These Baked Sweet Potato Stacks tastes just as incredible as they look and don’t require any fancy equipment or technique. Each bite is laced with cheesy, brown buttery goodness that will have your guests asking for the recipe.
While the marshmallow-topped sweet potato casserole has its place on the Thanksgiving table, these sweet potato stacks offer a savory option.
One bite and this recipe will be a permanent part of your holiday celebrations.
What Are Sweet Potato Stacks
Sweet potato stacks are thinly sliced sweet potatoes layered with Parmesan cheese, drizzled with a sage-infused browned butter, then baked to tender perfection.
It’s an elegant and impressive dish, that’s relatively simple to make with usual Thanksgiving ingredients like:
- sweet potatoes
- fresh sage leaves
- garlic
- butter
- salt
- Parmesan cheese
Is your mouth watering yet? Mine too. And with all the delicious flavor no one will even notice or think about it being gluten-free!
These sweet potato stacks are proof that you can have an incredible Thanksgiving feast without gluten and if you want to see how I do it, check out my Giving Thanks: a Gluten-Free Thanksgiving Menu.
It offers a variety of classic Thanksgiving sides, appetizers, main dishes, desserts, and everything in between that all of your guests, including the gluten-lovers, will rave over.
My Gluten-Free Thanksgiving Meal Plan
Everything you need for a stress-free, gluten-free holiday!
Inside this eBook, you’ll find 23 gluten-free Thanksgiving recipes. PLUS, done-for-you daily holiday prep, helpful kitchen notes, and hour-by-hour timing instructions for Thanksgiving day.
This book is like hiring a kitchen assistant to plan out an incredibly delicious menu for your family.
And if this is your first year to host Thanksgiving with gluten-free guests, I’ve created an entire post on how to accomplish a successful gluten-free Thanksgiving menu to put your mind at ease and make those delicious recipes you’ve looked forward to all year.
Prepping the Sweet Potatoes
The potatoes can be prepped up to 2 days ahead. Just store the rounds in an airtight container filled with water to prevent them from browning. Before baking, drain the water and dry the sweet potato rounds with a clean kitchen towel.
Here’s how to prepare them ahead:
- Gently rinse each potato with warm water to remove any dirt and debris.
- Use a vegetable peeler to remove the skins.
- Place the sweet potato onto a cutting board and trim the ends off.
- Starting from one end, slice the potatoes into ¼-inch thick rounds.
If you have a mandolin, this is a golden opportunity to put it to use.
Browned Butter & Sage
Two very important components of this recipe are butter and sage. The butter is browned in a saucepan and gives each stack a bronzy glow. Sage has an earthy, peppery flavor that pairs beautifully with aged Parmesan.
Both cooked together add an exquisite flavor and make the sweet potato stacks taste like Thanksgiving.
How to Make Sweet Potato Stacks
Below I show you how to prepare the brown butter with sage leaves and assemble these sweet potatoes. Trust me, it’s easy, and once you take a bite, you’ll thank yourself for trying something new.
Prep
Preheat the oven to 375F.
Brown the butter
In a medium saucepan, melt the butter over medium-high heat. Add the sage and garlic. Reduce the heat and cook for 5 minutes until the butter is foamy and starting to brown.
Carefully remove the sage leaves and place them on a paper towel-lined plate.
Assemble
Place 2 sweet potato rounds in the bottom of a baking dish. Sprinkle each stack with salt, black pepper, and top with 1 tablespoon Parmesan cheese. Add 2 more potato rounds and top the entire stack with ½ teaspoon of the browned butter.
If you are using mandolin sliced potatoes, the slices will be thinner, so you’ll probably wind up stacking 4 rounds at a time, top with cheese, and then top with another 4 slices.
Bake
Cover the dish with foil and bake for 25 minutes or until the potato stacks are fork-tender.
Set to broil
Remove the pan from the oven and discard the foil. Preheat the oven to broil.
More butter and cheese
Drizzle the remaining butter over the potatoes and sprinkle with additional cheese.
Glow up
Broil the potatoes for 3 minutes or until the cheese melts. Remove the potatoes from the oven and place the potato stacks onto a platter. Top with the reserved, butter-poached sage leaves and serve.
The Best Cheese for Sweet Potato Stacks?
Parmesan is one of many options to pair with these sweet potato stacks. Varieties such as Gruyere, sharp Cheddar, and Gouda are also excellent with sage and sweet potato.
More Unforgettable Thanksgiving Sides
Creating a Thanksgiving menu can be a daunting task if it’s your first time. You need a solid recipe for stuffing as well as a few sides and desserts to follow. Of course, you can’t forget about cranberry sauce. It’s essential.
I’ve included a sample of what you’d find on my table, below. Each recipe is tried, true, and something I’m happy to pass along to you.
- Port & Orange Juice Cranberry Sauce
- Sausage & Cornbread Dressing
- Southern Mashed Potatoes
- Roasted Fall Vegetables
- Frozen Pumpkin Pie Dessert
Roasted Sweet Potato Stacks
Ingredients
- ¼ cup butter
- 2 tablespoons fresh sage leaves
- 4 garlic cloves, minced
- 3 medium sweet potatoes, peeled and sliced into ¼-inch thick rounds
- 1 teaspoon salt
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 375F.
- In a medium saucepan, melt the butter over medium-high heat. Add the sage and garlic. Reduce the heat and cook for 5 minutes until the butter is foamy and starting to brown.
- Carefully remove the sage leaves and place them on a paper towel-lined plate.
- Place 2 sweet potato rounds in the bottom of a baking dish. Sprinkle the stacks with salt, black pepper, and 2 tablespoons cheese. Add 2 more potato rounds and top each stack with ½ teaspoon of the browned butter. *If you are using mandolin sliced potatoes, the slices will be thinner, so you’ll probably wind up stacking 4 rounds at a time, topping with cheese, and then top with another 4 slices.
- Cover the dish with foil and bake for 25 minutes or until the potato stacks are fork-tender. Remove the pan from the oven and discard the foil. Preheat the oven to broil.
- Drizzle the remaining butter over the potatoes and sprinkle with additional cheese. Broil the potatoes for 3 minutes or until the cheese melts.
- Remove the potatoes from the oven and place the potato stacks onto a platter. Top with the reserved, butter-poached sage leaves and serve.
Leave a Reply