A plate of sweet potato stacks made with Navitas Organics Cacao Butter Wafers, sprinkled with Navitas Organics Hemp Seeds.

Parmesan Rosemary Sweet Potato Stacks Recipe

These crispy, buttery sweet potato stacks are perfectly adorned with fresh rosemary and grated parmesan, making them an easy weeknight side dish or a delicious addition to your holiday menu.

INGREDIENTS

4 small sweet potatoes
⅓ cup Navitas Organics Cacao Butter Wafers
2 tbsp fresh rosemary, chopped
½ cup parmesan, grated
Salt and pepper
Toppings:
Fresh rosemary, chopped
Navitas Organics Hemp Seeds

DIRECTIONS

Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.
In a small pan on the stovetop or a microwave-safe bowl in the microwave, melt Cacao Butter Wafers until fragrant, about 5 minutes.
Peel potatoes, then slice thinly and transfer to a large bowl.
Add melted wafers, rosemary, parmesan, salt and pepper to potatoes. Mix until well combined.
Layer sweet potatoes evenly in prepared muffin tin, stacking the layers all the way to the top.
Bake for 25-30 minutes or until golden. Sprinkle fresh rosemary and hemp seeds over top. Enjoy!

Makes 6 stacks

 

Submitted by Brittney Chung | Brit's Bites

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Image of Parmesan Rosemary Sweet Potato Stacks Recipe

Servings

6

These crispy, buttery sweet potato stacks are perfectly adorned with fresh rosemary and grated parmesan, making them an easy weeknight side dish or a delicious addition to your holiday menu.

Ingredients

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Directions

  1. Preheat oven to 375°F. Lightly grease a 12-cup muffin tin.

  2. In a small pan on the stovetop or a microwave-safe bowl in the microwave, melt Cacao Butter Wafers until fragrant, about 5 minutes.
  3. Peel potatoes, then slice thinly and transfer to a large bowl.
  4. Add melted wafers, rosemary, parmesan, salt and pepper to potatoes. Mix until well combined.

  5. Layer sweet potatoes evenly in prepared muffin tin, stacking the layers all the way to the top.
  6. Bake for 25-30 minutes or until golden. Sprinkle fresh rosemary and hemp seeds over top. Enjoy!