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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
  • Prep Time: 15 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 15 mins
  • Yield: 12-14 stacks 1x


  • 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
  • 56 (5 lb.) large sweet potatoes, peeled and cut into thin slices
  • 1/4 cup Parmesan cheese, shredded


  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


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