Crispy Parmesan Thyme Sweet Potato Stacks
Paper-thin sweet potato slices layered with Parmesan and thyme, baked into crisp-edged little towers.
In a nutshell: This authentic american crispy parmesan thyme sweet potato stacks comes together in just 1 hr 5 mins using simple whole ingredients. The chef's secret: evenly thin slices cook at the same rate, while hand-cut slices of mixed thickness leave. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Crispy parmesan thyme sweet potato stacks: thinly sliced sweet potatoes layered with Parmesan, baked crisp. An elegant Thanksgiving side.
Key Equipment
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- Mandoline slicer
- Standard muffin tin
- Large mixing bowl
- Pastry brush
Chef's Pro-Tips
- Use a mandoline: evenly thin slices cook at the same rate, while hand-cut slices of mixed thickness leave some layers raw and others burnt.
- Grate your own Parmesan: pre-grated cheese does not melt into the layers properly and leaves a gritty, dry finish.
- Do not skip the foil stage: covered baking steams the centres tender first, so the uncovered finish can focus on crisping the tops.
Ingredients
6
servings
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3 sweet potatoes, large, peeled
-
3 tbsp butter, melted
-
2 tbsp olive oil
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1 cup Parmesan cheese, freshly grated
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2 tsp fresh thyme leaves, plus more for serving
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1 tsp garlic powder
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¾ tsp kosher salt
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½ tsp black pepper
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¼ tsp smoked paprika, optional
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Step-by-Step Instructions
Heat the Oven and Prep the Tin
Preheat the oven to 400°F (200°C) and generously butter a standard 12-cup muffin tin.
Slice Thin
Using a mandoline, slice the sweet potatoes about 1/16 inch thick — thin slices are what let the stacks crisp and cook through evenly. Toss with the melted butter, olive oil, garlic powder, salt, pepper and paprika, if using.
Stack with Parmesan
Layer 8-10 slices into each muffin cup, sprinkling a little Parmesan and thyme between every few layers and finishing with a generous shower of Parmesan on top.
Bake Until Crisp
Cover loosely with foil and bake for 30 minutes, then uncover and bake 12-15 minutes more until the tops are deeply golden and crisp at the edges and a knife slides easily through the centre.
Unmould and Serve
Rest for 5 minutes, then run a thin knife around each stack and lift out gently. Serve warm, scattered with extra thyme.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Yes — bake them up to a day ahead, refrigerate, and reheat at 375°F for 10-12 minutes until crisp again. They also hold well at room temperature for an hour.
It helps enormously for even slices, but a very sharp knife and patience will do. Aim for slices thin enough to see light through.
Yes — Yukon Golds make a lovely version. They need 5-10 minutes longer in the oven, so check the centre with a knife before serving.
Usually they were lifted out too hot. A 5-minute rest lets the cheese set and glue the layers together — run a knife around the cup first, then lift gently.
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