Prep time: 15 min
Ready in: 1 hour
Serves: 5- 10
Ingredients:
2 T. butter- melted
2 T. coconut oil- melted
2 T. Parmesan cheese- grated, plus extra for garnish
1 tsp. fresh rosemary- chopped, plus extra for garnish
Salt
Pepper
5- 6 large sweet potatoes- thinly sliced
Directions:
- Preheat oven to 375
- Spray 12 muffin cups with nonstick cooking spray
- In a large bowl, whisk together all ingredients except potatoes
- Add potatoes and toss to coat evenly
- Layer potatoes slices into muffin pan and fill to top
- Bake until edges and tops are golden brown and center is tender, about 45- 50 min
- Let cool about 5 min, then carefully remove with a spoon
- Place on serving tray and top with extra cheese and rosemary
- Serve immediately
*Dina found recipe here
5- 6 large sweet potatoes- thinly sliced
Directions:
- Preheat oven to 375
- Spray 12 muffin cups with nonstick cooking spray
- In a large bowl, whisk together all ingredients except potatoes
- Add potatoes and toss to coat evenly
- Layer potatoes slices into muffin pan and fill to top
- Bake until edges and tops are golden brown and center is tender, about 45- 50 min
- Let cool about 5 min, then carefully remove with a spoon
- Place on serving tray and top with extra cheese and rosemary
- Serve immediately
*Dina found recipe here
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