Wow your guests with these herbed sweet potato stacks! Sweet potatoes are sliced razor-thin, brushed with butter, sprinkled with parmesan cheese and herbs, then stacked vertically.
Sliced thin on a mandoline, brushed with butter and sprinkled with parmesan cheese, herbs and seasonings, they make a great presentation and would be the perfect holiday side dish!
Not only that but they taste amazing as well. With layers of parmesan cheese and herbs, they have a texture similar to scalloped potatoes, only stacked vertically instead.
Why you'll ♡ these sweet potato stacks
- they are pretty and would be perfect on your holiday table
- they are surprisingly simple to prepare
- you can customize with different ingredients to use what you have on hand
Sweet potatoes are so tasty on their own, but with a few simple ingredients, we can take them to the next level: butter has the dual purpose of preventing the sweet potatoes from drying out while cooking and also imparting a rich buttery flavor, parmesan cheese brings a salty umami flavor and crisps up the tops of the sweet potato stacks, fresh herbs add flavor complexity and dimension, and salt and pepper help enhance all of the flavors.
It's absolutely critical that you slice the sweet potatoes evenly through; otherwise you will end up with parts of the sweet potato stacks overcooked while others will be undercooked. I highly recommend using a mandoline (I own this very basic model), set to create 3-4 mm slices.
When using a mandoline, you must be very careful to avoid slicing your hand. Some mandolines come with a safety guard, and you can also use a protective glove to keep your fingers safe.
Here are some tips to help you get perfect sweet potato stacks:
- muffin tin- you will need a muffin tin to bake up this recipe; a sheet pan has not been tested and may not work the same.
- sweet potatoes- make sure when purchasing sweet potatoes that you choose ones that will fit the width of your muffin tray; extremely large and wide sweet potatoes will not be suitable for this recipe
- peeling- you can leave the skin on your sweet potatoes if you'd prefer, although it is a bit chewy and makes the sweet potatoes challenging to cut into
- serving size- you will want to serve 2-3 stacks to each guest, therefore if you plan to serve this recipe to a group of people, you will want to double or triple the recipe
You can put your own twist on this recipe using ingredients you have on hand or based on your taste preferences:
- sweet potatoes- you can swap for regular potatoes; and check out our Parmesan & Rosemary Potato Stacks recipe for directions!
- butter- you may swap the butter for coconut oil or olive oil but you'll want to add in some extra salt to enhance the flavors
- herbs- go wild here and use your favorites. Some ideas: thyme, rosemary, oregano, sage, tarragon
- garlic- while this recipe does not include minced garlic, it's great mixed in with the butter before brushing between layers
- parmesan- swap for mozzarella, gouda, havarti, or your favorite cheese. Make sure to finely grate it so it melts evenly between the layers.
More holiday side dishes
- Twice Baked Sweet Potato Casserole
- Rosemary Roasted Root Vegetables
- Stuffed Acorn Squash with Mushrooms and Cranberries
- Sauteed Green Beans with Garlic Butter
- Instant Pot Carrots
- 2 sweet potatoes (sliced into 3-4mm slices (I recommend using a mandoline))
- ¼ cup butter (melted; salted or unsalted may be used)
- 2-3 tablespoons fresh herbs (thyme, rosemary, oregano, sage, tarragon; chopped)
- salt and pepper
- 1 cup parmesan cheese (shredded)
- Pre-heat oven to 375°F.
- Melt butter in the microwave.
- Slice potatoes around 3-4mm thick (mandoline works best for this)
- Layer potatoes in the bottom of a muffin tin, brushing with butter, and sprinkling with herbs, salt and pepper, and parmesan cheese between each layer.
- Sprinkle the tops of each stack with additional Parmesan cheese.
- Bake for 45-60 minutes, until sweet potatoes are cooked through.
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