Sweet Potatoes with Rosemary

Instructions

1. Prepare a muffin tin with 6 cups by greasing it with olive oil.
2. Wash the sweet potatoes and choose ones that are elongated, not too round, to fit into the cups. Slice the potatoes into thin rounds, about 2 mm thick – be careful not to slice them too thin or thick.
3. Melt the butter and mix with the olive oil, salt, pepper, rosemary, garlic, and Parmesan in a bowl.
4. Toss the potato slices in the mixture until evenly coated.
5. Arrange the potato slices in the muffin tin, creating a cylindrical shape in each cup.
6. Distribute the remaining fat over the potatoes – a spoonful on each should suffice.
7. Bake in a preheated oven at 200° C with fan for about 15 minutes, then turn the potatoes and bake for another 15 minutes.
8. The potatoes should be ready in about 30-40 minutes, depending on the thickness of the slices.
9. Serve this fragrant delight warm and enjoy the flavor that transports the senses to a realm of magic. Bon appétit! Bon app!

• Servings : 3
• Ready in : 45 Minutes
• Course : Appetizers
• Recipe Type : 90 day diet, Finger foods, Vegetables and site dishes
• Ingredient : Butter, Garlic powder, Ground black pepper, Olive oil, Parmesan cheese, Rosemary dry, Salt, Sweet potatoes