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Sweet Potato Stacks
Sweet Potato Stacks make a fantastic fall side dish because the thinly sliced sweet potatoes coated in coconut oil cook up in just minutes!
Course
Side Dish
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
servings
Calories
147
kcal
Author
Krissy Allori
Ingredients
1
extra large sweet potato
¼
cup
coconut oil
½
teaspoon
salt
divided
2
tablespoons
fresh rosemary
minced, divided
2
tablespoons
butter
¼
cup
parmesan
Instructions
Slice the potato as thin as you can. Unless you have expert knife skills, a mandolin is your friend.
Melt coconut oil until its a liquid and toss it with sliced sweet potatoes and half the salt and rosemary in a large bowl.
Using a large muffin tin, add stacks of potatoes.
In a separate bowl, melt butter and combine with remaining salt, rosemary, and parmesan cheese. Spoon on top of potato stacks.
Bake in preheated 400 degree F oven for 30 minutes or until tender.
Nutrition
Calories:
147
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
13
g
|
Saturated Fat:
10
g
|
Cholesterol:
12
mg
|
Sodium:
305
mg
|
Potassium:
73
mg
|
Vitamin A:
3245
IU
|
Vitamin C:
0.7
mg
|
Calcium:
58
mg
|
Iron:
0.2
mg