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Cheesy Gruyere Sweet Potato Stacks

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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!

A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

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!

A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

Combine the cheeses, salt, garlic and thyme in a 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!

A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

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.

A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

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.

A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

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!

More Delicious SWEET POTATO SIDE DISHES You’ll Want to Try:

A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

Cheesy Gruyere Sweet Potato Stacks

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
1 hour
Servings: 8
Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.

Equipment

Ingredients

  • 2 Large Sweet Potatoes peeled and sliced 1/8" thick
  • 6 Tablespoons Butter Melted
  • 1 Cup Gruyere Cheese Finely Shredded
  • 1/2 Cup Parmesan Finely Shredded
  • 1 Teaspoon Kosher Salt
  • 2 Teaspoons Thyme Leaves Removed or 1 Teaspoon dried thyme
  • 3 Cloves Garlic minced

Instructions

  • 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.
  • In a bowl or plastic bag, add the cheeses, salt, garlic and 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!

Notes

It's easiest to remove the potatoes with a large spoon.
leftovers can be refrigerated for 4 days
Nutrition Facts
Cheesy Gruyere Sweet Potato Stacks
Amount Per Serving (1 stack)
Calories 243 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 45mg15%
Sodium 568mg25%
Potassium 310mg9%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4g4%
Protein 9g18%
Vitamin A 12550IU251%
Vitamin C 3mg4%
Calcium 273mg27%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

 

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating




4 comments

  • Sounds amazing, however; Did I miss what cheese goes where and when?

    • Reply
    • Thank you! Steps 4 and 5 are where the cheeses are added. Enjoy!

      • Reply
  • Beautiful family with fantastic recipes.

    • Reply
    • Thank you so much Shirley!

      • Reply

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