Name: Crispy Sweet Potato Stacks
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 3–4 medium sweet potatoes, peeled and thinly sliced; 3 tbsp olive oil or melted butter; 2 cloves garlic, minced; 1 tsp fresh thyme or rosemary (or 1/2 tsp dried); 1 tsp salt; 1/2 tsp black pepper; 1/4 cup grated Parmesan cheese (optional)

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Crispy sweet potato stacks are one of my favorite side dishes when I want something that feels fancy but is incredibly easy to make. Thin slices of sweet potato are layered, seasoned, and roasted until they’re golden on the outside and buttery soft in the middle. The edges get beautifully crisp, and the stacks look elegant enough to serve at a dinner party, though I often make them just for myself.

Why You’ll Love This Recipe

I love these sweet potato stacks because they take such simple ingredients and turn them into something impressive. The crisp edges, the soft, sweet centers, and the savory flavor from herbs and garlic all come together in the perfect bite. They pair with just about anything—roasted meats, holiday spreads, or even as a snack with a dipping sauce. Plus, they’re naturally gluten-free, and I can easily make them dairy-free too. Crispy Sweet Potato Stacks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and thinly sliced
Olive oil or melted butter
Garlic, minced
Fresh thyme or rosemary (or dried)
Salt
Black pepper
Grated Parmesan cheese (optional)

Directions

I start by preheating the oven to 400°F (200°C) and greasing a muffin tin to hold the stacks.
In a bowl, I toss the thinly sliced sweet potatoes with olive oil or melted butter, garlic, herbs, salt, and pepper until evenly coated.
I carefully stack the slices in the muffin tin, layering them tightly to build little towers of potato.
If I’m using Parmesan cheese, I sprinkle a bit in between layers or just on top for extra crispiness and flavor.
I bake the stacks for 40–45 minutes, until the edges are browned and crispy and the centers are tender.
Once they’re done, I let them cool slightly before lifting them out with a spoon or knife.

Servings and timing

This recipe makes about 12 stacks, depending on the size of the sweet potatoes, and serves 4–6 people. Prep takes about 15 minutes, and the stacks roast in 40–45 minutes.

Variations

Sometimes I add a pinch of smoked paprika or cayenne for a spicy kick. For a sweeter version, I’ve tried brushing the slices with maple syrup and cinnamon instead of herbs and garlic—it’s perfect for fall meals. I also like using a mix of sweet potatoes and regular potatoes for color contrast and a balance of flavors.

storage/reheating

I store leftover stacks in an airtight container in the fridge for up to 3 days. To reheat, I place them back in a 375°F (190°C) oven for 8–10 minutes until warmed through and crispy again. The microwave works too, but I lose some of that edge crispiness. Crispy Sweet Potato Stacks

FAQs

Do I need a mandoline slicer?

I use one for evenly thin slices, but a sharp knife works fine if I take my time and aim for uniform thickness.

Can I make these ahead of time?

Yes, I assemble the stacks and refrigerate them uncooked for up to a day. Then I just bake them when I’m ready.

What’s the best way to keep them from sticking?

I always grease the muffin tin well, or I use silicone liners. Letting them cool for a few minutes helps them release more easily.

Can I make them dairy-free?

Absolutely. I skip the Parmesan or use a dairy-free cheese alternative, and I stick with olive oil instead of butter.

Why are my stacks not getting crispy?

It usually means they need more time in the oven or weren’t sliced thinly enough. I make sure to bake them uncovered and avoid overcrowding.

Conclusion

Crispy sweet potato stacks are one of those dishes that look gourmet but come together with hardly any effort. I love how versatile they are—easy enough for a weeknight but elegant enough for a celebration. Whether I’m craving something savory, sweet, or somewhere in between, these stacks always satisfy.