![potato stacks potato stacks](https://babyshowerideas4u.com/wp-content/uploads/2018/03/simple-baby-shower-food-recipe-ideas-mini-croques-monsieur-sandwiches.jpg)
Rosemary is one of my favorite herbs to combine with sweet potatoes and I just so happened to have some, so I mixed some minced fresh rosemary in with the parmesan cheese and butter for the topping. (If you have sweet potatoes with a smaller diameter, they’ll fit in the regular-sized muffin tin cups.) The little stacks filled those muffin wells to the top, but once they’re baked down and cooled, they sink down to about half their original size. This six-well muffin pan will fit the large diameter of the gigantic sweet potato I was using. It’s magical I tell you! I prefer to use my large muffin pans. Slicing the sweet potatoes super thin will cut the cooking time in half. Like this recipe? Pin it to your SIDE DISH pin board! I love to eat sweet potatoes year-round and with this recipe, I can make them any night of the week! Rather than waiting an hour or two for a huge whole sweet potato to bake in the oven, try slicing it super thin (we’re talking as thin as possible), coating it with your favorite oil, and baking. If you guessed this is my favorite time of year, then you guessed right! These Sweet Potato Stacks make for an easy fall side dish. The days get shorter and cooler, the leaves changes, and everyone goes into cooking mode. Apples, pumpkins, and sweet potatoes once again become kitchen staples. It’s that time of year again when all things fall are abound. Sweet Potato Stacks make a fantastic fall side dish because the thinly sliced sweet potatoes coated in coconut oil cook up in just minutes!