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!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
- 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
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.
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