A delicious and visually appealing dish made with sweet potatoes stacked and roasted. Enhanced with unsalted butter, olive oil, and fresh rosemary, these stacks make a great side dish or appetizer.
1: Preheat oven to 375F/190C or 350F/180C for fan/convection.
2: Peel the potatoes and slice thinly (about 2 mm thick). Transfer into a large bowl.
3: Add remaining ingredients to the bowl and toss well with your hands.
4: Place piles of the slices in the muffin tin, allowing them to rise above the rim.
5: Top each stack with about 1/2 tsp of the remaining butter mixture.
6: Bake for 45 minutes or until the tops start to brown and the inside is cooked.
7: Use a fork and knife to remove the stacks from the muffin tin and optionally brush with residual butter. Serve immediately.
