These crisp, buttery Parmesan-rosemary sweet potato stacks are SO delicious and only need 4 ingredients! Cook them for a fun weeknight side dish, or serve them as a unique part of your Thanksgiving menu.
I’m the biggest fan there is of classic Thanksgiving comfort foods. Give me fluffy mashed potatoes, tangy cranberry relish and a perfectly crisp turkey any day! I dream of the sausage stuffing. I plan the menu months in advance. I live for the leftovers. And I’m dying to dress my baby in a little turkey costume.
What? It’s her first Thanksgiving! And it’s one of my favorite holidays of the year. Just in case that wasn’t already crystal clear.
That’s not to say I don’t like to switch things up once in a while. And sweet potatoes are one of my favorite food canvases to play with!
These crisp, buttery herbed sweet potato stacks were so fun (and easy) to make! I can totally see myself serving them alongside our next Thanksgiving feast, and on the side of more cozy weeknight meals. All you need are 4 ingredients, plus a pinch of salt!
Just thinly slice a couple sweet potatoes, using a mandolin (CAREFULLY… sorry, I’m a mom, I have to say that) or a sharp knife (I mean it, please don’t hurt yourself). Then toss them in a mixture of melted butter, Parmesan and chopped rosemary. You can even add some minced garlic or crumbled bacon. Stack them up in a 12-cup muffin tin and bake until the potatoes are tender and the edges are crispy. Sprinkle on some more Parm and rosemary, and voila! Fall side dish perfection that serves 6.
Dig in!
Crispy Parmesan-Rosemary Sweet Potato Stacks
Ingredients
- 2 medium sweet potatoes, thinly sliced
- 3 Tablespoons butter, melted
- 2 Tablespoons grated parmesan cheese, plus more for garnish
- 1 teaspoon fresh chopped rosemary or 1/4 teaspoon dried, plus more for garnish
- Kosher salt
Instructions
- Preheat oven to 375 degrees F. Coat 12 standard-sized muffin cups with nonstick cooking spray.
- Thinly slice sweet potatoes (a mandolin makes this easy). In a large bowl, whisk together butter, Parmesan and rosemary. Add sliced sweet potatoes and toss to coat evenly. Layer potato slices into muffin pan and fill to the top. (They will shrink down as they cook.) Sprinkle with salt.
- Bake for 45-55 minutes, depending on thickness of your sweet potatoes, until edges and tops are golden brown, and potatoes are tender.
- Let cool for 5 minutes before removing with a spoon. Top with additional Parmesan and rosemary. Serve hot.
- Enjoy!
These little stacks look too cute and SO tasty! I love rosemary and root vegetables and I can only imagine these went down a treat! :D
I wish you a lovely Tuesday Missy! x
i absolutely love doing my potatoes this way because it cuts down on the baking time and it makes my two little boys think they are eating something extra special:))) Love your version!
What a brilliant potato dish!
Totally need to try this. I love those thin potato layers!!
These stacks look incredible, love the parmesan and rosemary!
Totally in love with this recipe! Such a genius idea!
xo, Elisa
These are just perfect for a Holiday meal!!!
I love finding new ways to make sweet potatoes, and these look incredible, Georgia! If you put your baby in a turkey suit, I hope we get to see a picture! :)
I love, love, love this idea. Question…did you have any problem with them sticking?
Sticking to the muffin pan? Nope. Just make sure the cups are well greased!
I’m with you – Thanksgiving is the best! I love the sound of these stacks! I am all about anything with sweet potatoes and these look delicious!
Absolutely love these. I have been considering making something similar for my Thanksgiving this year. They are just so darn cute and look awesome on the plates. I hope we get to see pictures of the little on in her Turkey costume!!
I made these almost to the letter at Easter on my blog, only I used thyme…they’re so good!
these look wonderful! love it!
I love these!! I have a sweet potato-loving son who hates regular potatoes, so he’ll be thrilled I have a new way to make them. Printed and already added to the meal plan for next week :) Gorgeous, inspiring photos as always too.
Hello! just a quick question. You don’t have to peel them first?
thanks!
No need to peel. The potatoes are sliced so thinly that you can’t taste the texture of the peel. However, if you prefer to peel, go ahead!
If I want to prep them the night before, would you recommend baking and reheating or just prepping and cooking the next day?
You can prep the day before, and cook the day you plan to serve.
Looks like a really delicious snack, and healthy as well. This is exactly what I was looking for. :)
Would love to make these! Just a quick question – how quickly do you have to serve the once they’re out of the oven? Could they sit for an hour and be reheated?
I’d recommend serving right away, as they’re most crisp right out of the oven. But they can definitely sit for an hour and be reheated at a low temp before serving.
Can the potato slices be parboiled and then stacked and crisped in oven to reduce cooking time?
Sounds like a good idea to me!
I made these last night and they were fantastic, thanks so much for sharing the recipe