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Home » Course » Sides and Salads

Sides and Salads

Garlic Parmesan Sweet Potato Stacks

Published: November 6, 2016   |   Updated: June 30, 2022   |   24 Comments

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5 from 8 reviews
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These garlic Parmesan sweet potato stacks are a great way to serve sweet potatoes differently for the holidays. With crispy brown edges and soft tender centers, fresh rosemary, garlic, butter and Parmesan!

Do things differently with these garlic Parmesan sweet potato stacks. With crispy brown edges and soft tender centers, fresh rosemary, garlic, butter and Parmesan!

Impress your guests with these unique sweet potato stacks that are made in the muffin pan. Made with simple ingredients like sweet potatoes, butter, garlic, rosemary and Parmesan cheese, these stacks transform the humble sweet potato into a unique side dish you can add to your Thanksgiving or Christmas menu.

The sweet potatoes are sliced into thin rounds and tossed in melted butter, Parmesan cheese, garlic seasoning and fresh rosemary. Then we stack them in a muffin pan (be as messy as you want) and top with more Parmesan cheese. As it bakes, the edges of the potato stacks crisp up while the center is buttery and tender. Brush generously with more melted butter and top with some fresh rosemary before serving this holiday.

Do things differently with these garlic Parmesan sweet potato stacks. With crispy brown edges and soft tender centers, fresh rosemary, garlic, butter and Parmesan!

It’s different from your classic sweet potato casserole but is sure to be a hit during the holidays, just like these mashed potato puffs which is a great way to use leftover mashed potatoes and hash brown egg nests. Let’s start cooking.

Do things differently with these garlic Parmesan sweet potato stacks. With crispy brown edges and soft tender centers, fresh rosemary, garlic, butter and Parmesan!

GARLIC PARMESAN SWEET POTATO STACKS RECIPE TIPS

You’ll want around 5-6 large sweet potatoes which ended up about 5 pounds for me. Peel them and slice them into rounds as thin as you can without hurting yourself. Be careful and take your time! This was the bulk of the preparation for me. Put them in a large mixing bowl that’s big enough for you to toss them around later and let’s move on to the butter mix.

Melt the butter and combine it with olive oil, garlic powder and salt and pepper to taste. Pour it all over the potato slices and mix it up. Then add some Parmesan cheese and freshly chopped rosemary to the bowl. Yum, rosemary smells so good. This little scented treat should cheer you up after sweating all over the potato prep. Mix it all up! I used a spatula but you can use your hands as well. If you chose to use your hands, make sure you grease a muffin pan with non-stick spray first, so you won’t have to wash your hands in between.

Now grab the slices and stack them in your hands. Press them into the muffin wells until you have stacks that are towering well over the lip. It’ll all shrink later. You’ll want an impressive height to begin with so your stacks don’t look underwhelming later. And remember, the messier the stacks, the better they look!

Do things differently with these garlic Parmesan sweet potato stacks. With crispy brown edges and soft tender centers, fresh rosemary, garlic, butter and Parmesan!

One of my potatoes was slightly larger than the others in width and couldn’t fit in the wells so I just stacked them on a baking sheet. If you’ve used up your muffin wells and have more stacks you can make, just put the remainder on a baking sheet.

I ended up with 14 stacks. Or you just use a baking sheet from the get-go, just be careful that your stacks don’t collapse while moving them around in the oven. The purpose of a muffin tin is merely to keep them stable during the baking stage.

Top with some shredded Parmesan cheese and bake at 375 degrees F for an hour. Check around the 50-minute mark. You’ll want the tops to be nice and browned but the middle to be fully cooked and tender.

Do things differently with these garlic Parmesan sweet potato stacks. With crispy brown edges and soft tender centers, fresh rosemary, garlic, butter and Parmesan!

Let them cool for a while once they’re all done in the oven so they don’t fall apart when you remove them. I’ve found that removing things or cutting stuff fresh from the oven makes them fall apart easier. So give them room to cool down and solidify (for lack of a better word) before scooping or cutting.  

They’ll also look a little dry coming out of the oven so once you scoop them out, brush them up with the leftover tablespoon of melted butter and sprinkle with fresh rosemary to serve!

And that’s it! Enjoy!

MORE POTATO RECIPES TO TRY

  • Mashed Potato Puffs
  • Crispy Garlic Parmesan Smashed Potatoes
  • Loaded Mashed Potato Balls
  • The Best Creamy Potato Salad
  • Slow Cooker Mashed Potatoes

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A sweet potato stack on a black cutting board with fresh rosemary.

Garlic Parmesan Sweet Potato Stacks


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

  • Author: The Cooking Jar
  • Total Time: 1 hour 15 mins
  • Yield: 12–14 stacks 1x
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Description

Try these garlic Parmesan sweet potato stacks with crispy brown edges, soft tender centers and fresh rosemary, garlic, butter and Parmesan!


