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.
Sweet Potato Stacks
- 1 extra large sweet potato
- ¼ cup coconut oil
- ½ teaspoon salt (divided)
- 2 tablespoons fresh rosemary (minced, divided)
- 2 tablespoons butter
- ¼ 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.
THIS POST first appeared over at Real Housemoms where I’m a contributor.