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.
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