable into a show-stopping side dish. Their crisp edges, tender centers, and aromatic flavors make them a versatile and memorable addition to any table. Whether for a holiday meal or a weeknight dinner, they’re sure to impress and satisfy.
Crispy Parmesan Thyme Sweet Potato Stacks are an elegant and flavorful side dish made with thinly sliced sweet potatoes layered with garlic, fresh thyme, and Parmesan cheese. Baked in a muffin tin for perfectly crisp edges and tender centers, they’re easy to make yet impressive on any dinner table.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:6 servings (2 stacks per person)
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2–3 medium sweet potatoes, peeled and thinly sliced (about 1/8 inch thick)
2 tbsp olive oil or melted butter
2 cloves garlic, minced
1 tbsp fresh thyme, chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 cup grated Parmesan cheese
Cooking spray or oil for greasing muffin tin
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or oil.
Peel and thinly slice the sweet potatoes using a mandoline or sharp knife (about 1/8 inch thick).
In a large bowl, mix olive oil or melted butter with garlic, thyme, salt, and pepper.
Add the sweet potato slices and toss until evenly coated with the oil mixture.
Stack about 8–10 slices into each muffin cup, pressing down slightly.
Sprinkle the tops of each stack with grated Parmesan cheese.
Cover the muffin tin with foil and bake for 30 minutes.
Remove foil and continue baking uncovered for 15–20 minutes, or until the tops are golden and the potatoes are tender.
Let rest for 5 minutes, then carefully remove the stacks using a spoon or small knife. Serve warm.
Notes
Use a mandoline for evenly thin slices to ensure even cooking.Try different cheeses like Gruyère or Asiago for variation.Add crushed nuts on top before baking for texture and flavor.Use dried thyme if fresh isn’t available—use one-third the amount.Best served fresh, but can be reheated in the oven to maintain crispiness.
