This simple stack of roasted sweet potato rounds layered with melted cheese is one of those recipes I return to when I want something comforting yet straightforward. I first discovered the idea during a busy holiday season when I needed a side that could be made ahead and popped into the oven without fuss. The combination of soft, tender centers and lightly caramelized edges, finished with bubbling cheese and fresh herbs, turned it into an instant favorite. It’s versatile enough for weeknight dinners and pretty enough for guests.

What makes this dish special is the contrast of textures: the sweet potatoes soften through roasting while the outer edges crisp and develop a nutty note. The melted cheese adds richness and a slight salty counterpoint, while a sprinkle of fresh herbs brightens the plate. I often serve these with roast chicken or a crisp salad; they’re also a welcome addition to brunch spreads because they pair well with eggs and smoked meats.

Ingredients

• 2 large sweet potatoes: Choose firm, smooth-skinned tubers roughly the same size so slices are uniform. Look for orange-fleshed varieties for sweetness and bright color.
• 2 tablespoons olive oil: Extra-virgin or regular olive oil both work; oil helps the edges caramelize and prevents sticking. Use a neutral oil if you prefer less flavor.
• 1 teaspoon garlic powder: Adds savory depth without the risk of burning fresh garlic in the oven—easy to distribute evenly over rounds.
• 1 teaspoon paprika: Choose sweet or smoked paprika depending on whether you want a subtle smokiness; it also contributes color.
• Salt and pepper to taste: Kosher salt seasons more evenly; freshly ground black pepper adds a clean bite.
• 1 cup shredded cheese: Cheddar is classic for meltiness and tang, but Monterey Jack, Gruyère, or a Mexican blend work well—use pre-shredded or shred your own for a better melt.
• Fresh herbs for garnish: Chives or parsley lend freshness at the end; snip finely so they distribute over stacks.

Instructions

Preheat the oven:Set your oven to 400°F (200°C). A preheated oven ensures the sweet potato edges begin to caramelize immediately. Position a rack in the center for even heat circulation. Allow 10 minutes for the oven to fully reach temperature before baking.Prepare the sweet potatoes:Peel the potatoes and slice into 1/4-inch rounds. Use a sharp chef’s knife or a mandoline set to the correct thickness for consistent cooking. If slices vary, thinner ones may crisp faster while thicker ones remain soft—uniformity matters for even stacks.Toss with oil and spices:In a large bowl combine 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, and a generous pinch of salt and pepper. Add the sweet potato rounds and toss until each piece is lightly coated. The oil helps with browning and the spices infuse flavor during roasting.Assemble stacks on baking sheet:Line a baking sheet with parchment and arrange the rounds in single-layer stacks of 3–4 slices each. Space stacks slightly apart so hot air can circulate; overcrowding leads to steaming instead of roasting. If you want taller stacks, use up to 5 slices, but expect slightly longer cooking.Roast until tender and golden:Bake for 25–30 minutes, turning the sheet halfway if your oven has hot spots. Look for tender centers and lightly golden edges—test a stack with a fork for doneness. Cooking time depends on potato size and slice thickness.Add cheese and finish:Remove the sheet from the oven and sprinkle about 1 tablespoon of shredded cheese on each stack (total 1 cup). Return to the oven and bake an additional 5–7 minutes until the cheese is melted and bubbly. Watch closely so cheese browns but does not burn.Rest and garnish:Let stacks cool for 3–5 minutes so they firm up slightly for serving. Finish with finely chopped fresh herbs such as chives or parsley. Serve warm as a side or part of a brunch board.

Storage Tips

Store cooled stacks in an airtight container in the refrigerator for up to three days. To maintain texture, separate layers with parchment or wax paper so stacks don’t stick together. For reheating, place stacks on a baking sheet and warm in a 350°F (175°C) oven for 8–12 minutes until warmed through and the edges re-crisp. Avoid microwaving if you want to preserve crispness; microwaving will make them soft and less appealing.

Ingredient Substitutions

If you don’t have cheddar, try Monterey Jack for a milder melt or Gruyère for a nuttier flavor—use a 1:1 substitution. For a dairy-free version, use a plant-based shredded cheese or omit cheese entirely and top with a sprinkle of nutritional yeast for umami. Swap olive oil for melted butter for extra richness, but reduce the amount slightly to prevent excess browning. Add a thin slice of apple or pear between rounds for a sweet-savory twist in fall.

Serving Suggestions

Serve stacks as a side to roasted chicken, pork chops, or grilled vegetables. For brunch, add a poached egg on top of each stack and a drizzle of hot sauce or pesto. Garnish with chopped chives, parsley, or a light lemon zest to brighten the rich cheese. Arrange stacks on a platter with mixed greens dressed in a simple vinaigrette to balance the dish’s richness.

Cultural Background

Layering ingredients into stacks is a modern take on traditional gratins and casseroles where thinly sliced tubers are cooked with dairy and herbs. Sweet potatoes have deep roots in American and global cuisines and are celebrated in many regional dishes from Southern candied yams to Caribbean roasted preparations. This stacked approach is an approachable, plated adaptation that highlights the tuber’s natural sweetness.

Seasonal Adaptations

In autumn, add a pinch of ground cinnamon and a sprinkle of chopped toasted pecans between layers for a harvest-inspired version. In spring and summer, lighten the dish with goat cheese and fresh lemon zest and top with microgreens. During holidays, add a thin sliver of bacon between slices for smoky richness or finish with a maple glaze for a festive touch.

Meal Prep Tips

Slice potatoes and toss with oil and spices up to one day ahead; store covered in the fridge. Assemble stacks on the sheet and refrigerate until ready to bake—add a couple of extra minutes to the baking time if baking cold stacks. For single-serve meal prep, bake as directed, cool, and portion into airtight containers. Reheat in the oven for best texture, or re-crisp under the broiler for 1–2 minutes while watching closely.

Whether you make them for a cozy weeknight or for guests, these cheesy sweet potato stacks are a reliable crowd-pleaser. The combination of ease, flavor, and attractive presentation makes them one of my most-requested sides—give them a try and make them your own.