Crispy Garlic Parmesan Sweet Potato Stacks with Hot Honey Drizzle
These Garlic Parmesan Sweet Potato Stacks have crispy edges, soft middles, and a hot honey butter that's sweet, salty, and just a little spicy in every bite.
Servings: 12 stacks
Ingredients
- 2-2 ½ pounds sweet potatoes 4 medium, narrow ones, scrubbed or peeled
- 2 tablespoons olive oil
- 3 tablespoons salted butter melted and divided
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons fresh thyme leaves plus more for serving
- ½ cup grated Parmesan cheese divided
- 3 garlic cloves minced
- 3 tablespoons hot honey divided
- 1 lemon zested
- ¼ teaspoon red pepper flakes optional
- nonstick cooking spray
Instructions
- Preheat the oven to 400°F. Generously spray a 12-cup muffin tin with nonstick cooking spray.nonstick cooking spray
- Trim about ½ inch from each end of the sweet potatoes to remove the pointed tips, then slice into ⅛-inch-thick rounds using either a mandoline or a sharp knife.2-2 ½ pounds sweet potatoes
- In a large bowl, whisk together the olive oil, 1 tablespoon of the butter, salt, black pepper, and thyme until well combined. Add the sweet potato slices and toss with your hands until well coated. Add ¼ cup of the Parmesan cheese and toss again.2 tablespoons olive oil, 3 tablespoons salted butter, 1 ½ teaspoons salt, ½ teaspoon black pepper, 2 tablespoons fresh thyme leaves, ½ cup grated Parmesan cheese
- Stack the slices into the muffin cups, filling them to just above the rim. Bake for 30 minutes.
- Meanwhile, in a medium bowl, whisk together the garlic, 1 tablespoon of the hot honey, lemon zest, and red pepper flakes (if using) into the remaining 2 tablespoons butter.3 garlic cloves, 3 tablespoons hot honey, 1 lemon, ¼ teaspoon red pepper flakes, 3 tablespoons salted butter
- Spoon the garlic honey butter over the stacks then sprinkle the remaining ¼ cup Parmesan cheese over the stacks, about 1 teaspoon each. Bake for 12-15 minutes, or until the tops are golden, the edges are crispy, and a knife slides through the center easily.½ cup grated Parmesan cheese
- Let cool in the pan for a few minutes, then run a knife around each cup and lift the stacks out. Drizzle with the remaining 2 tablespoons hot honey and sprinkle with additional thyme, if desired. Serve immediately.3 tablespoons hot honey, 2 tablespoons fresh thyme leaves
Notes
Sweet potatoes: Pick narrow sweet potatoes so the slices fit in the muffin cups. You can choose to peel or leave them unpeeled- which saves you a step and comes out a little crispier!
Stacking tip: When filling the muffin tin, save the smaller slices for the tops of the stacks so the middles stay even.
Muffin tin: A well-greased ceramic or light-colored nonstick tin gives you golden bottoms that pop right out. If you're using a dark metal tin, set it on a baking sheet and start checking a few minutes early, since they brown faster.
Spice level: For less heat, use regular honey and leave out the red pepper flakes. For more of a kick, bump the red pepper flakes up to ½ teaspoon.
Make ahead: I'd bake the stacks for the first 30 minutes the day before, then cover and store them in the fridge right in the muffin tin. On the day of serving, let them sit at room temperature for 30 minutes, spoon the honey garlic butter over them, sprinkle with the remaining Parmesan, and then bake for 12-15 minutes.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat on a baking sheet at 400°F for 10-15 minutes, or until warmed through and the edges crisp back up. Add the hot honey drizzle after reheating.
Freezing: I don't recommend freezing these, since the sweet potatoes get watery and lose their crispy edges once thawed.
Nutrition
Calories: 166kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 439mg | Potassium: 354mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13600IU | Vitamin C: 9mg | Calcium: 75mg | Iron: 1mg
