Side dishe for 12
Sweet Potato Stacks
Thin sweet potato slices stack with rosemary butter and roast in a muffin pan until tender and browned.
$0.36per serving $
60 minstart to table
12servings
Ingredients
- 1 1/5 kg / 2.4 lb sweet potato
- 50 g / 3 tbsp unsalted butter
- 1 1/2 tbsp olive oil
- 2 tbsp finely chopped fresh rosemary
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Steps
- Heat the oven to 400 F and grease a 12-cup muffin pan with olive oil.
- Melt the butter with the remaining olive oil and rosemary in a small saucepan for 2 minutes.
- Peel the sweet potatoes and slice them very thinly.
- Toss the slices with the rosemary butter, salt, and pepper.
- Stack the slices in the muffin cups and roast for 40 to 45 minutes, until tender and browned.
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