Recipe

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These Baked Sweet Potato Stacks are stacked and baked to perfection with Parmesan cheese and browned garlic butter in each layer.

Each bite of these sweet potato stacks is laced with cheesy, brown buttery goodness that will have your guests asking for the recipe.

roasted sweet potato stacks in a glass baking dish

Sweet Potato Stacks Recipe with Sage Browned Butter

While the sweet potato casserole has its place on the Thanksgiving table, these sweet potato stacks offer a savory option with irresistible buttery sage flavor. One bite and this recipe will be a permanent part of your holiday celebrations.

The sweet potato stacks are an elegant and impressive Thanksgiving gluten-free side dish that don't require any fancy equipment or technique, another reason why I’ve been serving this side for years!

Ingredients

To turn sweet potatoes into a tasty side, you’ll create a topping with fresh sage leaves and butter. Garlic cloves, salt, and pepper add more flavor. The final touch is grated Parmesan cheese; other great options are Gruyere, sharp Cheddar, and Gouda.

This side proves that you can have an incredible Thanksgiving feast without gluten! If you want to see how I do it, check out my Giving Thanks: A Gluten-Free Thanksgiving Menu.

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.

I need this!

woman holding a glass baking dish of sweet potato stacks

How to Make Sweet Potato Stacks

Here’s how to prepare the brown butter with sage leaves and assemble these sweet potato stacks:

Prep the sweet potatoes
Before cooking the sweet potatoes, peel them and slice them into ¼-inch thick rounds. If you have a mandolin, this is a golden opportunity to put it to use.
Brown the butter
In a saucepan, melt the butter, add the sage and garlic, and cook 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 and sprinkle them with salt, pepper, and cheese. Add 2 more potato rounds and top each stack with ½ teaspoon of the browned butter. If you used a mandolin, 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.
Bake
Cover your dish with foil and bake in a preheated oven at 375F for 25 minutes or until the sweet potato stacks are fork-tender.
Broil
Reheat the oven to broil. Make these potatoes tastier by drizzling the remaining butter and sprinkling with additional cheese. Broil uncovered for 3 minutes or until the cheese melts. Top with the reserved, butter-poached sage leaves.

sweet potato stacks topped with cheese prior to baking

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.

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, like this frozen pumpkin pie dessert. Of course, you can’t forget about cranberry sauce. It’s essential. In my table, you’ll also find Southern mashed potatoes and roasted fall vegetables. So good!

Roasted Sweet Potato Stacks (with Butter & Sage)

sweet potato stacks in a glass baking dish

Servings: 10 stacks

Prep Time: 10

Cook Time: 28

Total Time: 38

These Baked Sweet Potato Stacks are stacked and baked to perfection with Parmesan cheese and browned garlic butter in each layer.

5 from 37 votes

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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
1 teaspoon black pepper
¼ cup Parmesan cheese, grated

Instructions

Prep:

Preheat the oven to 375F.
Rinse each potato with warm water to remove any dirt and debris. With a vegetable peeler, 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. You can also slice them with a mandolin.

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 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.

Roast:

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.