Ingredients

Units Scale
  • 3 tablespoons butter, melted and divided
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh rosemary, chopped
  • 5–6 large sweet potatoes (about 5 lb.), peeled and cut into thin rounds
  • 1/4 cup Parmesan cheese, shredded

Instructions

  1. Combine 2 tablespoons of melted butter, olive oil, garlic powder and salt and pepper to taste in a large mixing bowl.
  2. Add sweet potato slices and toss to coat.
  3. Add grated Parmesan cheese and fresh rosemary and toss to combine.
  4. Spray a regular muffin pan with nonstick cooking spray and stack sweet potato slices in the muffin wells.
  5. Top stacks with shredded Parmesan cheese.
  6. Bake in the middle rack for 60 minutes at 375 degrees F or until tops are browned and the middle is tender.
  7. Let stacks cool for 5 minutes. Remove with a spoon.
  8. Brush stacks with leftover melted butter and serve hot.
  9. Enjoy!

Notes

If your slices are too wide for a muffin pan, stack them on a regular baking sheet.

Add more melted butter/olive oil as needed.

  • Prep Time: 15 mins
  • Cook Time: 60 mins

Did you make this recipe?

Let me know how you liked it, what substitutions you made, or what you paired it with in the comments below. If you enjoyed it, help me out with a  ⭐⭐⭐⭐⭐ star rating!

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posted in: Oven, Sides and Salads

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    Comments & Reviews

  1. RC says

    January 19, 2024

    I used Japanese sweet potatoes and the results were wonderful. I made them for a dinner party and everyone was fighting over the last stack!

    Reply
    • The Cooking Jar says

      February 6, 2024

      That’s great news! You know something is good when that happens 😀

      Reply
  2. Trina says

    November 4, 2022

    Loved them will definitely be making these again

    Reply
    • The Cooking Jar says

      November 5, 2022

      So glad you enjoyed it!

      Reply
  3. Nicole says

    April 29, 2019

    I didn’t have the fresh rosemary or parmesan and this is till a rock solid recipe. I loaded it with fresh minced garli and butter and just went for it. Turned out great. Thanks for posting a recipe where the potatoes have the appropriate time to cook. Nothing worse than an undercooked potato

    Reply
  4. Johnson Sherrie says

    September 21, 2018

    No nutritional breakdown for the sweet potato recipe. They look delish

    Reply
  5. Cheryl says

    January 14, 2018

    Delicious! Made with russet potatoes, too, just had to cook those a little longer.

    Reply
    • The Cooking Jar says

      January 29, 2018

      Thanks for trying it out, Cheryl! And now other readers will know you can sub russet potatoes too 🙂

      Reply
  6. Georgia says

    November 21, 2017

    Can the potatoes be cut the night before?

    Reply
    • The Cooking Jar says

      November 21, 2017

      It should work. To be on the safe side, store them in a bowl of cold water in the fridge overnight so they don’t oxidize too much. Then dry them up before prepping for the recipe.

      Reply
  7. Karly says

    April 24, 2017

    LOVE these! So different, but definitely a crowd pleaser all the while. Love those crispy edges!

    Reply
    • The Cooking Jar says

      April 25, 2017

      Gotta love all things crispy. Thanks, Karly!

      Reply
  8. Heather Buentello says

    April 18, 2017

    Hey Farah! I’m tooling around the internet saying hello to fellow bloggers who are attending EFC in a few weeks. Actually, it’s more like 2 weeks! Eek! I’m not prepared!

    I’m a sucker for a sweet potato. I had to schedule this one on my Tailwind for a few of my boards

    Hope to meet you at EFC!

    Reply
    • The Cooking Jar says

      April 25, 2017

      Thanks for spreading the love! I hope I can attend, I got an early bird ticket last year but we will have to see if I can make those dates!

      Reply
  9. Jane says

    February 16, 2017

    I try to cook it in the next weekend, I think it’s a great choice. Thank you for a detailed description)

    Reply
    • The Cooking Jar says

      February 20, 2017

      I hope you enjoyed it, Jane!

      Reply
  10. Janet says

    January 3, 2017

    Very tasty !
    Love love love these sweet potatoes !

    Reply
    • The Cooking Jar says

      February 20, 2017

      They can be pretty yummy! Thanks, Janet.

      Reply
  11. Lee Maddus says

    November 27, 2016

    Quite an assortment of food preparations, delicious to behold, even more to the taste, it must be. A fascinating combination of skills. Quite Impressive, Farah! We will give some a try. Please keep it going!

    Reply
    • The Cooking Jar says

      December 7, 2016

      Thank you, Lee! Hoping you enjoy whatever you do decide to try out!

      Reply
  12. kitchensoaktanks.com says

    November 20, 2016

    Hi Farah! These are adorable! ? Cant wait to try them out this holiday season!!

    Reply
    • The Cooking Jar says

      December 7, 2016

      Hope they work out for you and your family!

      Reply
  13. Caroline@pickledplum says

    November 14, 2016

    I am drooling from just looking at these pics. Great job Farah, I will be making these for sure – Yum!! 🙂

    Reply
    • The Cooking Jar says

      December 7, 2016

      Thank you, Caroline! They were a nice savory way to enjoy sweet potatoes! Maybe I’ll make a sweet version of the stacks one day.

      Reply

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