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Sweet Potato Stackers

These sweet potato stackers are the perfect Thanksgiving side dish or even a quick weeknight side. They are buttery, crispy, and soft with a nice hint of rosemary. Your friends and family will be talking about them long after the meal is over.
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Ingredients
  

  • 4-6 Sweet potatoes depending on size - I like the long and really skinny ones for this recipe, sliced thinly
  • 4 tablespoons butter melted
  • 4 tablespoons coconut oil or olive oil our fav is coconut
  • 2 tablespoons of fresh chopped rosemary
  • 2-4 tablespoons of good parmesan cheese buy the grated kind or grate yourself
  • salt and pepper

Instructions
 

  • Preheat the oven to 375 degrees.
  • For those sweet potatoes, you will want to scrub them, peel, and then slice very thin. I use a mandolin.
  • Put them in a large bowl with plenty of room to mix around.
  • Pour the melted butter and coconut or olive oil on top.
  • Add in the fresh chopped rosemary and Parmesan cheese.
  • Lastly sprinkle with salt and pepper to taste.
  • Mix well with your hands, making sure that both sides of the sweet potatoes are coated.
  • Stack up the sweet potatoes in the muffin tins. Fill all the way to the top as they will shrink down a bit once cooked.
  • Bake for about 45 minutes, watching for the edges to turn golden brown and crispy.
  • Remove from the oven and let cool for a few minutes before you move them to a serving platter.