GARLIC BUTTER SWEET POTATO STACKS

50 mins
Serves 12
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Directions

  1. 1Pre-heat the oven to 180C/350F.
  2. 2Pre-heat the oven to 180C/350F.
  3. 3Pre-heat the oven to 180C/350F.
  4. 4Peel the sweet potatoes.
  5. 5Peel the sweet potatoes.
  6. 6Peel the sweet potatoes.
  7. 7Slice off both ends of the sweet potatoes.
  8. 8Slice off both ends of the sweet potatoes.
  9. 9Slice off both ends of the sweet potatoes.
  10. 10Thinly slice the sweet potatoes into rounds, approximately 3mm (1/8 inch) thick.
  11. 11Thinly slice the sweet potatoes into rounds, approximately 3mm (1/8 inch) thick.
  12. 12Thinly slice the sweet potatoes into rounds, approximately 3mm (1/8 inch) thick.
  13. 13Brush the inside of the muffin tin cups with melted butter.
  14. 14Brush the inside of the muffin tin cups with melted butter.
  15. 15Brush the inside of the muffin tin cups with melted butter.
  16. 16Combine the remaining melted butter in a large mixing bowl with the rosemary, garlic, salt, and pepper.
  17. 17Combine the remaining melted butter in a large mixing bowl with the rosemary, garlic, salt, and pepper.
  18. 18Combine the remaining melted butter in a large mixing bowl with the rosemary, garlic, salt, and pepper.
  19. 19Toss the potato slices in the butter mixture until well coated.
  20. 20Toss the potato slices in the butter mixture until well coated.
  21. 21Toss the potato slices in the butter mixture until well coated.
  22. 22Place one sweet potato slice in each cup of the muffin tin.
  23. 23Place one sweet potato slice in each cup of the muffin tin.
  24. 24Place one sweet potato slice in each cup of the muffin tin.
  25. 25Toss the remaining potato slices with parmesan until well coated.
  26. 26Toss the remaining potato slices with parmesan until well coated.
  27. 27Toss the remaining potato slices with parmesan until well coated.
  28. 28Stack the seasoned sweet potato slices in piles in each muffin tin cup.
  29. 29Stack the seasoned sweet potato slices in piles in each muffin tin cup.
  30. 30Stack the seasoned sweet potato slices in piles in each muffin tin cup.
  31. 31Brush any remaining butter/parmesan mixture from the bowl over the stacks. If the leftover parmesan is clumpy, loosen it with a dash of oil.
  32. 32Brush any remaining butter/parmesan mixture from the bowl over the stacks. If the leftover parmesan is clumpy, loosen it with a dash of oil.
  33. 33Brush any remaining butter/parmesan mixture from the bowl over the stacks. If the leftover parmesan is clumpy, loosen it with a dash of oil.
  34. 34Cover the muffin tin with foil and bake for 35 minutes.
  35. 35Cover the muffin tin with foil and bake for 35 minutes.
  36. 36Cover the muffin tin with foil and bake for 35 minutes.
  37. 37Remove the foil, increase the oven temperature to 200C/400F, and bake for a further 15 minutes, or until lightly charred and soft through the center.
  38. 38Remove the foil, increase the oven temperature to 200C/400F, and bake for a further 15 minutes, or until lightly charred and soft through the center.
  39. 39Remove the foil, increase the oven temperature to 200C/400F, and bake for a further 15 minutes, or until lightly charred and soft through the center.
  40. 40Carefully scoop out the stacks using a spoon and drizzle/brush with any butter remaining in the tin.
  41. 41Carefully scoop out the stacks using a spoon and drizzle/brush with any butter remaining in the tin.
  42. 42Carefully scoop out the stacks using a spoon and drizzle/brush with any butter remaining in the tin.

Ingredients

  • 1.2 kg Sweet Potatoes
  • 1.2 kg Sweet Potatoes
  • 1.2 kg Sweet Potatoes
  • 6 tbsp Unsalted Butter, melted
  • 6 tbsp Unsalted Butter, melted
  • 6 tbsp Unsalted Butter, melted
  • 3 large cloves of Garlic, finely grated
  • 3 large cloves of Garlic, finely grated
  • 3 large cloves of Garlic, finely grated
  • 1 tbsp Fresh Rosemary, very finely diced
  • 1 tbsp Fresh Rosemary, very finely diced
  • 1 tbsp Fresh Rosemary, very finely diced
  • 1 tsp Salt
  • 1 tsp Salt
  • 1 tsp Salt
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 0.5 tsp Black Pepper
  • 45 g Parmesan
  • 45 g Parmesan
  • 45 g Parmesan

Equipment

Vegetable peelerKnifeCutting boardMuffin tinMixing bowlSilicone brushFoilOven

Tips

  • Try to get fresh, dusty parmesan or use a coarse grater for a block of parmesan.
  • Parmesan adds a deeper savory/salty flavor that balances the sweetness of the potatoes, but you can omit it. If omitted, the garlic flavor will be more prominent, and consider adding 1/4 tsp more salt.
  • Check if the sweet potatoes are soft right through the center with a butter knife.