Delicious garlic butter sweet potato stacks, topped with Parmesan and fresh rosemary, baked to perfection. This recipe yields 12 servings and results in beautifully stacked sweet potatoes with a savory flavor that balances their sweetness.
1: Pre-heat oven to 180C/350F.
2: Peel the potatoes & slice off both ends. If needed, shave them into cylinders of the same size and thinly slice into rounds (approx 3mm/1/8”).
3: Brush the inside of the muffin tray with melted butter. Combine the remaining butter in a large mixing bowl with rosemary, garlic, salt & pepper. Toss potato slices in the mixture until well coated and then place one slice in each cup in the tray.
4: Toss remaining potato slices with parmesan until well coated, stack them in each cup in the tray, and brush with remaining butter/parmesan mixture.
5: Cover with foil & bake for 35 mins.
6: Remove foil, increase the oven temp to 200C/400F & bake for a further 15 mins, until lightly charred & soft.
7: Carefully scoop out the stacks and drizzle/brush with any butter in the tin. Enjoy!
