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Herbed Sweet Potato Stacks

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Herbed sweet potato stacks are a great holiday side dish that are impressive to look at but simple to prepare. With fresh herbs and coconut oil.

Herbed Sweet Potato Stacks, a healthy and super simple gluten-free holiday side dish!

Hiiiiiiii.

It has been well over a week since you’ve heard from me, and WHAT A WEEK!

After six years, I have finally finished my PhD.  This Monday I defended.  It was not as pleasant as I thought it would be…not that I thought a defence would be pleasant.  But I was really uncomfortable.  The examiners push you on your questions to the point that you don’t know the answer, and that just drives me nuts because let’s face it, I’m a huge know-it-all 😉

So I’ve kind of been recovering from it all the past few days.  Translation: yoga pants.  Netflix.  Wine.  Repeat.

I’m ready to crawl back out into the light, cook some stuff and take photos and share it with you because that just makes me happy.  And these sweet potatoes just had to be shared because, well, look at them!

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Herbed Sweet Potato Stacks, a healthy and super simple gluten-free holiday side dish!

As usual, I have no idea which recipe will resonate with people and which ones will not.  But hello!  These Parmesan & Rosemary Potato Stacks really resonated with you all, and I thought it would be a great concept to revisit.

This time I made healthified sweet potato stacks and subbed coconut oil for the butter.  I’m going to be honest, I have had coconut oil in my cupboard for a LONG time and I didn’t really know what to do with it.  I like healthy food but I’m not so good with these healthy food trends.   Anyway, feel free to use regular (unsalted) butter in place of the coconut oil if you don’t feel like paying $15 for a jar.

I also used fresh thyme in this recipe, but feel free to use pretty much any fresh herb you have on hand.  Here’s a few more ideas: rosemary, sage, tarragon, oregano.

Herbed Sweet Potato Stacks, a healthy and super simple gluten-free holiday side dish!

Just like the potato stacks, you are going to want to use a mandoline to get perfect slices.  I held off on buying one forever and I’m SO glad I bought mine, we use it all the time now!

The sweet potatoes need to be sliced a bit thicker than the regular potatoes did, since they tend to shrink more in the oven.  I cut mine about 3-4mm thick and it was perfect.  They were crispy on the outside and soft on the inside.

THE KEY to having these sweet potato stacks taste great is to season them well.  I put a sprinkle of salt between each layer, and they really needed it.

I think these guys would make a great side dish for the holidays!  And the best part is that they are super easy, but they look like a lot of effort 😉

Happy Saturday!  SATUR-YAY!

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Herbed Sweet Potato Stacks
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
A simple but impressive side dish: sweet potatoes are sliced, brushed with coconut oil, and sprinkled with herbs, salt and pepper, then baked up until the outsides are crispy and the insides are soft.
Course: Side Dish
Cuisine: Holiday
Servings: 4
Calories: 216 kcal
Ingredients
  • 2 sweet potatoes sliced into 3-4mm slices (I recommend using a mandoline)
  • 1/4 cup coconut oil melted
  • 2-3 tablespoons fresh herbs thyme, rosemary, oregano, sage, tarragon; chopped
  • salt and pepper generous on the salt; approx 1 teaspoon kosher salt total
  • 1/2 cup parmesan cheese
Instructions
  1. Pre-heat oven to 375°F.
  2. Melt coconut oil in the microwave.
  3. Slice potatoes around 3-4mm thick (mandoline works best for this)
  4. Layer potatoes in the bottom of a muffin tin, brushing with coconut oil, and sprinkling with herbs, salt and pepper between each layer.
  5. Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
  6. Bake for 45-60 minutes, until potatoes are cooked through.
Recipe Notes
Unsalted butter works as a great coconut oil substitute!
If you want to go all out, sprinkle the Parmesan between each layer ?
Nutrition Facts
Herbed Sweet Potato Stacks
Amount Per Serving (1 /4 batch)
Calories 216 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 14g 70%
Cholesterol 7mg 2%
Sodium 279mg 12%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 3g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

 Products used in this recipe:

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Comments

  4. Dear Denise, Congratulations! You deserved that break…I am glad to see you back in action and what a perfect comeback recipe! These potato stacks look sensation. xo, Catherine

    Reply

  6. Congrats on finishing your PhD! This is a great way to celebrate. Sweet potatoes in coconut oil are the bomb, especially when they’re all thin and have more surface area to get all roasty.

    Reply

  7. Congrats again, Denise — I can’t begin to imagine how relieved you are that that’s over! What an awesome accomplishment, and you definitely deserve an extended break! These sweet potato stacks look just delicious, and I love that you healthi-fied them with coconut oil. I love the stuff!

    Reply

  8. Ha! I have long lost coconut oil in my cupboard too!
    Congratulations on finishing your Phd … wow, six whole years! That sure warrants some serious sitting around on the couch!
    Happy you’re back with such a wonderful-looking recipe though. These look beautiful – perfect for a ‘posh’ new year’s meal.

    Reply

  13. Yah!!! Congratulations!! I’m so excited and happy for you that you are finished and have an exciting new chapter coming up! You definitely deserve all the wine and Netflix your heart desires!

    These potato stacks look amazing and like they need to be a part of my Christmas dinner 🙂

    Reply

  15. Girl, I think you deserve another whole week of Netflix, wine and yoga pants! Because WOOHOO! I’m so excited for you that it’s over. Congrats! Salty, sweet, starchy potatoes stacks are a great way to celebrate! 🙂

    Reply

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