Sweet Potato Stacks

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1 extra large sweet potato

¼ cup coconut oil

½ teaspoon salt (divided)

2 tablespoons fresh rosemary (minced, divided)

2 tablespoons butter

¼ cup parmesan

Slice the potato as thin as you can. Unless you have expert knife skills, a mandolin is your friend.
Melt coconut oil until its a liquid and toss it with sliced sweet potatoes and half the salt and rosemary in a large bowl.
Using a large muffin tin, add stacks of potatoes.
In a separate bowl, melt butter and combine with remaining salt, rosemary, and parmesan cheese. Spoon on top of potato stacks.
Bake in preheated 400 degree F oven for 30 minutes or until tender.