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Parmesan Herb Sweet Potato Stacks

Course Side
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 stacks
Author Molly (Spices in My DNA)


  • 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


  1. Preheat the oven to 375℉. Spray a standard muffin tin with nonstick spray.
  2. 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.
  3. 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!
  4. Top with extra chopped herbs and grated parmesan.