Cheesy Gruyere Sweet Potato Stacks
A sweet potato recipe that is cheesy and buttery with a burst of fresh thyme! If you want a recipe for sweet potatoes that is a little outside the box but glorious, you have to try these Cheesy Gruyere Sweet Potato Stacks!
Every Christmas we make a cheesy potato dish with gruyere cheese. They are stacked high in a muffin tin and get all crispy and wonderful. This year we decided to make them with sweet potatoes, and we are obsessed with the sweet and salty flavor of these Cheesy Gruyere Sweet Potato Stacks!
I know when we think of sweet potato side dishes, we think of brown sugar and marshmallows, but I’m telling you, friends, the sweetness of the sweet potatoes paired with the saltiness of the cheeses makes the angels sing! And that fresh pop of thyme…I’m happy dancing around the kitchen! Arms waving, eyes closed, licking my lips and my bootie shakin’…you get that visual?!
How to Make Sweet Potato Stacks
I like to get the sweet potatoes prepared first. Peel two large sweet potatoes and then slice them. We always use our favorite mandoline to get those thin perfect slices, but you could totally do it by hand if you don’t have a mandoline. Let’s see those mad knife skills!
When your sweet potatoes are prepped, preheat your oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray. You will use all 12 cups of the muffin tin. Place the sweet potatoes in a bowl and add the melted butter. Stir thoroughly, separating the sweet potato slices by hand if needed. You want everything deliciously coated in butter!
Combine the cheeses, salt, garlic and thyme in a medium bowl or plastic bag. Place two slices of sweet potato into each cup and scoop one teaspoon of the cheese and spices mixture into each cup and repeat the layers until you reach the top of each cup. Be sure your last layer is cheese! You’ll want that yummy cheesy goodness on top!
Place the pan in the oven carefully (you don’t want those perfectly constructed stacks to tip over)! Tent the muffin pan with a piece of foil and be sure the foil does not touch the top of the potatoes. The cheese will stick and then you’ll lose that top cheesy layer (tragedy!). Bake for 15 minutes with the foil and then remove it and bake an additional 30 minutes or until the cheese is starting to turn golden. Scoop those golden delicious stacks from the pan with a large spoon and and serve them hot!
What to Eat with this Sweet Potato Recipe?
This is a perfect side dish for Thanksgiving or Christmas. Try it along side our Turkey in a Bowl for Thanksgiving or with Prime Rib for Christmas! But you don’t need a holiday to make these! They go great with just about any meal…steak, salmon, whole roasted chicken, and I could go on and on!
What is Gruyere Cheese?
Gruyere cheese is a hard yellow Swiss cheese that has a nutty, sweet but slightly salty flavor. And best of all, it is super melty! We love the flavor it paired with both regular potatoes and sweet potatoes.
What is the Difference Between Sweet Potatoes and Yams?
Yams are actually type of sweet potato. Most people think that the orange sweet potato is a “yam”, and different than “sweet potatoes”. Sweet potatoes come in several varieties, white, yellow, orange and purple, but, they are all sweet potatoes.
How Do You Slice Sweet Potatoes So Thin?
I mentioned above that we prefer to use a mandoline to get uniform and thin slices. If you have a nice sharp knife and patience, you could absolutely slice them by hand. Mandolines are handy little kitchen devices to have on hand. We love it for our smoked gruyere scalloped potatoes with leeks, our favorite cheesy potato casserole side dish or for making homemade potato chips! I also use a mandoline to save time when I’m slicing the carrots for our cheesy ground beef and rice casserole!
Is There a Trick or Removing Thyme Leaves Quickly?
There would be nothing more tedious than removing thyme leaves one at a time! Here is a couple of tricks to removing them quickly. Remove all the smaller stems coming off the main central stem. The stem for those are typically thin and not woody, so they can be chopped up with the leaves. When you have the smaller stems removed from the main stem, grab the stem at the thinner end and firmly slide your fingers down the main stem going the opposite direction that leaves are growing. This should pop the leaves right off. Discard the stem and give the leaves and smaller stems a rough chop.
Storage Tips
Store leftover sweet potato stacks in an airtight container in the fridge. They will keep for 4-5 days.
They can be warmed up in the microwave or for best results, reheat them in the oven so the cheese gets all crispy again. Set the oven to 350 degrees and plan on 7-10 minutes or until heated through.
This is a sweet potato recipe everyone is going to ask for! That crispy cheesy combined with the sweet potato and the burst of fresh thyme is going to keep you coming back for more!
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Cheesy Gruyere Sweet Potato Stacks
Description
Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.
Course 200+ Easy Side Dish Recipes Every Mom Needs
Cuisine American
Keyword cheese, side, sweet potato, vegetarian
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
1 hour hour
Total Time 2 hours hours
Servings 8
Calories 243kcal
Author Sweet Basil
Heat the oven to 400 degrees.
Spray a muffin tin with nonstick cooking spray.
In a large bowl, add the butter and sliced sweet potatoes. Toss well to coat, pulling apart potatoes as they stick together so that everything is well coated in butter.
6 Tablespoons Butter, 2 Large Sweet Potatoes
In a bowl or plastic bag, add the cheeses, salt, garlic and thyme.
1 Cup Gruyere Cheese, 1/2 Cup Parmesan, 1 Teaspoon Kosher Salt, 3 Cloves Garlic, 2 Teaspoons Thyme
Place 2 slices of sweet potato in each muffin cup. Sprinkle with 1 teaspoon of cheeses and repeat layers until you reach just above each muffin cup, ending with cheese.
Carefully place the pan in the oven and tent with a piece of foil, being sure that it does not touch the top of the potatoes or the cheese will stick. Bake for 15 minutes, remove the foil and bake an additional 30 minutes or until cheese is starting to turn golden.
Remove from pan and serve hot!
It’s easiest to remove the potatoes with a large spoon.
Leftovers can be refrigerated for 4 days. Serving: 1stack | Calories: 243kcal | Carbohydrates: 18g | Protein: 9g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 568mg | Potassium: 310mg | Fiber: 3g | Sugar: 4g | Vitamin A: 12550IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 1mg
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