Directions
- 1Pre-heat the oven to 180C/350F.
- 2Peel the sweet potatoes.
- 3Slice off both ends of the sweet potatoes.
- 4Thinly slice the sweet potatoes into rounds, approximately 3mm (1/8 inch) thick.
- 5Brush the inside of the muffin tin cups with melted butter.
- 6Combine the remaining melted butter in a large mixing bowl with the rosemary, garlic, salt, and pepper.
- 7Toss the potato slices in the butter mixture until well coated.
- 8Place one sweet potato slice in each cup of the muffin tin.
- 9Toss the remaining potato slices with parmesan until well coated.
- 10Stack the seasoned sweet potato slices in piles in each muffin tin cup.
- 11Brush any remaining butter/parmesan mixture from the bowl over the stacks. If the leftover parmesan is clumpy, loosen it with a dash of oil.
- 12Cover the muffin tin with foil and bake for 35 minutes.
- 13Remove 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.
- 14Carefully scoop out the stacks using a spoon and drizzle/brush with any butter remaining in the tin.
Ingredients
- 1.2 kg Sweet Potatoes
- 6 tbsp Unsalted Butter, melted
- 3 large cloves of Garlic, finely grated
- 1 tbsp Fresh Rosemary, very finely diced
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 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.
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