Parmesan Herb Sweet Potato Stacks Recipe
These Parmesan Herb Sweet Potato Stacks are a delicious and elegant side dish featuring thinly sliced sweet potatoes layered with fresh rosemary, thyme, garlic, and Parmesan cheese. Baked to tender perfection until golden on the edges, they make a visually appealing and flavorful addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potato Stacks
- 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
- Preheat the oven: Set your oven to 375℉ (190℃) and prepare a standard muffin tin by spraying it lightly with nonstick cooking spray to prevent sticking.
- Prepare sweet potatoes: In a medium bowl, toss the very thinly sliced sweet potatoes with melted butter, olive oil, chopped rosemary, chopped thyme, garlic powder, grated Parmesan cheese, salt, and pepper until every slice is evenly coated.
- Assemble stacks: Carefully stack the coated sweet potato slices into the prepared muffin tin cups, filling each to the top. Expect the stacks to shrink slightly during baking.
- Bake the stacks: Place the muffin tin in the oven and bake for about 50 minutes, or until the sweet potatoes are tender and the edges turn golden brown and slightly crispy.
- Cool and serve: Let the stacks cool in the muffin tin for a few minutes. Use a spoon to gently scoop them out. Finish by garnishing with extra chopped herbs and grated Parmesan cheese before serving.
Notes
- Using a mandolin slicer helps achieve uniformly thin sweet potato slices, ensuring even cooking.
- Feel free to substitute fresh herbs with 1 teaspoon each of dried rosemary and thyme if fresh are unavailable, though fresh herbs provide better flavor.
- For a crispier texture, broil the stacks for 1-2 minutes at the end of baking, watching carefully to avoid burning.
- These stacks can be made a day in advance and gently reheated in the oven before serving.
- Nonstick spray is important to prevent the potato stacks from sticking to the muffin tin.
Keywords: sweet potato stacks, Parmesan sweet potatoes, herb sweet potatoes, baked sweet potatoes, side dish, rosemary thyme sweet potatoes, garlic parmesan sweet potatoes
