Name: Parmesan Herb Sweet Potato Stacks Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 medium sweet potatoes, peeled and very thinly sliced; 3 tablespoons unsalted butter, melted; 2 teaspoons olive oil; 2 teaspoons fresh rosemary, finely chopped, plus extra for serving; 2 teaspoons fresh thyme, chopped, plus extra for serving; 1 teaspoon garlic powder; 2 tablespoons grated Parmesan cheese, plus extra for serving; Salt and pepper, to taste

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Introduction

These Parmesan Herb Sweet Potato Stacks are a delicious and elegant side dish that combines tender sweet potatoes with savory herbs and sharp Parmesan cheese. Perfect for cozy dinners or special occasions, they add a flavorful twist to your typical roasted sweet potatoes.

The image shows six stacks of roasted sweet potato slices, each with about four to five circular, orange layers with slightly burnt edges, arranged on a white marbled surface. Each stack is topped with a sprinkle of coarse white salt or cheese and small green herb bits scattered on and around the potatoes. Fresh green herb sprigs are placed among the stacks, adding a natural touch. The lighting highlights the crisp texture and warm orange color of the potatoes, contrasting with the cool white marble background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes, peeled and very thinly sliced
3 tablespoons unsalted butter, melted

2 teaspoons olive oil
2 teaspoons fresh rosemary, finely chopped, plus extra for serving

2 teaspoons fresh thyme, chopped, plus extra for serving
1 teaspoon garlic powder

2 tablespoons grated Parmesan cheese, plus extra for serving
Salt and pepper, to taste

Instructions

Step 1: Preheat the oven to 375℉. Spray a standard muffin tin with nonstick spray to prevent sticking.

Step 2: In a medium bowl, toss the thinly sliced sweet potatoes with melted butter, olive oil, rosemary, thyme, garlic powder, grated Parmesan, salt, and pepper until evenly coated.
Step 3: Stack the coated sweet potato slices in the muffin tins, filling each cup to the top. The potatoes will shrink during baking.
Step 4: Bake for 50 minutes or until the stacks are tender and golden around the edges. Let them cool for a few minutes before carefully removing from the tins using a spoon.

Step 5: Garnish the stacks with additional chopped herbs and grated Parmesan before serving.

Tips & Variations

Use a mandolin slicer to get uniformly thin sweet potato slices for even cooking.
Swap Parmesan with Pecorino Romano for a sharper cheese flavor.

Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
Try mixing in chopped sage or oregano with the herbs for a different herbal profile.

Storage

Store leftover sweet potato stacks in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350℉ for 10–15 minutes to maintain their crisp edges and warm center.

How to Serve

The image shows a close-up of a dark muffin tray with six round compartments, each filled with layered slices of seasoned sweet potatoes. Each stack consists of about five bright orange slices, evenly layered, with small green herb bits and garlic pieces sprinkled on top, giving the slices a slightly rough texture. The muffin tray rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stacks ahead of time?

Yes, you can assemble the stacks a few hours ahead and keep them covered in the fridge. Bake them just before serving for best texture and flavor.

What if I don’t have fresh herbs?

Frozen or dried herbs can be used as a substitute, but reduce the quantity by half since dried herbs are more concentrated.