SERVES: 6  | PREP TIME: 10 minutes | TOTAL TIME: 50 minutes  | RECIPE BY: Leslie Barr

Ingredients

  • 1 ½ pounds sweet potatoes, peeled and sliced 1/16 inch thick
  • 1 ½ tbsp. chopped fresh rosemary or 1 ½ tsp dried rosemary
  • 2-3 garlic cloves, pressed
  • ¼ tsp black pepper
  • ½ tsp salt
  • 4 tbsp. olive oil plus extra for greasing

Instructions

-Preheat an oven to 375°F.

-Lightly grease 12 muffin cups.* In a large bowl place the sweet potato slices, rosemary, garlic, salt, black pepper and olive oil and gently toss to coat.

-Layer the potato slices into stacks in the prepared muffin cups, filling each one to the top.

-Bake for 35-45 minutes or until golden brown at the edges and tender all the way through.

-Remove from the oven and let stand 5 minutes.

-Run a knife around rim of each cup, then carefully remove potato stacks with a spoon. Serve immediately.

By Harper from Paleo Grubs
I just stacked the potatoes on a tray, as I used my toaster oven. And I used avocado oil instead of olive oil. And I didn’t peel the potatoes.