Go Back
–+ servings

Easy Crispy Parmesan Sweet Potato Stacks Recipe

Gentle Tummy
Print Recipe

Ingredients
  

  • 3 sweet potatoes
  • 1/3 cup light olive oil
  • 2 teaspoons paprika
  • 2 teaspoons thyme dried
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • dash pepper
  • 1 cup parmesan cheese
  • 2 tablespoons parsley fresh & chopped

Instructions
 

  • Preheat your oven to 400°F (200°C). 
    Wash, peel, and slice the medium sweet potatoes into thin, uniform rounds. A mandoline slicer works well for this, but a sharp knife will do the job.
  • n a large mixing bowl, combine the olive oil, paprika, garlic powder, thyme, cinnamon, salt, and a dash of pepper. Mix well to create a seasoned oil.
    Place the sweet potato rounds in the bowl with the seasoned oil. Toss them by hand until all the slices are evenly coated with the oil and seasonings.
  • Start creating stacks by layering the seasoned sweet potato rounds in a muffin tin or baking sheet. You can stack them vertically, slightly overlapping, to form neat stacks. Layer about 6-8 sweet potato rounds in each stack.
  • Place the sweet potato stacks in the oven and bake for 20 minutes. This will help them start to cook, become tender, and develop their crispy edges.
  • After the initial 20 minutes, remove the sweet potato stacks from the oven. Sprinkle each stack generously with shredded parmesan cheese and return them to the oven.
  • Bake for an additional 20 minutes or until the sweet potato stacks are tender on the inside and crispy at the edges, and the cheese is melted and golden.
  • Serve the crispy parmesan sweet potato stacks as a delicious side dish or appetizer. They're best enjoyed hot and fresh out of the oven.

Video

Notes

Slice Thickness: Slicing the sweet potatoes into thin, uniform rounds is crucial for even cooking and stack formation. A mandoline slicer makes this process much easier.
Muffin Tin or Baking Sheet: You can use a muffin tin to create the stacks, or arrange them on a baking sheet in neat stacks if you prefer a more rustic appearance.
Cheese and Parsley Timing: Add the shredded parmesan cheese and chopped parsley during the second half of baking to prevent them from burning. This ensures they melt and brown nicely.
Checking Doneness: Sweet potato stacks are done when they are tender on the inside, crispy at the edges, and the cheese is golden brown. You can check doneness by inserting a fork or toothpick into the stacks. They should go through easily.
Did you make this recipe?Please let me know in the comments below how it turned out :)