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Preheat oven to 400F (200C). Cut off the top of a bulb of garlic making sure to expose every clove. Add a pinch of salt + olive oil and roast until soft. This should take 30-40 minutes and can be done days ahead, too.
While the garlic is roasting, work on making the stacks. Peel the sweet potato, and slice it thin on a mandoline. Always use the guard it comes with as you get closer to the bottom.
When the garlic has roasted (and cooled) squeeze it in a bowl into the olive oil and mix well so it’s incorporated.
Add the garlic + oil mix on top of the sweet potatoes with salt, pepper, and Parmigiano. Note: I like to place the sweet potatoes slices flat onto a parchment lined baking sheet so they can soften a bit. It's also easier to incorporate the seasonings more evenly vs. using a bowl. Massage the garlic, oil, and Parmigiano well into each slice.
Stack the slices in a muffin tin. Bake covered for 20 minutes and uncovered for an additional 20-25 minutes, or until golden.