This is one of the easiest, if not the easiest recipe on my blog, and one of the most delicious. I might be kind of biased, because sweet potatoes are very close to the top of my favorite foods list. Case in point here, here, here, here, and here…just to name a few.
I can’t help it! I eat them for breakfast with my eggs and veggies, roasted as a dinner side, roasted and dipped in peanut butter (is that weird?), baked and stuffed with chicken and peppers (like fajitas), buffalo chicken, and even yogurt and granola. You name it, I’ve done it. These stacks are no exception to my love.
Literally all you do is thinly slice a couple sweet potatoes, and toss them with butter, olive oil, garlic powder, grated parm, and herbs.
Then, you bake them in muffin tins! How cool?! Everyone gets their own personal little stack. Perfect for Thanksgiving too! Easy, last minute T-giving recipes is the theme this week.
I’ve never really been a fan of sweet potato casserole. Like the one with marshmallows and such. I’ll eat it, because I eat everything (except goat cheese..don’t ask), but I’d take roasted sweet potatoes or this recipe ANY day. I love how they take on a savory flavor profile here, but you still get that wonderful sweetness from the potatoes!
Growing up, my family just never really made that classic sweet potato casserole. Maybe that’s why I don’t care for it? I’ve probably only had it once or twice. If anyone has a good recipe though, send it over! I’m intrigued.
If you have a big crowd, you may wanna double this one. Even if you don’t have a crowd..they’re too good to just make one batch. These would even be a great app! Just serve the stacks as finger food. So cute!
Parmesan Herb Sweet Potato Stacks
- 2 medium sweet potatoes, peeled and very thinly sliced (you can use a mandolin if you have one)
- 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
- Preheat the oven to 375℉. Spray a standard muffin tin with nonstick spray.
- Place sliced sweet potatoes in a medium bowl and toss with butter, olive oil, rosemary, thyme, garlic powder, grated parmesan, and a few pinches of salt and pepper until evenly coated. Stack them in the muffin tins, filling to the top. They will shrink down during cooking.
- Bake for 50 minutes or until tender and golden on the edges. Let cool for a few minutes before removing them from the tins. I used a spoon. This seemed to be the easiest method to scoop them out!
- Top with extra chopped herbs and grated parmesan.