Sides and Salads

Garlic Parmesan Sweet Potato Stacks

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

So here’s another fun and visually appealing way to serve your potatoes. If you’ve followed my blog closely, you’ll know I have a weakness for potato stuff in muffin tins. Hash brown egg nests does really well for Mother’s Day and on Easter and Christmas brunch. Another favorite muffin tin potato wonder are mashed potato puffs. If you haven’t tried those already, you’re missing out on some magic. And I’m not speaking in hyperbole, it’s fascinating seeing the before and after pictures. It’s magic!

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

This time round, I’m gonna try it with some sweet potatoes tossed in melted butter, Parmesan cheese, garlic seasoning and a nice touch of rosemary. These stacks will brown deliciously in the oven but the great thing about them is how you can be messy with the stacking. The messier it is, the more texture and beauty you add to the stacks. Messiness is rewarded here!

So let’s begin.

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

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.

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

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 in a baking pan. If you’ve used up your muffin wells and have more stacks you can make, just put the remainder in a baking pan. 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 awhile 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!

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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


  • Author: The Cooking Jar
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12-14 stacks

Ingredients

  • 3 tablespoons butter, melted and divided
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1/4 cup dry Parmesan cheese (green shaker stuff)
  • 2 tablespoons fresh rosemary, chopped
  • 5-6 (5 lb.) large sweet potatoes, peeled and cut into thin slices
  • 1/4 cup Parmesan cheese, shredded

Instructions

  1. Combine 2 tablespoons 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 dry Parmesan cheese and fresh rosemary and toss to combine
  4. Spray a muffin pan with nonstick cooking spray and stack sweet potato slices in 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 middle is tender
  7. Let stacks cool for 5 minutes. Remove with spoon
  8. Brush stacks with leftover melted better and serve hot

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

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18 Comments

  • Reply
    Caroline@pickledplum
    November 14, 2016 at 6:34 AM

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

    • Reply
      The Cooking Jar
      December 7, 2016 at 3:15 PM

      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
    kitchensoaktanks.com
    November 20, 2016 at 11:36 AM

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

    • Reply
      The Cooking Jar
      December 7, 2016 at 3:16 PM

      Hope they work out for you and your family!

  • Reply
    Lee Maddus
    November 27, 2016 at 12:18 AM

    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
      December 7, 2016 at 3:45 PM

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

  • Reply
    Janet
    January 3, 2017 at 5:35 PM

    Very tasty !
    Love love love these sweet potatoes !

    • Reply
      The Cooking Jar
      February 20, 2017 at 1:36 PM

      They can be pretty yummy! Thanks, Janet.

  • Reply
    Jane
    February 16, 2017 at 3:01 AM

    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
      February 20, 2017 at 1:37 PM

      I hope you enjoyed it, Jane!

  • Reply
    Heather Buentello
    April 18, 2017 at 12:11 PM

    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
      April 25, 2017 at 6:47 PM

      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
    Karly
    April 24, 2017 at 11:52 AM

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

    • Reply
      The Cooking Jar
      April 25, 2017 at 6:48 PM

      Gotta love all things crispy. Thanks, Karly!

  • Reply
    Georgia
    November 21, 2017 at 9:52 PM

    Can the potatoes be cut the night before?

    • Reply
      The Cooking Jar
      November 21, 2017 at 11:57 PM

      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
    Cheryl
    January 14, 2018 at 9:26 PM

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

    • Reply
      The Cooking Jar
      January 29, 2018 at 6:37 PM

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

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