This post may contain affiliate links. Please read our disclosure policy.
Sweet Potato Stacks make a fantastic fall side dish because the thinly sliced sweet potatoes coated in coconut oil cook up in just minutes!
Why this recipe works:
Sweet potato stacks are such a great fall side dish but are also a delicious addition to any savory breakfast. Rather than waiting an hour or two for a huge whole sweet potato to bake in the oven, try slicing the sweet potatoes super thin, coating it with your favorite oil, and baking.
- The fresh sweet potato is thinly sliced which helps each slice cook fast and evenly
- The coconut oil provides the needed fat to help them cook and also make you feel full
- The melted butter, salt, rosemary and parmesan cheese topping adds flavor and helps these stacks turn a beautiful golden brown.
How to make this recipe:
- First step is to slice the sweet potatoes as thin as possible. I leave the skin on because it adds texture and helps keep the slices together
- Toss the thin slices with melted coconut oil and place the stacks in a muffin tin. I prefer to use my large muffin pans. This six-well muffin pan will fit the large diameter of the gigantic sweet potato I was using. If you have sweet potatoes with a smaller diameter, they’ll fit in the regular sized muffin tin cups.
- The stacks will fill the muffin wells to the top, but once they’re baked down and cooled, they sink down to about half their original size.
- Rosemary is one of my favorite herbs to combine with sweet potatoes. I mixed some minced fresh rosemary in with the parmesan cheese and butter for the topping.
Whether you make these in advance to serve with breakfast in the morning, or you serve them alongside a wonderful pork roast, you will love how sweet and fork tender they are!
Such a great make-ahead option for Thanksgiving too.
Pin this now to save it for later
Pin ItSweet Potato Stacks
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
THIS POST first appeared over at Real Housemoms where I’m a contributor.
I just made these as a sample, prior to Thanksgiving, and my husband and I loved them. So simple yet so tasty! I think it will be an easy side dish to make for TG as I can have them all ready and just pop them in the oven 30 or 40 minutes before we are ready to eat!
Oh my goodness we’re these good! I skipped the rosemary and put sage in the butter as it melted. These were like candy.
YUM!!! Love me some sage in butter!
If you cook them the day before, what’s the best way to reheat them?
Thanks
I would reheat them in the oven or the toaster oven. A microwave will make them mushy.
Would the cook time be the same if I was making double the recipe?
Cook time should stay the same assuming you don’t stack them up too high as a result of doubling the recipe.
What would. Vegtarian dish would pair well with this?
#NoMeatMondays
Hi Randalle, I think these would go wonderfully with some kind of grilled portabella mushroom recipe.