4 large sweet potatoes, washed and sliced thinly (skin left on)
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup plain Greek yogurt
2 garlic cloves, minced
1/4 cup parsley
1 lemon, zest and juice
Additional salt and black pepper, to taste
Preheat oven to 425°F. In a large mixing bowl, mix together sweet potato slices, olive oil, thyme, salt, and black pepper. Make sure each sweet potato slice is coated well with the spices and oil.
In a 12-cupcake tin, stack enough sweet potato slices to fill each muffin cup to the top.
Bake sweet potato stacks for 45 minutes until potatoes are crispy and well cooked. Rotate the pan halfway through cooking to ensure even baking.
While the sweet potatoes are baking, mix together the Greek yogurt, parsley, lemon juice and zest, and minced garlic. Season with salt and black pepper to your liking.
Serve each warm roasted sweet potato stacker with a dollop of the herb yogurt sauce.