Sweet Potato Stackers

Author: Thora Toft February 22, 2019

Categories: Side Dishes

These stackers are a fantastic way to add a new side dish to your meals. A little bit of cheese packs a powerful punch of flavor.

Prep time: 15 minutes Cook time: 50 minutes Makes: 4 servings Difficulty: Medium

• Gluten free • Egg free • Grain free • Soy free •

Use all organic ingredients, and ensure any dried spices are labeled certified gluten free.

Try this with purple sweet potatoes too, for a rustic, earthy side dish.

Ingredients:

•	2 medium Sweet potatoes, sliced (1/8" to 1/4" thick)
•	3 tablespoons Butter, melted
•	2 tablespoons Parmesan cheese, freshly grated, + more for serving
•	1 teaspoon Fresh rosemary, finely chopped
•	Salt, to taste
•	Pepper, to taste

Substitutions and Notes:

Cheese: You can use another type of hard cheese in place of the Parmesan. Don't use pregrated cheese, as it can contain gluten containing ingredients, and won't melt properly.
Butter: You can use coconut oil or Homemade Lard in place of the butter.
Rosemary: You can use thyme in place of rosemary if you prefer the taste. If you don't have fresh rosemary or thyme, you can use dried. Use about 1/2 to 1 teaspoon of dried rosemary or thyme.

Directions:

Preheat oven to 375 F.
Grease 8 muffin cups with 1 tablespoon of the butter.
Combine 2 tablespoons melted butter, grated cheese, rosemary, salt and pepper in a large bowl.
Add sliced sweet potatoes to bowl, and toss to coat evenly with cheese mixture.
Stack sliced potatoes into muffin tins to fill. They do shrink when cooked.
Bake for 45 to 50 minutes, until the tops and edges are golden brown and the insides are tender.
When done, remove from the oven and let sit for about 5 minutes. Carefully remove from pan.
Serve with extra cheese and rosemary if desired.

Enjoy!

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