In a large bowl, combine sweet potatoes, garlic, thyme, olive oil, salt, and pepper.
Mix to coat.
Stack sweet potatoes in prepared muffin tins.
Bake for 35 minutes, or until potatoes are tender.
Notes
The skinnier the sweet potato, the better this recipe will be! Try and use ones that are close in size, as it will really help when stacking.
Make sure to thoroughly wash and dry the sweet potato slices!
Try and get the potatoes as thin as you can, but not shaved so thin that the potatoes are see-through. We used a mandoline to achieve ¼ inch thick slices.
When mixing everything together, It's best to use your hands! A lot of the slices will stick together and you will need to pull them apart to make sure each slice gets thoroughly coated with oil, thyme, salt, and pepper.
Stack the potatoes slightly higher than the muffin tin, as they will shrink when cooking.
You can use a cake tester or toothpick to determine if these sweet potato stacks are cooked through! If the tester glides through the middle easily without any resistance, the potatoes are done.