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

Garlic Parmesan Sweet Potato Stacks

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5 from 8 reviews

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


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


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


  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!


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