4.6 from 39 votes
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!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 147 kcal
Course:
Side Dish
Ingredients
- 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
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
13g
(20%)
Saturated Fat
10g
(50%)
Cholesterol
12mg
(4%)
Sodium
305mg
(13%)
Potassium
73mg
(2%)
Vitamin A
3245IU
(65%)
Vitamin C
0.7mg
(1%)
Calcium
58mg
(6%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 13g | 20% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 305mg | 13% |
| Potassium | 73mg | 2% |
| Vitamin A | 3245IU | 65% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.