Rosemary Garlic Parmesan Sweet Potato Stacks
An easy sweet and savory side dish that compliments any meal!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Ingredients
- 5 large sweet potatoes, peeled and thinly sliced
- 2 Tablespoons butter, melted
- 1 Tablespoon oil (avocado or melted coconut)
- 1/2 Tablespoon fresh rosemary, chopped
- 3 cloves garlic, minced
- 4 Tablespoons parmesan (or parm-reggiano), shredded
- Salt and pepper to taste
Instructions
- Preheat your oven to 350ºF. Spray 12 cup muffin pan with nonstick spray and set aside.
- Whisk together butter, oil, rosemary and minced garlic.
- In a large mixing bowl toss thinly sliced sweet potatoes with butter mixture to evenly coat. Add salt and pepper to taste and sprinkle with cheese, tossing again to mix.
- Layer potatoes in prepared muffin pan filling slightly over the top as they will shrink down.
- Bake in preheated oven for ~50 minutes or until edges and tops are golden brown and centers are tender.
- When done, remove from oven and let cool for approximately 5 minutes before carefully removing from pan with a spoon.
- Top with additional cheese and rosemary if desired, serve immediately.
Source: See Brooke Cook Original