A sweet potato recipe that’s rich, cheesy and buttery with a bright pop of fresh thyme. If you want a side that’s a little different and utterly delicious, try these Cheesy Gruyere Sweet Potato Stacks.
Every holiday season we make a stacked cheesy potato in a muffin tin that crisps up beautifully. This year we swapped in sweet potatoes and fell in love with the sweet-and-savory combination of tender sweet potato slices, nutty gruyere, salty parmesan and fresh thyme.
These stacks are a great alternative to the usual candied-style sweet potato sides. The natural sweetness of the potatoes pairs perfectly with melty gruyere and parmesan, while thyme adds a bright herbal note.
How to Make Sweet Potato Stacks
Start by peeling two large sweet potatoes and slicing them thinly — about 1/8″ thick. A mandoline yields uniform slices quickly, but a sharp knife works fine if you prefer to slice by hand.
Preheat the oven to 400°F (204°C). Spray a 12-cup muffin tin with nonstick cooking spray.
Place the sweet potato slices in a large bowl and toss with 6 tablespoons melted butter, separating slices by hand if needed so they’re evenly coated.
In a bowl or resealable bag combine 1 cup finely shredded gruyere, 1/2 cup finely shredded parmesan, 1 teaspoon kosher salt, 3 minced garlic cloves and 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme).
Place two sweet potato slices in each muffin cup, then spoon about 1 teaspoon of the cheese and herb mixture over them. Repeat layers — two slices, then cheese — until the cups are filled just above the rim, finishing with a layer of cheese so the top gets golden and crisp.
Carefully transfer the pan to the oven and tent loosely with foil, making sure the foil does not touch the stacks (the cheese can stick to the foil). Bake covered for 15 minutes, then remove the foil and bake an additional 30 minutes, or until the tops are golden and the potatoes are tender. Use a large spoon to lift the stacks from the tin and serve hot.
What to Serve with These Sweet Potato Stacks
They’re an ideal holiday side for Thanksgiving or Christmas, pairing well with roast turkey, prime rib, roasted chicken, steak or salmon. They’re elegant enough for a special meal and simple enough for weeknight dinners.
About Gruyere Cheese
Gruyere is a Swiss-style cheese with a nutty, slightly sweet and savory flavor. It melts beautifully, which makes it perfect for layered potato dishes.
Sweet Potatoes vs Yams
The terms are often used interchangeably, but many “yams” found in U.S. markets are actually varieties of sweet potato. Sweet potatoes come in orange, white, yellow and purple varieties.
Tips for Thinly Slicing Sweet Potatoes
A mandoline makes quick work of thin, even slices; if slicing by hand, use a very sharp knife and steady, even strokes to achieve uniform thickness so the stacks cook evenly.
How to Remove Thyme Leaves Quickly
Strip thyme leaves from the stem by holding the stem at the top and running your fingers down the stem in the opposite direction of growth. The leaves will release easily; discard the woody stems and roughly chop the leaves if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat in the oven at 350°F (175°C) for 7–10 minutes for best results so the cheese crisps up again; the microwave will warm them faster but won’t restore the crisp top.
These Cheesy Gruyere Sweet Potato Stacks are a crowd-pleasing side — crispy, cheesy and fragrant with thyme — and they’re sure to be requested again and again.
Ingredients
- 2 large sweet potatoes, peeled and sliced 1/8″ thick
- 6 tablespoons butter, melted
- 1 cup gruyere cheese, finely shredded
- 1/2 cup parmesan, finely shredded
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 3 cloves garlic, minced
Instructions
- Heat oven to 400°F (204°C). Spray a 12-cup muffin tin with nonstick spray.
- In a large bowl, toss the sweet potato slices with the melted butter, separating slices so they’re evenly coated.
- In a separate bowl or bag, combine the gruyere, parmesan, salt, garlic and thyme.
- Place two sweet potato slices in each muffin cup, sprinkle about 1 teaspoon of the cheese mixture, then repeat layers until cups are filled just above the rim, finishing with cheese on top.
- Carefully place the pan in the oven and tent loosely with foil so it doesn’t touch the stacks. Bake 15 minutes covered, then remove foil and bake 30 more minutes or until the cheese is golden and potatoes are tender.
- Use a large spoon to lift stacks from the tin and serve hot.
Notes
- It’s easiest to remove the stacks with a large spoon.
- Leftovers refrigerate for up to 4–5 days; reheat in the oven for best texture.
Nutrition (approx.)
Serving: 1 stack • Calories: 243 kcal • Carbohydrates: 18 g • Protein: 9 g • Fat: 16 g • Saturated Fat: 10 g • Sodium: 568 mg • Fiber: 3 g • Sugar: 4 g • Vitamin A: high
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