Rosemary Sweet Potato Stackers

David H.: "Turned out well. Recipe doesn't tell you how much…" Read More


  • 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
  • pepper
  • 6 sweet potatoes (large, or yams, thinly sliced)
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    NutritionView More

    Sodium7% DV160mg
    Fat8% DV5g
    Protein4% DV2g
    Carbs5% DV16g
    Fiber12% DV3g
    Calories120Calories from Fat45
    Total Fat5g8%
    Saturated Fat4g20%
    Trans Fat
    Calories from Fat45
    Total Carbohydrate16g5%
    Dietary Fiber3g12%
    Vitamin A220%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    David H. 6 months ago
    Turned out well. Recipe doesn't tell you how much of some ingredients. I just cut up potatoes and added all ingredients to taste. This recipe also works well when chopped bacon is added before toppng with Parmesan cheese after baked.
    Whatever 10 months ago
    Deliciously crispy !
    becki d. a year ago
    wonderful! great flavor and texture. will make for Thanksgiving dinner!
    Sherrie W. a year ago
    i love it. An awesome change from loaded sweet potatoes. i paired it with pork and is definitely savory.
    Jennine Cabrera a year ago
    Fantastic!!! We loved these and will make them again tomorrow. I was out of fresh rosemary, and had to use thyme. Still delicious!!
    Leslie S. 2 years ago
    Awesome made it one of my dinner party staples! It is easy, tasty, and can be assembled ahead of time.
    Analea S. 2 years ago
    Loved these! A hit with everyone. I found that my sweet potatoes were a bit too big for my muffin tins though and I have to cut them smaller to fit. Next time I'll have to buy smaller potatoes!
    Louise S. 2 years ago
    Love these!!! So tasty! Making them for the 4th time and trying Gruyere instead of Parmesan - just for fun! Added extra rosemary and cheese. I can eat these on their own. Super yummy
    Lisa Rutoski 2 years ago
    Very good used Asiago cheese!
    Nancy Firestone 3 years ago
    Absolutely delicious!
    Katie Kiel 3 years ago
    Huge sweet potato fan here, and these were a slam dunk for both me and my picky boyfriend! I only give them a four because some of the stackers burned badly on the bottom, and I had to make more than what the recipe called for of the butter-oil-cheese mix to coat the sweet potatoes in. I used olive oil instead of coconut oil, and that may be the culprit for both problems. DEFINITELY still worth a try, they're very tasty!
    Anna H. 3 years ago
    These turned out great only thing I would have changed is to cut off the skins of the sweet potato but other than that great recipe
    Suzanne H. 4 years ago
    Made these for Christmas dinner and they were a hit! I should've doubled the recipe to make more because everyone liked these so much there weren't enough for seconds let alone thirds LOL.
    Jenna S. 4 years ago
    This was a hit for the Holidays with my family. My step-mom didn't have coconut oil so I used canola oil and also used dried rosemary instead of fresh. Next time I plan to follow the recipe without any variations. Also, it made a lot more than what it said. Maybe my sweet potatoes were bigger.
    Tracy Vanderhoef 4 years ago
    I'm not a sweet potato fan at all but wanted to make some version of them for our Thanksgiving meal - these turned out great and I would definitely make them again.!