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Rosemary and Thyme Sweet Potato Stacks

Crispy sweet potatoes, herbs, butter, parmesan cheese & honey make these cute little stacks the perfect side for your meals.

I know I don't share the same sentiment about winter as many of my readers, but friends, I truly do not like cold weather. I LOVE Thanksgiving, Christmas & everything about the New Year and all the festivities that come with these holidays like gathering with loved ones, laughing, playing games and making fun memories, but as soon as the holidays are over, I am ready for a solid 75 degrees all day, every day. I believe it has more to do with craving sunshine and not liking to leave work at 5 p.m. with it still being dark outside, but I just don't thrive as well as I do during the warmer months when it's super cold. Someone needs to talk to whoever makes decisions and ban daylights savings, and then MAYBE...just maybe, I'll suck it up a little better than I do now.

The point is, when it's cold out, I want to be in my house, snuggled under a pile of warm blankets with the heat blasting and something warm to eat. That's why I love this recipe! It is perfect for cold winter months and really hits the spot when I am looking for some comfort food.

Sweet potato casserole, sweet potato butter, stuffed sweet potatoes, yams--candy them, bake them, any way you make them, they are so yummy. I wanted to try something new with them for this recipe. Usually, I slice them thin and spread them on a baking sheet with a little salt, pepper and brown sugar, but this time, I wanted to see what happened when I sliced them even thinner, stacked them and topped them with lots of fresh herbs before popping them in the oven. The result is my new favorite sweet potato recipe, and I know when you try it, it will be your new favorite, too.


  • 6 sweet potatoes

  • 1 stick of butter

  • 1 tsp minced garlic

  • 2 tablespoons dried thyme leaves

  • 1/2 tablespoon dried oregano

  • 1 tablespoon fresh rosemary, chopped

  • 1/2 cup Parmesan cheese

  • 1 teaspoon kosher salt

  • honey for taste


Preheat the oven to 425.

The secret to this recipe is is getting your potato slices ultra thin. I like to use a mandoline slicer to make sure all my sweet potatoes are cut into even, thin slices. Once your potatoes are sliced, you'll add all ingredients to a large mixing bowl, toss until your sweet potatoes are well coated and then stack the potatoes neatly in a baking dish or muffin tin. Be sure to top the potatoes with any leftover ingredients from the mixing bowl. You don't want to miss any of the extra flavor! You'll have between 12-14 stacks of sweet potatoes.

Place the pan in the oven, covered, and bake for 40 minutes. Then, uncover the sweet potatoes and bake for an additional 20 minutes or until sweet potatoes are tender. When they're finished, drizzle with just a little honey for taste.

Macros and Calorie Breakdown
  • Calories Per Stack: 118 grams

  • Protein Per Stack: 2 grams

  • Carbohydrates Per Stack: 11 grams

  • Fats Per Stack: 8 grams

  • Fiber per stack: 2 grams


The Galloways

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