These look delicious and easy to make. I bought a huge box of sweet potatoes at my local supermarket and they have deep red skins. I think they are Garnets, according to this guide.
2 tablespoons organic butter, melted
2 tablespoons coconut oil, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
1 teaspoon fresh rosemary, chopped, plus extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly sliced
Instructions
Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.
In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.Recipe found here.
4 comments:
Oh, my! Those are making me salivate! Must try. Lovely presentation on a plate. (I wonder how well the recipe would work with regular white potatoes? We can't grow sweet potatoes here in northern Minnesota but we have LOTS of white potatoes from our garden!)
These have my name all over them!
Mama Pea...I think this recipe would work with your homegrown white potatoes. Happy Thanksgiving!!!
xo, Rosemary
Do let us know if you make these Rosemary and give us a review, they look so delicious.
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