Going for elegant and easy? These Scalloped Sweet Potato Stacks will likely steal the show! Thin slices of roasted and layered sweet potatoes, coated in cream, fragrant herbs, and savory melted cheese are a warm bundle of love – straight from the oven.

With just 5 ingredients and 20 minutes prep, you’ll come back to this recipe again and again.

Scalloped Sweet Potato Stacks ingredients on a round platter.
Just 5 Ingredients
  • Sweet potatoes introduce a rich, earthy flavor that’s creamy in the middle and crispy on the edges.  
  • Fresh rosemary or thyme add an herbal, aromatic taste.
  • Gruyere cheese delivers a flavorful option, or mozzarella cheese if you prefer mild. Take your pick!
  • Cream brings an even smoother texture to the potatoes.
  • Garlic always ups the game!

Salt and pepper round out the seasonings, but they don’t count as ingredients, right?

Scalloped Sweet Potato Stacks in muffin tin

These Scalloped Sweet Potato Stacks look impressive but actually take minutes to pull together. My sister-in-law Sheri (famous at ABK for her amazing recipes) shared this recipe with me over 20 years ago and they have been in our archives of “best recipes” ever since.

Slicing the potatoes is a snap with a thin, sharp knife, or use your mandoline slicer to help with even slicing.

This recipe is easy to make ahead and can be doubled to feed a crowd. It also travels beautifully, making it the perfect side dish to take to a gathering.

Scalloped Sweet Potato Stacks on a white serving plate.

Enjoy more ABK recipes highlighting sweet potatoes. Try our Southern Sweet Potatoes with Brown Sugared Pecans or Instant Pot Sweet Potatoes with Candied Pecans at your next holiday meal. For a hearty soup, here’s Instant Pot Sweet Potato and Black Bean Chili.

We love to hear from you, so please comment below!

Scalloped Sweet Potato Stacks

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Scalloped Sweet Potato Stacks on a serving utensil
Author: Si Foster
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Just 5 ingredients! Sweet potatoes stacked with cheese, cream, and herbs make the perfect holiday side dish or appetizer.

Ingredients 

  • 1 1/2 pounds sweet potatoes, about 2 inches in diameter, peeled and thinly sliced
  • 2 teaspoons fresh rosemary or thyme, chopped and divided
  • 1 cup (4 ounces) Gruyere or mozzarella cheese, freshly shredded and divided
  • 2/3 cup heavy cream
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Garnish: fresh rosemary or thyme sprigs

Instructions

  • Preheat oven to 350 degrees. Place rack in the center of the oven. Lightly grease a 12-cup muffin pan.
  • Layer half of the sweet potatoes in the 12 muffin pan cups. Stagger the slices as you stack to get a fully-formed stack.
  • Sprinkle with 1 1/2 teaspoons freshly chopped rosemary or thyme and 1/2 cup cheese, divided among the 12 cups. Top with remaining sweet potato slices. As the sweet potatoes will shrink during baking, slices should be stacked about ½ inch above the rim of each cup.
  • Combine cream, garlic, salt and pepper, and remaining 1/2 teaspoon rosemary or thyme. Microwave on HIGH for 1 minute. Carefully pour about 1 tablespoon of cream mixture over each sweet potato stack. Cover with aluminum foil.
  • Bake for 30 minutes. Remove aluminum foil and sprinkle with remaining 1/2 cup cheese. Bake for another 5 to 7 minutes or until cheese is melted and slightly golden. Let sit for 5 minutes.
  • Run a knife around the rim of each muffin cup and lift potato stacks from the cups using a spoon or thin spatula. Transfer to a serving platter. Garnish with rosemary or thyme sprigs if desired.

Notes

I prefer the flavor and texture of sweet potatoes that are orange in color rather than white.
It is easiest to use sweet potatoes that are about 2 inches wide. When sliced, these fit nicely in the muffin cups. If you are unable to find long, slim sweet potatoes, use a wider sweet potato and cut the slices in half to fit the muffin cups.
Make sure to layer the potatoes about 1/2 inch above the rim if you want a nice stack; the potatoes will shrink during baking.
To prepare as an appetizer, cut the sweet potatoes smaller and place in a mini muffin pan. If you don’t have a mini muffin pan, use a regular-size muffin pan but stack the sweet potatoes halfway to the top of each muffin cup. Bake until the edges of the sweet potatoes are light brown. This will make them closer to bite size and they will hold together better when picked up.
Make-ahead tip: Make and bake as directed, but leave the potato stacks in the muffin tin until time to serve. Cover and refrigerate. When ready to serve, pop the pan into a 350 degree oven until warmed through.
These sweet potato stacks are also fantastic served at room temperature.
 
 
 
 

Equipment

  • 1 muffin tin

Did you make this recipe?

Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!

Recipe originally posted November 2011. Updated with new content November 2024.