THIS POST first appeared over at Real Housemoms where I’m a contributor.

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

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

Sweet potato stacks are such a great fall side dish. I'll always choose my sweet potato casserole above all other sweet potato recipes, but these are pretty darn good too! They're visually more interesting than mashed sweet potatoes and you can even make them for breakfast, like my sweet potato hash.

It’s that time of year again when all things fall are abound. Apples, pumpkins, and sweet potatoes once again become kitchen staples. The days get shorter and cooler, the leaves changes, and everyone goes into cooking mode. If you guessed this is my favorite time of year, then you guessed right! These Sweet Potato Stacks make for an easy fall side dish. 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 (we’re talking as thin as possible), coating it with your favorite oil, and baking. I love to eat sweet potatoes year round and with this stacked sweet potato recipe, I can make them any night of the week!

How to make Sliced Sweet Potato Stacks:

Slicing the sweet potatoes super thin will cut the cooking time in half. It’s magical I tell you! 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 little stacks filled those 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 and I just so happened to have some, so I mixed some minced fresh rosemary in with the parmesan cheese and butter for the topping. Who can really have too much parmesan and butter, right? 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.

Ingredients

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 INFORMATION

SUBSCRIBE TO MY NEWSLETTERSign up to have my recipes emailed to you. Free!

Comments

Randalle St. Fleur
October 27, 2017 at 3:33 pm
What would. Vegtarian dish would pair well with this?
#NoMeatMondays
- Krissy
  October 28, 2017 at 7:01 am
  Hi Randalle, I think these would go wonderfully with some kind of grilled portabella mushroom recipe.
Aly
November 11, 2017 at 1:56 am
Would the cook time be the same if I was making double the recipe?
- Krissy
  November 13, 2017 at 9:43 am
  Cook time should stay the same assuming you don't stack them up too high as a result of doubling the recipe.
Trudy
November 21, 2018 at 6:43 am
If you cook them the day before, what's the best way to reheat them?
Thanks
- Krissy
  November 25, 2018 at 7:23 am
  I would reheat them in the oven or the toaster oven. A microwave will make them mushy.
Sally
January 28, 2019 at 7:37 pm

Oh my goodness we’re these good! I skipped the rosemary and put sage in the butter as it melted. These were like candy.
- Krissy
  January 30, 2019 at 2:37 pm
  YUM!!! Love me some sage in butter!

Sweet Potato Stacks