Tri-Color Sweet Potato Stacks (Crispy Muffin Tin Potatoes)

plate of tri-color sweet potato stacks made of white, orange and purple sweet potatoes, topped with rosemary

Tri-Color Sweet Potato Stacks (Crispy Muffin Tin Potatoes)

Crispy tri-color sweet potato stacks baked in a muffin tin with Parmesan and thyme. A festive, oven-baked side dish perfect for dinner parties or gatherings.

Course Appetizer, Side Dish

Cuisine American

Keyword baked potato stacks, colorful potato side dish, crispy sweet potato snacks, easy baked potatos, easy potato side dish, potato side dish, sweet potato side dish, sweet potato stacks

Prep Time 15

Cook Time 25

Total Time 40

Servings stacks

Calories 91kcal

Equipment

Mandolin or sharp knife
Standard muffin tin

Ingredients

1 purple sweet potato peeled and thinly sliced
1 white sweet potato peeled and thinly sliced
1 orange sweet potato peeled and thinly sliced
3 –4 tablespoons olive oil
½ to ¾ cup finely grated Parmesan divided
1 –2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
Salt and black pepper to taste

Instructions

Slice: Peel and thinly slice 1 purple, 1 white, and 1 orange sweet potato to about ⅛-inch thick using a mandolin or sharp knife.
Prep: Lightly oil a standard muffin tin and sprinkle a pinch of Parmesan and thyme into the bottom of each cup.
Season: Toss the sliced potatoes with 3–4 tablespoon olive oil, about ½ cup grated Parmesan, 1–2 teaspoon thyme, and salt and black pepper until evenly coated.
Stack: Layer the potatoes into the muffin cups, alternating colors and pressing gently to keep the stacks compact.
Top: Sprinkle the remaining Parmesan evenly over each stack.
Bake: Cover loosely with foil and bake at 400°F (205°C) for 15 minutes, then uncover and bake another 10 minutes until golden and crisp on top.
Rest: Let the stacks rest for 3–5 minutes so they hold together before removing.
Serve: Carefully lift out and serve warm.

Notes

Uniform slices matter: Thin, even slices are key for crisp edges and tender centers.
Cheese swap: Pecorino works if you want a sharper finish.
Make ahead: Slice and season the potatoes earlier in the day, then stack and bake just before serving.
Extra herbs: Rosemary or sage are great holiday swaps for thyme.
Serving tip: A small offset spatula makes removal easy.

Nutrition