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.


101 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. This recipe is so good! I am going to try your version also. As I was reading it, I thought of using coconut milk and curry seasoning also!

          1. Sounds great thank you. I’ve made them already . I served them with folded chicken breast n spinache

  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 🙂

      1. Hello Kim, I just saw this today. New to baking/ cooking from scratch. Did not know Canola Oil was bad for you! What about cold pressed Extra Virgin Olive oil?

  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!

  11. I made these for Thanksgiving and they were really easy and delicious. I did omit the parmesan as my daughter is allergic to parmesan. The only thing was that they didn’t come out with the edges brown as yours did, they still just looked. Any suggestions for getting them to that beautiful color without cheese? I also thought of next time garnishing them with a drop of truffle oil just before serving to give them the extra flavor that the cheese misses.

  12. I have two kinds of coconut oil. One is refined with no flavor at all and the other is unrefined and has a distinctive coconut flavor. Which one would you recommend? Also, are the yams peeled before your slice them? I didn’t see that mentioned in the recipe. Thanks,

  13. Dear Kim — this looks like an awesome recipe and I would love to add it to my Christmas menu. But there is NO way to print this out. Please add a “print recipe” feature to your blog. It will make a huge difference to readers/fans.

  14. I saw this recipe last week on yumly and decided to make it today. It was just delicious. I had a hard time not eating all of it. I made them in a 6 cup muffin tin as my toaster oven cannot take the 12 cup one. My neighbour who is also one of my guinea pig’s liked them very much. I used mozzarella cheese instead of the parmesan because I thought that’s what I saw on the recipe. I will try again with the Parmesan or another cheese.
    This is really a keeper.
    Send more delicious recipes coming our way.

  15. Made this yesterday to go with our Easter ham. It was a huge success! Everyone raved about these potatoes. Only thing is at altitude I needed more butter and oil, but everything else was perfect. Definitely going in the rotation.

  16. Planning to make and use in a buffet setting. Have you tried making them using the paper cup cake inserts? I am thinking this will help folks collect their portion from the buffet more easily? Thank you…

      1. I think the paper cups would ruin the presentation. N it’s gonna appear greasy becuz the oil would be seen through the cups but if u bake them in muffin pan blot with paper towel and put them on a white platter that would look sexy. Your guess would be in awe!!… n they can still take them without fuss seeing that they’re served individually.

  17. Hey, These look amazing and I want to try them out for thanksgiving. Did you use a regular size muffin pan or the muffin pan that makes bite size muffins?

  18. I found that flipping the stacks over about half way through gives a nice little crispness to both sides of the stacks.

  19. I’ve made these several times over the last couple of years, adapting here and there. I now make it with half sweet potatoes and half delicata squash if I’ve got it on hand, and sometimes I toss in a thinly sliced yellow or red pepper for a little more sweetness. I don’t use rosemary due to allergies, but the mix of butter and coconut oil is always perfect.

    Today I’m trying it for the first time in a casserole dish instead of individual muffin tins. It won’t have the delicious crispyness along all the edges, but it’s for a potluck and I was too lazy to make 2 muffin tins full! Wish me luck it cooks through. 🙂

    Thank you for a great recipe that is delicious as is, and also good with adaption!

  20. I use fresh thyme on mine and the flavor is delicious….try that if rosemary doesn’t work for you.
    I haven’t yet, but want to make them with different types of white potato, and for that, I think I would use the rosemary.
    Love the thyme with the sweet potatoes though. My family loves them and wants them often!

  21. Made these this week for a gluten-free, soy-free vegetarian. She loved them! Followed the recipe but used 3 1/2 large sweet potatoes to just fill up one muffin tin. The flavors are great!! Have shared the recipe with friends. Will definitely make again.

Leave a Reply

Your email address will not be published. Required fields are marked *