A terrific sweet potato side! Crispy edges, buttery and salty, combined with the natural sweetness of sweet potato and a hint of rosemary. Use a mandolin to make short work of slicing the potatoes - or use this opportunity to practice your knife skills!! Recipe VIDEO below.
1.2 kg / 2.4 lb sweet potato, unpeeled weight, about 5 - 6.5 cm / 2 - 2.7" wide
50 g / 3 tbsp unsalted butter, melted
1 1/2tbspolive oil
2tbspfinely chopped fresh rosemary(or 1 tbsp dried, or other herbs of choice)
Preheat oven to 375F/190C (standard) or 350F/180C (fan/convection).
Peel the potatoes, then slice thinly (about 2 mm / 1/10" thick). Transfer into a large bowl.
Add remaining ingredients. Toss well with your hands.
Place piles of the slices in the muffin tin. Don't worry if they are higher than the rim - they shrink about 25%.
Top each stack with about 1/2 tsp of the remaining butter mixture in the bowl.
Bake for 45 minutes, or until the edge of the top slices are starting to brown and the inside of the stacks are cooked (use skewer or knife to check).
Use a fork and knife to remove the stacks from the muffin tin. Optional: Brush tops with residual butter in muffin tin. Serve as soon as possible.
1. SWEET POTATO TURNS BROWNS: TIP - Once peeled, they will start to brown after 10 minutes or so, so if you are taking your time with this step, toss the ones you've sliced in the oil as you go, this stops them from browning. 2. NO MUFFIN TIN: Make these on a baking tray but you'll need a toothpick or similar through the centre of each stack to ensure they don't collapse. Also, while making it on a tray does make more of the edges of the stack golden and crispy, there is a tendency for it to dry out a bit so it's worth basting with the butter on the pan / leftover in the bowl. In the muffin tin, the butter drips down the stacks and bubbles away at the base of the stack which adds terrific extra flavour.3. CRISPINESS: Sweet potato is a bit like pumpkin in that it doesn't go as crispy as roasted potato, without the aide of extra steps. The edges go a bit crispy, almost sticky/chewy, and the inside is beautifully soft and moist, far more moist than normal potato stacks.4. MAKE AHEAD: These can't be assembled then baked later, the salt will make them sweat. It's best to bake for about 40 minutes (still a tiny bit firm in the middle when out of the oven), then cool in the tin (will finish cooking inside). Then reheat in a hot oven 220C/430F on a tray for 5 minutes until reheated through - the edges and surface will crisp up a bit again.5. Nutrition per stack.