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Sweet Potato Puffs With Rosemary


  • 2 tablespoons organic butter, melted

  • 2 tablespoons coconut oil, melted

  • 2 tablespoons grated parmesan cheese, plus extra for garnish

  • 1 teaspoon fresh rosemary, chopped, plus extra for garnish

  • Sea salt and pepper

  • 5-6 large sweet potatoes or yams, thinly sliced



  1. Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick coconut spray.

  2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and

  3. Add sweet potatoes and toss to coat evenly.

  4. Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are

  5. Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
    Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top
    with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.

  6. Yum!

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