Preheat oven to 375 degrees.

Peel and slice potatoes as thin as you can (about 1/10th of an inch thick). It is best to use a mandolin or if you don’t have one, try a potato peeler!

Add melted butter to a medium sized bowl.   

Whisk in brown sugar, garlic powder, cinnamon, nutmeg, pepper and cheese.

Toss sweet potato slices in the liquid, coating well.

Using a 12-well muffin pan, begin to evenly divide and stack potatoes into 6 of the wells (this recipe only uses half of the muffin pan so you can make the garlic stacked potatoes in the remaining wells. However, if you want to make a full pan, double ingredients). You will want to stack them high since they shrink when baked.

Pour any remaining liquid over each potato stack. Optional: Add a little cheese on top of each stack then sprinkle with sea salt. 

Bake for 35-45 minutes or until the outside of each stack is golden brown and the insides of the potatoes are tender (use a toothpick to check that it pierces very easily).  

Carefully remove stacks from wells, sprinkle with parsley and serve.