Rosemary Sweet Potato Stacks

1. 1

   Preheat oven to 350 F. Heat the butter in a small saucepan over medium heat.

2. 2

   Roughly chop the onion and add it into the butter.

3. 3

   Saute for about 5 minutes or until onions are translucent.

4. 4

   Remove from heat when done.

5. 5

   Meanwhile, slice the sweet potato with a mandolin into thin round slices.

6. 6

   Spray a 12 count standard sized muffin pan with non-stick spray to prevent the sweet potato from sticking.

7. 7

   Layer a couple of slices of potato into each of the 12 muffin wells, followed by a teaspoon of onion, a teaspoon of cheese, a few pieces of the rosemary and a pinch of salt and pepper.

8. 8

   Add another layer of sweet potato (a couple of slices) followed again by onions, cheese, rosemary and salt/pepper.

9. 9

   Add a final layer of sweet potato and top with cheese, rosemary and 1 tablespoon of milk to each well.

10. 10

    Bake in a 350 F oven for 25 minutes or until cheese is bubbly and browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.