SWEET POTATO STACKS

Ingredients

  • 6 medium sweet potatoes, peeled, cut into 5mm thick slices
  • 120 g butter, melted
  • 1 tsp minced garlic
  • 2 tbs thyme, chopped
  • 2 tbp fresh oregano chopped or 2 tsp dried
  • 50 g grated parmesan cheese
  • 30g grated cheddar cheese
  • Salt and pepper

Instructions

  1. Preheat the oven to 180° C.
  2. Grease a 12 cup muffin tin.
  3. Heat the butter and garlic until fragrant, about 5 minutes in the microwave.
  4. In a large bowl toss the sweet potatoes, garlic butter, thyme, oregano, parmesan, cheddar, and a large pinch each of salt and pepper.
  5. Layer the sweet potatoes in the muffin tin, filling them all the way to the top. The sweet potatoes will shrink down as they cook.
  6. Cover the top of the tin with foil, bake for 40 minutes.
  7. Remove the foil and continue cooking for another 20-25 minutes, until the potatoes are tender and crispy on the edges.
  8. Run a knife around each potato stack to release them and turn out.
  9. Serve, sprinkled with a little sea salt.