Categories: Sides

Ingredients

• 2.4 lb sweet potato , unpeeled weight, about 2 - 2.7" wide
• 3 tbsp unsalted butter , melted
• 1 1/2 tbsp olive oil
• 2 tbsp finely chopped fresh rosemary (or 1 tbsp dried, or other herbs of choice)
• 1 1/4 tsp salt
• 1/2 tsp black pepper

Directions

1. Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
2. Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
3. Add remaining ingredients. Toss well with your hands.
4. Place piles of the slices in the muffin tin. Don’t worry if they are higher than the rim – they shrink about 25%.
5. Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
6. Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
7. Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.

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