Rosemary Sweet Potato Stacks

Ingredients

3 tablespoons butter, melted

2 tablespoons coconut oil, melted

2 tablespoons grated Parmesan cheese (plus extra for garnish)

1 teaspoon fresh rosemary, chopped (plus extra for garnish)

4 sweet potatoes, peeled and sliced thin

½ teaspoon garlic powder

salt and pepper to taste

Prep Time: 10 minutes | Cook time: 20-25 minutes | Servings: 4-6

1.Preheat oven to 375. Spray 12 cup muffin pan with nonstick spray.

2. In a large bowl mix together all of the ingredients.

3. Layer potato slices into each muffin cup and fill to top.

4. Bake for 20-25 minutes or until tops are golden brown and the potatoes are tender. (Stick a toothpick into the center to see if they are tender)

5. Let cool for 5 minutes and then carefully remove with fork. Top with extra Parmesan and rosemary. Serve immediately.

Enjoy y’all!