Crispy Herby Parmesan Sweet Potato Stacks
Crispy Herby Parmesan Sweet Potato Stacks. The perfect way to serve sweet potatoes at thanksgiving. Thin and crispy layers of sweet potatoes in melted butter, thyme, oregano, and Parmesan. Then roasted until warm and crispy. Think herby, cheesy, buttery goodness all in one festive bite. These are definitely our new go to for a thanksgiving side dish !!
A good sweet potato dish on thanksgiving is necessary. But I feel like everyone always tends to go for a sweet potato pie or a sweet potato casserole. And don’t get me wrong those are all great for thanksgiving too. But you’re missing out if you haven’t tried potato stacks.
We usually make these delicious, herby, cheesy, buttery stacks with Yukon gold potatoes. But since it’s thanksgiving that means sweet potatoes. And you guys, these are so delicious. My whole family liked them, and they don’t even really like sweet potatoes as much as I do. Because personally I like sweet potatoes even more than I like regular potatoes.
Anyway it’s another day closer to thanksgiving. Today, we took a poll on instagram to see which kind of thanksgiving dish you guys wanted to see…and the people voted. A side dish it was. And this is one of my favorite side dishes on our menu this year.
I am halfway through this week which is making me super excited because that means it’s another day closer to my short week for thanksgiving. There is just so much coming up at this time of year, and I am just too excited about all of the festivities !!
Ingredients
3 - 4 large sweet potatoes; cut into 1/8 inch slices
1 1/2 cups butter; melted
2 tablespoons chopped fresh thyme
2 tablespoon chopped fresh oregano
3/4 cup parmesan
1/4 cup grated manchego
salt and pepper
Directions
Preheat the oven to 400 degrees. Grease a 12 cup muffin tin.
In a large bowl, add the sweet potatoes, butter, thyme, oregano, parmesan, and manchego. Season with salt and pepper. Toss until combine and coat well.
Layer the sweet potatoes evenly in the prepared muffin tin. Cover the muffin tin with foil and place on a baking sheet lined with parchment paper. Transfer to the oven and bake for about 40 minutes. Uncover and bake for additional 25 minutes or until potatoes are crispy. Run a knife through the edges of each stack to release them and transfer to a serving plate. Serve topped with flaky sea salt.
