Sweet Potato Stacks make a fantastic fall side dish because the thinly sliced sweet potatoes coated in coconut oil cook up in just minutes!
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4.09 from 12 votes

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
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 147kcal
Author Krissy Allori

Ingredients

  • 1 extra large sweet potato
  • 1/4 cup coconut oil
  • 1/2 teaspoon salt divided
  • 2 tablespoons fresh rosemary minced, divided
  • 2 tablespoons butter
  • 1/4 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: 147kcal | Carbohydrates: 4g | Protein: 1g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 12mg | Sodium: 305mg | Potassium: 73mg | Vitamin A: 3245IU | Vitamin C: 0.7mg | Calcium: 58mg | Iron: 0.2mg