Herb Sweet Potato Stackers
June 27, 2016
"Made these the other night...I think they came out pretty tasty...it's amazing the things you can do in a muffin pan."
- Serving Size: 1 (201.3 g)
- Calories 190.4
- Total Fat - 9 g
- Saturated Fat - 3.4 g
- Cholesterol - 11.5 mg
- Sodium - 263.7 mg
- Total Carbohydrate - 23.7 g
- Dietary Fiber - 4.8 g
- Sugars - 0 g
- Protein - 5.6 g
- Calcium - 80.2 mg
- Iron - 6.2 mg
- Vitamin C - 21.7 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 375°F. Spray 12 muffin cups with nonstick cooking spray.
In a large bowl whisk together melted butter, olive oil, Parmesan, rosemary, thyme, salt and pepper.
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top plus add 3-4 more slices. They will shrink down once they are cooking
Bake for about 35-40 minutes and edges and tops are golden brown and center is tender.
Let cool for about 5 minutes and carefully remove with a spoon.
Place on serving tray and top with extra Parmesan cheese.
- The use of a medallion is helpful, but not required