Rosemary Sweet Potato Stackers

Looking for something different to serve as a side for Easter… How perfect are these Rosemary Sweet Potato Stackers? They look and taste amazing! Every little slice of potato is cooked to perfection in the muffin pan.

Rosemary Sweet Potato Stackers

My original intent was to create a potato recipe to help with my portion control. Well that didn’t work, I ended up eating three. I had to be certain the flavor was just right so I stepped up… Who am I kidding I knew at the first bite they were divine :) I have serious issues with potatoes…I just love them!

Rosemary Sweet Potato Stackers

Recipe adapted from What Gaby Eats


  • 2 tablespoons organic butter, melted
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons grated parmesan cheese, plus extra for garnish
  • 1 teaspoon 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 nonstick 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 tops are golden brown and center in tender.
  6. Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.


67 thoughts on “Rosemary Sweet Potato Stackers

    1. When you made them a day ahead of time, did you bake them first then refrigerate them? Or just prep them and bake them day of?

    1. Thanks Pam! I think the coconut oil adds a unique flavor. You can substitute olive oil. I generally do not recommend cooking at a high heat with olive oil as it breaks down chemically and loses it’s antioxidants when heated.

      1. I’ve made these with a very similar recipe for several years, and they are always a hit.
        I don’t use any oil or butter, but heavy cream. They are called scalloped sweet potato stacks, and you do the same thing, but you can use not only Parmesan, but mozzarella, or Swiss or Gruyere shredded cheese and thyme or sage too.
        Season the cream just a little bit with salt, pepper, maybe a bit of minced garlic if you like, and pour it over the stacks once in the muffin tin.
        I never have any left over at all!

  1. these look amazing!!! I am currently a graphic design student at University of Wisconsin Stout. Our current project is to make a magazine, I am doing a health food magazine focused on sweet potatoes. I would love to be able to include this recipe along with some of the photography please let me know if this would be okay with, and if so how you would like it cited. It will not be distributed simply printed for class.
    Thank you so much
    Emily Gawronski

  2. Hoi Kim,

    This is so amazing!!! The taste surprised me. It tasted so damn good, that I have to make it the next day for the second time 😀

    Thank you for this recipe!



  3. Easy recipe and beautiful presentation, people will think you put in way more effort than you actually did :). I will definitely make it again, but will implement a couple of changes. I sliced the potatoes too thin this first time, so I will make thicker slices next time. I also found the rosemary flavor too overpowering, especially the next day eating the leftovers. I’ll try another herb next time. But great recipe overall.

  4. Thanks for a great recipe!! I found the cutting to size to fit a muffin pan too extraneous and none of the slices fit so ended up laying them out like nachos on a regular pan easier. Made them twice! Delicious in Dallas

  5. This is a GREAT recipe. I made a few changes because I didn’t have coconut oil. I just used canola oil and I added some honey. I also read someone’s comment regarding using a muffin tin. Luckily my potatoes were rather slender and the muffin tin worked great. I will be using this recipe again and again!

    1. Thanks Cheryl! Love the addition of honey! However, I highly recommend using coconut oil and avoid canola oil at all costs. Canola oil is so bad for you. Coconut oil is delicious and has so many health benefits! So glad you enjoyed the recipe :)

  6. Looks yummy and I would like to try them!! ?? Do you peel the sweet potatoes or leave the peeling on before slicing??

  7. I made these last night and I loved them! They look like you took a lot of time on them, very impressive. I will make these often…thanks for this recipe.

  8. they looked wonderful so I am making them tonight for hubby…I’ll let you know how it turns out. They smell awesome. And we love rosemary

  9. Looks like a fun spin! Is the cheese an essential binding ingredient? Could you make it dairy free by using margarine and leaving out the cheese or would you think a cheese replacement of sorts would be necessary?

  10. Wow, these tasted so good! I substituted coconut oil for olive oil as I didn’t have any, and used thyme as I didn’t have that much fresh rosemary.

    Unfortunately, the sweet potatoes I had to hand were quite small so I wasn’t able to do proper stackers, but they turned golden and were really tasty so I just made them into a side dish anyway!

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