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herb coconut oil sweet potato stacks on wood board
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5 from 1 vote

Herbed Sweet Potato Stacks

Wow your guests with these herbed sweet potato stacks! Sweet potatoes are sliced razor-thin, brushed with butter, sprinkled with parmesan cheese and herbs, then stacked vertically.
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))
  • ¼ cup butter (melted; salted or unsalted may be used)
  • 2-3 tablespoons fresh herbs (thyme, rosemary, oregano, sage, tarragon; chopped)
  • salt and pepper
  • 1 cup parmesan cheese (shredded)


  • Pre-heat oven to 375°F.
  • Melt butter 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 butter, and sprinkling with herbs, salt and pepper, and parmesan cheese between each layer.
  • Sprinkle the tops of each stack with additional Parmesan cheese.
  • Bake for 45-60 minutes, until sweet potatoes are cooked through.


Sweet potato stacks are best served fresh, however you may store in an air tight container in the fridge for up to 4 days.
Rewarm in a covered dish in the oven at 350°F for 10-15 minutes.


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