Golden, buttery, and full of flavor, these Crispy Sweet Potato Stacks are the perfect mix of elegance and comfort. Each stack is layered with thinly sliced sweet potatoes, tossed in garlic butter and two kinds of cheese, then baked until the edges are perfectly crisp and caramelized. If you’ve tried my Crispy Potato Stacks and loved them, this sweet potato version takes things in a rich, slightly sweet, and savory direction that’s just as irresistible.
Ingredients & Substitutions
- Unsalted Butter: Melted butter coats every slice for that golden, crispy edge. You can use salted butter, just reduce the added salt slightly.
- Garlic Powder: Adds savory depth. Fresh garlic can be substituted (about 2 cloves, finely minced) for an even bolder flavor.
- Parmesan Cheese: Brings a sharp, nutty flavor and helps crisp the edges.
- Gruyère Cheese: Melts beautifully for a creamy center. You can use Swiss or sharp white cheddar if preferred.
- Sweet Potatoes: Look for medium-sized ones that fit nicely in muffin cups when sliced. A mandolin ensures even, thin rounds for perfect stacking.
FAQs
Can I make these ahead of time?
Yes! You can fully bake them a day ahead, store in the refrigerator, and reheat them in the oven at 350°F for 10-15 minutes. They’ll crisp right back up.
Why use both Parmesan and Gruyère?
Parmesan adds a crispy, salty edge, while Gruyère gives a creamy, melty interior. The combo creates perfect layers of texture and flavor.
How do I keep the stacks from sticking?
Grease the muffin tin well and let the stacks rest for a few minutes before removing. Running a butter knife around the edges helps release them cleanly.
Can I slice the potatoes without a mandolin?
Yes, just make sure the slices are as even as possible (about 1/8-inch thick). Uneven slices will cook at different rates.
Serving Ideas
These sweet potato stacks work just as well for holiday entertaining as they do for weeknight dinners:
- Serve alongside roasted chicken, pork tenderloin, or honey-glazed ham for a festive spread.
- Pair with a simple green salad or roasted vegetables for a cozy fall meal.
- Try them next to a comforting pasta like Creamy Garlic Parmesan Chicken Pasta or Honey Garlic Pork Loin.
- Add a drizzle of maple syrup or hot honey for a sweet-savory twist.
How to Store Crispy Sweet Potato Stacks
Room Temperature: Best served fresh, but can sit out up to 2 hours for serving.
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Reheat in the oven until hot and crisp.
These look beautiful on a holiday table (perfect for your Thanksgiving menu) but are simple enough to make on a weeknight!
Crispy Sweet Potato Stacks
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ cup (50 g) Parmesan cheese, grated
- ¼ cup (27 g) Gruyere cheese, finely shredded
- 5 medium sweet potatoes*, (about 3 pounds), peeled and sliced into ⅛-inch thick rounds using a mandolin
- fresh herbs, such as rosemary (optional)
Instructions
- Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the melted butter, garlic powder, salt, and pepper.
- Stir in the Parmesan and Gruyere cheese until evenly combined.
- Add the potato slices and toss gently until all slices are evenly coated in the butter-cheese mixture.
- Stack the coated potato slices into each muffin cup, filling them just above the rim. (They will shrink as they cook.)
- Cover the muffin tin with aluminum foil and place on a baking sheet. Bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking, uncovered, for another 30-35 minutes, or until the tops are dark golden and crispy and the potatoes are tender.
- Let the stacks cool for 5 minutes, then run a butter knife around the edges to loosen each stack.
- Serve warm, with a light sprinkle of kosher salt and chopped chives.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
These are easy to make, but look fancy. The Gruyere adds amazing flavor!
Elizabeth
I love sweet potatoes, so the more ways to make them, the better! These are so good, I will be making them on repeat!
Stephanie
I love the crispy edges and creamy centers. Yum.
Bella
I can see these being super popular around the holidays, but perfect anytime, really.
Are the stacks served together or are they separated?
I serve them together. They are so glorious to cut into, crispy on the outside and SO tender inside!
How thick does the slices need to be? I’m trying to get back on track for weight loss. Need some more info to add to tracking
Sure – here is what it says:
5 medium sweet potatoes*, (about 3 pounds), peeled and sliced into ⅛-inch thick rounds using a mandolin
This sounds delicious!,