Garlic and Parmesan Sweet Potato Stacks
Last Updated on May 24, 2022 by Betty Davies
Fancy up your sweet potato with these easy and delicious sweet potato stacks. Seasoned with garlic, parmesan and thyme, sliced sweet potatoes are stacked on top of each other before being roasted in a muffin tin. Rich and buttery, their crispy edges are irresistible!
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I do love me a sweet potato, they make a tasty change from regular white potatoes are are so easy to pair with all of your favorite meals. These sweet potato stacks are one tasty way of serving them!
Simple to make with a few basic ingredients, they are easy to prep and the cooking time is totally hands off. Great for part of an easy weeknight meal, this vegetable side dish definitely wouldn’t be out of place on your Thanksgiving table either.
Cheesy, buttery and garlicky, the crispy edges of the stacks are so good, and the middles are soft and creamy. With hint of fresh thyme, they are a delicious sweet and savory side that everyone will love!
Be sure to try my Baked Sweet Potato Slices and Honey Roasted Sweet Potatoes too!
Why you will love this recipe!
- Easy: Just slice the sweet potatoes, toss them with melted butter and seasonings, layer them in a muffin tin and bake. Simple!
- So delicious! This is one tasty way to enjoy your sweet potatoes! Baked in a garlic butter, they are rich and indulgent.
- Dietary info: These sweet potato stacks are gluten-free.
Ingredients
- Sweet Potatoes: I used 2 large sweet potatoes for this recipe. Sweet potatoes are highly nutritious and a great source of fiber, vitamins and minerals.
- Butter: Use salted butter. If using unsalted, add a few pinches of salt to the butter when melted.
- Garlic: Freshly minced garlic adds a wonderful flavor to each bite.
- Thyme: Fresh thyme leaves add a sweet and earthy flavor that works so well in this recipe.
- Parmesan: Use freshly grated parmesan for the best flavor and texture.
How to make sweet potato stacks
Be sure to scroll down for the full recipe!
- Melt the butter with the garlic and add fresh herbs (photo 1).
- Toss the sliced sweet potatoes with the melted butter and parmesan (photo 2).
- Layer the sweet potato slices in a muffin tin (photo 3).
- Bake til crispy on the outside and soft and tender in the middle (photo 4).
Recipe Variations
These sweet potato stacks are pretty delicious as they are, but you can easily adapt them to suit your tastes. Try swapping out the thyme for other fresh herbs like rosemary, sage or parsley. To make these vegetarian, use a rennet free had cheese instead of parmesan. I used quite a bit of butter for a super rich flavor, but you could reduce the amount for a healthier option.
Frequently Asked Questions
Sure! If you are not a sweet potato fan, then be sure to check out my Garlic Parm Potato Stacks, they are just as tasty!
For the best results, I definitely recommend roasting these in a muffin tin. It not only helps them to keep their shape, but all of that melted butter will collect and bubble at the bottom of the mold making your stacks super rich and flavorful.
If you don’t have a muffin tin, you can stack them on a parchment lined baking sheet and secure the slices with a toothpick. Keep your eye on the though as the edges may start to dry out, brush a little extra melted butter butter over them halfway through cooking if they do.
I sliced my sweet potatoes by hand. Due to their texture, you don’t need to cut them too uniformly, if you have some slices thicker than others, that’s totally fine. A mandolin will make the job super quick and easy if you have one. The thinner you slice them, the crispier the edges will be. I opted to peel my potatoes, but if you slice them super thin, you can leave the skins on.
Serving Suggestions
These sweet potato stacks are perfect to serve with all of your favorite mains, from chicken to fish and beef to veggie dishes. Try them with some of these favorites:
- Turkey Breast Wrapped in Bacon
- Air Fried Chicken Cordon Bleu
- Salmon in Lemon Basil Sauce
- Buffalo Cauliflower Steaks
Make ahead, Storage and Reheating
These layered sweet potatoes are best made close to baking as possible so that the sweet potato slices don’t dry out. Once cooked, they will keep well covered in the fridge for 3 to 4 days and can be reheated n the oven at 400F for 5 to 10 minutes to crisp them back up.
Recipe Notes and Tips
- The thinner you slice your sweet potatoes, the crispier the edges will be.
- Make sure the sweet potato slices are well coated in the melted butter and parmesan – get messy with your hands!
- Don’t build the stacks higher than the muffin tin molds, or the slices could well slide off.
- The sweet potatoes are ready to come out of the oven when they are browned and crispy on the sides and top, and soft and tender in the middle.
These garlic parmesan sweet potato stacks are one tasty veggie side dish. Simple to make, but impressive to serve, you’ll wow your guests with these beauties!
More Sweet Potato Recipes
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Garlic Parmesan Sweet Potato Stacks
Equipment
Ingredients
- 1 pound sweet potatoes (450g / 2 large)
- 1 stick salted butter (110g)
- 2 garlic cloves (minced)
- 1 tablespoon fresh thyme leaves
- ¼ cup freshly grated parmesan (4 tablespoons)
Instructions
- Peel the sweet potatoes and slice into thin rounds. Place in a large bowl and set aside.
- Preheat the oven to 400F / 200c.
- Add the butter and minced garlic to a small pot and place on a low medium heat.
- Once the butter is melted, remove from the heat and stir in the thyme leaves.
- Pour the melted butter over the sliced sweet potatoes, and add in the parmesan.
- Use your hands to toss the sweet potatoes in the butter and cheese so that they are coated well.
- Layer the sweet potato slices in each mold in the muffin tin. Spoon over any mixture in the bowl over the top of each stack.
- Bake in the preheated oven for 25 to 30 minutes til browned.
Notes
- The thinner you slice your sweet potatoes, the crispier the edges will be.
- Make sure the sweet potato slices are well coated in the melted butter and parmesan – get messy with your hands!
- Don’t build the stacks higher than the muffin tin molds, or the slices could well slide off.
- The sweet potatoes are ready to come out of the oven when they are browned and crispy on the sides and top, and soft and tender in the middle.
