Print Recipe

Herbed Sweet Potato Stacks

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: Holiday
Servings: 4
Calories: 216kcal


  • 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


  • Pre-heat oven to 375°F.
  • Melt coconut oil in the microwave.
  • Slice potatoes around 3-4mm thick (mandoline works best for this)
  • Layer potatoes in the bottom of a muffin tin, brushing with coconut oil, and sprinkling with herbs, salt and pepper between each layer.
  • Sprinkle the tops of each stack with freshly-grated Parmesan cheese.
  • Bake for 45-60 minutes, until potatoes are cooked through.


Unsalted butter works as a great coconut oil substitute!
If you want to go all out, sprinkle the Parmesan between each layer ?


Serving: 1/4 batch | Calories: 216kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 7mg | Sodium: 279mg | Fiber: 2g | Sugar: 3g