Garlic Parmesan Sweet Potato Stacks

Sweet and savory, these sweet potato satcks are one delicious side dish. Easy to make and perfect for Thankasgiving and the holidays!

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Course: Side Dish

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings (2 stacks each)

Calories: 438kcal

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.

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.