Sweet Potato Stacks

Savory Sweet Potato Stacks are a beautiful, easy side dish perfect for fall dinners, Thanksgiving spreads, or even a savory breakfast. Thin slices of tender sweet potato are coated in coconut oil, stacked in muffin tins, and roasted until golden and fork-tender.

I’ve made these sweet potato stacks more times than I can count, and after plenty of testing, I can confidently say this is one of those recipes you’ll come back to whenever you need something simple, impressive, and delicious.

Why You’ll Love This Recipe

These sweet potato stacks cook much faster than whole roasted sweet potatoes and have incredible flavor in every bite.

• The thin slices roast evenly and develop tender, caramelized edges.
• Coconut oil helps the potatoes cook beautifully and gives a subtle richness.
• A rosemary, butter, and parmesan topping adds a savory touch that makes these irresistible.

Whether you’re making them for a holiday meal or prepping ahead for brunch, these are always a hit.

Key Ingredients

You don’t need much to make a great batch of sweet potato stacks, but a few ingredients really make them shine.

• Sweet Potato: Choose a large one so the slices stack nicely in a muffin tin. Leaving the skin on helps the slices hold together better.
• Coconut Oil: Adds richness and coats each slice so they roast perfectly.
• Fresh Rosemary: The perfect pairing with sweet potatoes, adding earthy, aromatic flavor.
• Butter and Parmesan: Melted butter and salty parmesan create a golden, flavorful topping that pulls everything together.

Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient amounts.

How to Make Sweet Potato Stacks

Making these stacks is easy, especially if you have a mandoline to help slice the sweet potatoes.

1. Slice the sweet potato as thinly as possible. I leave the skin on for texture and stability.
2. Toss the slices with melted coconut oil, half the rosemary, and some salt.
3. Stack the slices into a greased muffin tin. A large muffin pan works best if you’re using giant sweet potatoes.
4. Melt butter and combine it with the remaining rosemary, salt, and parmesan. Spoon this mixture over each stack.

The sweet potatoes will start tall in the muffin wells, but don’t worry, they’ll roast down beautifully as they bake.

Make-Ahead and Storage Notes

Sweet potato stacks are an excellent make-ahead side dish.

You can fully bake them and reheat in the oven at 350°F until warmed through.

Leftovers store well in an airtight container in the refrigerator for up to 3 days.