Directions
- 1Pre-heat oven to 180C/350F.
- 2Peel the potatoes and slice off both ends. If the potatoes are wider than the width of the muffin tray cups, shave them into cylinders. Thinly slice the potatoes into 3mm rounds.
- 3Brush the inside of the muffin tray with melted butter. Combine the remaining butter in a large mixing bowl with the rosemary, garlic, salt, and pepper. Toss in the potato slices until well coated, then place one slice in each cup in the tray.
- 4Toss remaining slices with parmesan until well coated, then stack piles in each cup. Brush any remaining butter and parmesan from the bowl over the stacks, then cover with foil and bake for 35 minutes.
- 5Remove foil, increase oven temperature to 200C/400F, and bake for a further 15 minutes, or until lightly charred and soft through the center.
- 6Use a spoon to carefully scoop out the stacks and drizzle or brush with any remaining butter in the tin.
Ingredients
- 1.2 kg sweet potato
- 6 tbsp unsalted butter, melted
- 3 large clove garlic, finely grated
- 1 tbsp fresh rosemary, very finely diced
- 1 tsp salt
- 1/2 tsp black pepper
- 45 g parmesan
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