Herb Sweet Potato Stackers

Prep Time
Cook Time
Ready In

"Made these the other night...I think they came out pretty tasty...it's amazing the things you can do in a muffin pan."

Original is 6 servings


  • Serving Size: 1 (201.3 g)
  • Calories 190.4
  • Total Fat - 9 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 11.5 mg
  • Sodium - 263.7 mg
  • Total Carbohydrate - 23.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 0 g
  • Protein - 5.6 g
  • Calcium - 80.2 mg
  • Iron - 6.2 mg
  • Vitamin C - 21.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 375°F. Spray 12 muffin cups with nonstick cooking spray.

Step 2

In a large bowl whisk together melted butter, olive oil, Parmesan, rosemary, thyme, salt and pepper.

Step 3

Add sweet potatoes and toss to coat evenly.

Step 4

Layer potatoes slices into muffin pan and fill to the top plus add 3-4 more slices. They will shrink down once they are cooking

Step 5

Bake for about 35-40 minutes and edges and tops are golden brown and center is tender.

Step 6

Let cool for about 5 minutes and carefully remove with a spoon.

Step 7

Place on serving tray and top with extra Parmesan cheese.

Step 8

Serve immediately.


  • The use of a medallion is helpful, but not required

5 Reviews


I LOVED these sweet potatoes! My new favorite way to make them. I cut them as thin as I could with my mediocre knife skills, followed the recipe as directed, and the 45 minute bake time was PERFECTION. They were crispy on the outside and pillowy soft on the inside. The only thing I added was a shake or two of cayenne, because I like a little heat with the sweet. They really do sink down into the muffin tin. Delicious. Made for Billboard Tag.


review by:
(1 Feb 2023)


So delicious! I LOVED the rosemary flavor coming through and also how the butter lightly coated the sweet potato slices. My sweet potatoes were very large so I had to cut some discs in half or even thirds to get them to fit into my muffin tins. They cooked perfectly and it was so fun scooping out the individual servings (although I had three of them at once!). Thank you for a fun AND delicious recipe!


review by:
(11 Jan 2021)


I knew I loved potato stackers but never thought to using sweet potatoes. I found my new bottle of thyme very strong which sees me using much less than recipes are calling for, other than that I made as posted with excellent results. They were so good. It made for a 'why didn't I think of that!' Another Teresa winner!


review by:
(3 Feb 2018)


These sweet potatoes were quite interesting as I love the concept of cutting them thin and stacking them in muffin tins. We didn't feel that the herbs didn't quite match well with sweet potatoes as they do with regular potatoes and felt that it masked the natural flavors, but this could be a personal preference. We did though like how they crisped up on top. Thank you TeresaS for sharing. Made it for FYC.


review by:
(27 Apr 2017)


I love this way of making sweet potatoes. It is so easy and really comes out beautiful! I used a mandolin to cut my potatoes and I cut them super thin, like potatoes chips. I added a little more olive oil and herbs because I had a lot of surface area to cover since they were so thin. They shrunk a bit so they were easy to remove from the tin without breaking apart and ruining. Also, the oil sunk to the bottom of the tin so they came out not too oily. Another bonus is that they caramelized around the out edges so they were sweet and chewy. I knew my husband would prefer these with a little cinnamon or allspice instead of the Parmesan, so maybe next time for him.


review by:
(14 Jul 2016)

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