![A plate of sweet potato stacks made with Navitas Organics Cacao Butter Wafers, sprinkled with Navitas Organics Hemp Seeds.](http://navitasorganics.com/cdn/shop/articles/20221114224323-parmesan_rosemary_sweet_potato_stacks_britsbites_web3_c802e314-6491-43aa-994c-d3afd6245621.jpg?crop=center&height=650&v=1669836155&width=900)
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.
INGREDIENTS4 small sweet potatoes |
DIRECTIONSPreheat oven to 375°F. Lightly grease a 12-cup muffin tin. Makes 6 stacks
Submitted by Brittney Chung | Brit's Bites |
![Image of Parmesan Rosemary Sweet Potato Stacks Recipe](https://images.getrecipekit.com/20221114224323-parmesan_rosemary_sweet_potato_stacks_britsbites_web3.jpg?class=16x9)
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
- Fresh rosemary, chopped
-
Navitas Organics Hemp Seeds
Toppings:
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!