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5 from 3 votes

Potato & Sweet Potato Stacks with Caramelized Onions and Prosciutto

Sweet potato stacks layered with sweet and russet potatoes, caramelized onions, prosciutto and parmesan cheese.  An elegant and delicious side dish.
Course Side Dish
Cuisine Canadian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 299kcal
Author Julie & Debbie


  • 2 russet potato
  • 1 yam (orange potato)
  • 1/2 cup onion
  • 5 pieces of prosciutto
  • 4 cloves garlic
  • 1 tbsp fresh thyme
  • 4 tbsp olive oil
  • 1 cup parmesan cheese
  • few sprigs of thyme to garnish


  • Pre heat your oven to 400 degrees.
  • Mince the garlic, put it in big bowl and add olive oil mix.  Chop 1 tbsp of fresh thyme, add to the bowl and stir. Set aside.
  • Heat a pan to medium. Cook the prosciutto till it gets crispy crispy then remove from heat and chop in small chucks like bacon bits once it has cooled.  Dice the onions, add them to the same pan as the prosciutto and sauté till tender.
  • Meanwhile, peel the potatoes and yams.  With a mandolin, slice the potatoes and yams 1/4" thick.  Place the yams and potatoes in the garlic mixture and coat really well with.
  • Spray a muffin tin with non-stick spray.  Place a potato slice on the bottom of the all the spots in the muffin tin. Then place a yam on top of the potato.  Next, sprinkle about 1 tsp of onion and 1 tsp of prosciutto then 1/2 to 1 tsp parmesan cheese.  Repeat until you have filled the muffin tin to the top of the tin.  Finish with any kind of potato and then add some parmesan cheese on top.  You can layer above the muffin tin because the stacks will shrink a little.
  • Bake for 40 min or till potatoes are fork tender.  Serve right out of the oven.


Serving: 2Stacks | Calories: 299kcal | Carbohydrates: 35g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 283mg | Potassium: 917mg | Fiber: 4g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 19.5mg | Calcium: 230mg | Iron: 1.4mg