Look at how good those sweet potatoes look!! My cousin Alisa sent me this recipe and I was being lazy and not making these for a few weeks. But then I decided to finally give them a try and was surprised by how easy these were. Basically you throw your potatoes in a food processor to slice, then mix it with all the other ingredients and pop them in your muffin tins. Healthy, easy and delicious! I ate these for lunch and then ate the leftovers for a snack...both times just as great!
2 tablespoons organic butter, melted
2 tablespoons coconut oil, melted
2 tablespoons grated parmesan cheese, plus
extra for garnish
1 teaspoon fresh rosemary, chopped, plus
extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly
sliced
Preheat oven to 375 degrees. Spray 12 muffin
cups with nonstick cooking spray.
In a large bowl whisk together butter,
coconut oil, parmesan, chopped rosemary, salt, and pepper.
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and
fill to the top. They will shrink down once they are cooking.
Bake for about 45-50 minutes and edges and
tops are golden brown and center in tender.
Let cool for about 5 minutes and carefully
remove with a spoon. Place on serving tray and top with extra parmesan cheese
and fresh chopped fresh rosemary. Serve immediately.
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