Crispy Parmesan Thyme Sweet Potato Stacks

Peeling, slicing, mincing, chopping, melting, mixing and stacking – gives you one deliciously and tastefully side dish or even an appetizer.

This recipe using sweet potatoes, Parmesan cheese, garlic, thyme and oregano will provide your palate with a delightful blend of sweet and savory.

These sweet potato stacks will pair perfectly with any protein including chicken and fish along with a leafy green salad.

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Crispy Parmesan Thyme Sweet Potato Stacks

1/2 cup butter – 1 stick

2 cloves garlic, minced

6 medium sweet potatoes, cut into 1/8 inch thick slices

2 tablespoons chopped fresh thyme

2 teaspoons chopped fresh oregano

1/2 cup grated Parmesan cheese

1/4 cup grated Mozzarella cheese

salt and black pepper, to taste

Preheat the oven 375 degrees

Lightly grease 2 – cupcake pans (with 12 wells)

In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.

Add the sliced the sweet potatoes to a large bowl. Next, pour garlic butter over slices, add the thyme and oregano.

Next add the cheese and a large pinch each of salt and pepper. Toss well to coat.

Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top. The sweet potatoes will shrink down as they cook.

Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes.

Remove the foil and continue roasting another 15-20 minutes or until a knife slides in and out of the center of the stack easily and the top is golden and sides and bottom are crispy.

Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.

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