Garlic Butter Sweet Potato Stacks
Directions
- 1Preheat oven to 180C/350F.
- 2Peel the sweet potatoes, slice off both ends, and thinly slice them into rounds.
- 3Brush the muffin tray with melted butter.
- 4In a bowl, combine the remaining melted butter, grated garlic, finely diced rosemary, salt, and pepper.
- 5Toss the potato slices in the butter mixture until well coated.
- 6Place one potato slice in each cup of the muffin tray.
- 7Toss the remaining potato slices with parmesan cheese.
- 8Stack the parmesan-coated potato slices on top of the slices in the muffin tray.
- 9Brush any remaining butter and parmesan mixture over the stacks.
- 10Cover the muffin tin with foil and bake for 35 minutes.
- 11Remove the foil, increase oven temperature to 200C/400F, and bake for another 15 minutes, or until lightly charred and soft in the center.
- 12Carefully remove the stacks from the muffin tray and drizzle with any remaining butter from the tin.
Ingredients
- 1.2 kg Sweet Potatoes
- 6 tbsp Unsalted Butter
- 3 large cloves Garlic
- 1 tbsp Fresh Rosemary
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 45 g Parmesan
Equipment
ovenmuffin trayknifepeelermixing bowlforkbrush