Garlic-Herb Sweet Potato Stacks with Parmesan

Sweet Potato Stacks

These savory sweet potato stacks bake upright in a muffin pan, then come out as individual portions with tender centers and browned, visibly layered edges. Butter, olive oil, garlic, thyme, and rosemary coat the thin rounds; a light sprinkle of Parmesan goes on near the end so it browns without hiding the layers.

Choose long, slender potatoes that fit the muffin cups, and slice them evenly. Stack height and slice thickness affect baking time, so check the center with a knife rather than relying on the clock alone.

Ingredients for Sweet Potato Stacks

• About 2 pounds long, slender sweet potatoes, peeled (900g)
• 3 tablespoons unsalted butter, melted (40g)
• 1 tablespoon olive oil
• 2 garlic cloves, finely minced
• 2 teaspoons fresh thyme leaves, divided
• 1 teaspoon finely chopped fresh rosemary
• 3/4 teaspoon fine salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup finely grated Parmesan (30g)
• Cooking spray or additional butter, for greasing the muffin pan

How to Bake Sweet Potato Stacks

Yield: 12 stacks, or about 6 side-dish servings. Time: 20–25 minutes to prepare, 35–45 minutes to bake, and 5–10 minutes to rest.

1. Preheat and grease: Heat the oven to 375°F (190°C) with a rack in the middle. Thoroughly grease all 12 cups of a standard muffin pan.
2. Slice the potatoes: Cut the peeled sweet potatoes into approximately 1/8-inch rounds using a mandoline with its hand guard or a sharp knife. Use rounds that fit inside a muffin cup without folding; set aside any tiny end pieces that cannot form stable layers.
3. Coat the rounds: In a large bowl, mix the melted butter, olive oil, garlic, most of the thyme, rosemary, salt, and pepper. Add the potato slices and toss, separating any that cling together so each round gets coated.
4. Build the stacks: Layer about 8–10 rounds in each muffin cup, placing smaller usable rounds near the bottom if needed. Fill to around the rim without packing the layers tightly. Spoon or brush any coating left in the bowl over the tops.
5. Bake and check: Bake uncovered. Starting at 30 minutes, test a stack near the center of the pan with a thin knife. When the knife passes through most of the stack with only slight resistance, it is ready for the Parmesan. If the tops darken while the centers are still firm, tent the pan loosely with foil and continue baking.
6. Add the Parmesan: Sprinkle a little over each stack, leaving the layered sides visible. Bake for another 5–8 minutes, until the cheese is lightly golden, the exposed potato edges are browned, and a knife reaches the bottom of a center stack with little resistance. Total baking time is approximately 35–45 minutes.
7. Rest and lift: Let the stacks rest in the pan for 5–10 minutes. Run a thin knife around each cup, then lift each stack from underneath with a small spoon or offset spatula. Sprinkle with the reserved thyme and serve warm.

Choose and Slice the Sweet Potatoes

Long, slender sweet potatoes produce rounds that fit standard muffin cups with less trimming. Keep the slices close to 1/8 inch thick: thicker or uneven rounds can leave the centers firm after the tops have browned. If using a mandoline, keep the hand guard on and stop before the potato becomes too small to handle safely.

How to Tell When the Stacks Are Done

Browned tops do not always mean the middle is cooked. A thin knife should pass nearly to the bottom with little resistance, while the exposed edges should be golden brown with some darker spots. Taller stacks may need longer than the suggested range. Remove them once the centers are tender rather than continuing to bake until every layer looks crisp; the centers should stay soft, not mushy.

Remove the Stacks Without Breaking Them

Greased cups and a short rest help the layers hold together. Loosen each stack around the edge, then support its bottom as you lift instead of pulling on the top slices. For serving, transfer the finished stacks to a parchment-lined tray; the muffin pan, not the tray, is their baking vessel.

Serve one stack as an appetizer or two as a side with grilled chicken or steak. For a different shape with similar flavors, try smashed sweet potatoes.

How to Store and Reheat

Refrigerate cooled leftovers in an airtight container for 2–3 days. To reheat, place the stacks on a baking sheet and broil for about 5 minutes, until hot. Watch closely: the edges and Parmesan can brown quickly.

You can assemble the stacks a few hours ahead and keep the muffin pan refrigerated until baking. A cold pan may need more oven time, so use the knife test to judge doneness.

Nutrition

Approximate nutrition per side-dish serving (2 stacks): 225 calories, 5g protein, 10g fat, and 31g carbohydrates. Approximate values per 100g: 135 calories, 3g protein, 6g fat, and 19g carbohydrates. Values vary with potato size and the amount of fat used to grease the pan.