Rosemary Sweet Potato Stackers

(Recipe from

Serves 10

Wow your holiday guests this year with these unique and delicious potatoes! These stackers are EASY to prepare and require just a few ingredients.

I double the recipe because it’s impossible to eat just one or two of these!


  • 2 T butter (I use Earth Balance.)
  • 2 T coconut oil, melted
  • 2 T parmesan cheese, plus extra for garnish (I use parma! vegan parmesan.)
  • 1 tsp fresh Rosemary, chopped, plus extra for garnish
  • 5-6 large sweet potatoes
  • salt and pepper, to taste

NOTE: We use a Mandolin Slicer, purchased at Amazon, to quickly and efficiently slice our sweet potatoes. This affordable kitchen tool saves time and gives you close to perfect uniformly thin slices.

Preparation Steps

  1. Preheat oven to 350 degrees and spray 12 muffin cups with nonstick spray.
  2. In a large bowl, whisk together butter, coconut oil, parmesan, chopped Rosemary, salt, and pepper.
  3. Slice your sweet potatoes in thin slices and toss in the bowl until evenly coated.
  4. Layer the potato slices in the muffin pan and fill each cup to the top.
  5. Bake at approximately 45-50 minutes, until the edges and tops are golden brown and the centers are tender.
  6. Let cool 5 minutes and carefully remove with a large spoon.
  7. Top with extra parmesan cheese and Rosemary and serve.