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

Rosemary Sweet Potato Stackers
Serves 10
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Nutrition Facts
Serving Size
Amount Per Serving
Calories 111
Calories from Fat 47
% Daily Value *
Total Fat 5g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 7mg
Sodium 74mg
Total Carbohydrates 15g
Dietary Fiber 2g
Sugars 3g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 tablespoons organic butter, melted
  2. 2 tablespoons coconut oil, melted
  3. 2 tablespoons grated parmesan cheese, plus extra for garnish
  4. 1 teaspoon fresh rosemary, chopped, plus extra for garnish
  5. Sea salt and pepper
  6. 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.
Adapted from What Gaby Eats
Adapted from What Gaby Eats
Kim's Healthy Eats
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47 thoughts on “Rosemary Sweet Potato Stackers

    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. 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 :D

    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 :)

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