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Ingredients:
– 3 large sweet potatoes, peeled
– 3 tablespoons unsalted butter, melted
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried thyme
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated Parmesan cheese
– Optional garnish: fresh thyme leaves
Directions:
1. Preheat oven to 400°F (200°C). Grease a 12-cup muffin tin or line with parchment paper.
2. Thinly slice the sweet potatoes using a mandoline or sharp knife. Place slices in a large bowl.
3. In a small bowl, mix melted butter, olive oil, garlic powder, thyme, smoked paprika, salt, and pepper. Pour the mixture over the sweet potatoes and toss to coat evenly.
4. Stack the sweet potato slices into each muffin cup, filling them to the top. Sprinkle Parmesan cheese over each stack.
5. Bake for 35-40 minutes, or until the sweet potatoes are tender and edges are crispy.
6. Remove from the oven and let cool for a few minutes before gently removing the stacks. Garnish with fresh thyme leaves if desired.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 150 kcal | Servings: 6 servings
