Rosemary Sweet Potato Stackers

Rosemary Sweet Potato Stackers
by Kims Healthy Eats

Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale.  ~Elsa Schiaparelli


  • 2 tbls organic butter, melted (I used Kerigold brand)
  • 2 tbls coconut oil, melted
  • 2 tbls grated parmesan cheese, plus extra for garnish
  • 1 tsp fresh rosemary, chopped, plus extra for garnish
  • Sea salt and pepper
  • 5-6 large sweet potatoes or yams, thinly sliced


  1. Preheat oven to 375 degrees. Spray 12 muffin cups with cooking spray
  2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt and pepper
  3. Add sweet potatoes and toss to coat evenly
  4. Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking
  5. Bake for about 45-50 minutes and edges and tips are golden brown and center is tender
  6. Let cool for about 5 minutes and carefully remove with spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped rosemary. Serve immediately.

Having an affinity for sweet potatoes, I am always on the look out for different ways to prepare them. When I found this recipe and saw how easy it was to make, I knew I had to try it out!   The stackers came out crispy sweet and I added a little cayenne pepper to give them just a little kick! They are a perfect compliment to any meat or vegetarian dish.

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