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
Equipment
- muffin pan
Ingredients
- 1 extra large sweet potato
- 1/4 cup coconut oil
- 1/2 teaspoon salt divided
- 2 tablespoons fresh minced rosemary divided
- 2 tablespoons butter
- 1/4 cup parmesan
Instructions
- Slice 1 extra large sweet potato as thin as you can. Unless you have expert knife skills, a mandolin is your friend.
- Melt 1/4 cup coconut oil until its a liquid and toss it with the sliced sweet potatoes and half the 1/2 teaspoon salt and half of the 2 tablespoons fresh minced rosemary in a large bowl.
- Using a large muffin tin, add stacks of potatoes.
- In a separate bowl, melt 2 tablespoons butter and combine with remaining 1/2 teaspoon salt, 2 tablespoons fresh minced rosemary, and 1/4 cup parmesan. Spoon on top of potato stacks.
- Bake in preheated 400℉ oven for 30 minutes or until tender.
Nutrition
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
