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Crispy Parmesan Thyme Sweet Potato Stacks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 66 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Crispy Parmesan Thyme Sweet Potato Stacks are a delicious and elegant side dish perfect for holiday dinners or any special occasion. Thinly sliced sweet potatoes are layered with melted butter, olive oil, fresh thyme, and Parmesan cheese, then baked until golden and crispy on top while tender inside. Garnished with extra thyme, these stacks bring a delightful combination of savory, herbaceous, and cheesy flavors to your table.

Ingredients

Scale

Sweet Potato Stacks

  • 2 large sweet potatoes, peeled and thinly sliced
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon fresh thyme leaves, plus extra for garnish
  • 1/2 cup grated Parmesan cheese
  • Nonstick cooking spray or oil for muffin tin

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin with nonstick cooking spray or oil to prevent sticking.
  2. Mix Sweet Potatoes and Seasonings: In a large bowl, combine the thinly sliced sweet potatoes with melted butter, olive oil, salt, pepper, fresh thyme leaves, and half of the grated Parmesan cheese. Toss thoroughly to ensure all slices are evenly coated.
  3. Assemble the Stacks: In each muffin cup, stack about 6 to 8 slices of the seasoned sweet potatoes, layering them neatly to form compact stacks.
  4. Add Remaining Cheese: Sprinkle the remaining Parmesan cheese evenly over the top of each sweet potato stack.
  5. Cover and Bake: Loosely cover the muffin tin with aluminum foil and bake in the preheated oven for 25 minutes to allow the potatoes to cook through.
  6. Uncover and Crisp: Remove the foil and continue baking for an additional 10 to 15 minutes, or until the tops are golden brown and crispy and the centers are tender when pierced with a fork.
  7. Cool and Serve: Let the stacks cool for about 5 minutes in the muffin tin before carefully removing them. Garnish with extra fresh thyme leaves and serve warm.

Notes

  • Use a mandoline slicer to achieve evenly thin slices for the best texture and even cooking.
  • These stacks can be assembled ahead of time and refrigerated; bake them right before serving for optimal freshness.
  • For a different flavor profile, substitute fresh thyme with rosemary or sage.

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Find it online: https://flavorfulmealguide.com/crispy-parmesan-thyme-sweet-potato-stacks-recipe/