About the Recipe
A perfect side to accompany your holiday meal.
2½ pounds sweet potatoes (18th Century Purity Farm)
4 tablespoons unsalted butter, melted
1½ tablespoons olive oil (Papa Spyros Olive Oil)
2 tablespoons finely chopped fresh rosemary (or 1 tablespoon dried rosemary)
1¼ teaspoon salt
½ teaspoon black pepper
Preheat the oven to 375°F (350°F if you are using a convection oven)
Peel the potatoes, then thinly slice (about 0.1" inches thick). Place the potatoes in a large bowl. Sweet potatoes will start to brown if left out too long; toss them in olive oil as you go along to prevent this. Add in the remaining ingredients and toss well with your hands.
Stack the slices in an unlined muffin tin. Don't worry if the potatoes are taller than the rim; they shrink about 25%. Top each stack with about ½ tsp of the remaining butter/oil mixture from the bowl.
Bake for 45 minutes, or until the edges of the top slices start to brown and the stacks are tender when pierced with a knife.
NOTE: This dish cannot be made ahead of time