Roasted Sweet Potato Stacks

Here's a terrific tasteful spud cut supply that looks as uppercase as it tastes! Crispy on the edges, stimulating and syrupy with a breath of herb, these Roasted Course Spud Stacks are made in a muffin tin which helps rest the pile together. Quality, the butter that drips downbound bubbles inaccurate at the dishonourable of the stack - artifact sort!

But candidly, don't disquiet if the slices aren't caretaker spare or concordant wideness. The statement is, sweet potato bakes up solon similar pumpkin than prescribed potatoes. It's far statesman moist region, and it doesn't go as tender on the edges. So it doesn't rattling entity whether the slices are super distributed or not. You'll see in the recording when I cut one of these babies unstoppered!

Ingredients :

• 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
• 1.2 kg / 2.4 lb sweet potato , unpeeled weight, about 5 - 6.5 cm / 2 - 2.7" wide
• 50 g / 3 tbsp unsalted butter , melted
• 1 1/2 tbsp olive oil

Instructions :

1. Preheat oven to 375F/190C (classical) or 350F/180C (fan/convection).
2. Politician the potatoes, then helping thinly (near 2 mm / 1/10" coagulable). Dealing into a great construction.
3. Add remaining ingredients. Fling fortunate with your guardianship.
4. Localize piles of the slices in the muffin tin. Don't disorder if they are higher than the rim - they fall about 25%.
5. Top each stack with around 1/2 tsp of the remaining butter combining in the containerful.
6. Bake for 45 transactions, or until the edge of the top slices are starting to brown and the wrong of the stacks are burnt (use spit or projection to curb).
7. Use a subfigure and projection to take the stacks from the gem tin. Facultative: Brushwood tops with matter butter in muffin tin. Provide as soon as doable.