Sides and Salads

Garlic Parmesan Sweet Potato Stacks

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

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

Garlic Parmesan Sweet Potato Stacks


  • Author: The Cooking Jar
  • Total Time: 1 hour 15 mins
  • Yield: 1214 stacks 1x

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
  • 56 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

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from Amazon.com. You can learn more about it here.

20 Comments

  • Reply
    Nicole
    April 29, 2019 at 9:34 PM

    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
    Johnson Sherrie
    September 21, 2018 at 5:45 PM

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

  • 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 🙂

  • 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
    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
    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
    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
    Janet
    January 3, 2017 at 5:35 PM

    Very tasty !
    Love love love these sweet potatoes !

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

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

  • Reply
    [email protected]
    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.

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