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!
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