Stacked Sweet Potato’s in Muffin Tray

Ingredients

Directions

1. 1Preheat oven to 375°F and generously grease a 12-cup muffin tin with butter or cooking spray.
2. 2In a small bowl, mix together melted butter, minced garlic, and chopped rosemary. In another small bowl, combine flour and cornstarch.
3. 3Toss the sliced sweet potatoes with the beaten egg until evenly coated, then sprinkle with the flour-cornstarch mixture and season with salt and pepper.
4. 4Stack 5-6 sweet potato slices in each muffin cup, drizzling the garlic-rosemary butter between every few layers as you stack.
5. 5Cover the muffin tin with foil and bake for 30 minutes, then remove foil and bake another 15-20 minutes until sweet potatoes are tender and edges are crispy and golden.
6. 6Let cool in the pan for 5 minutes, then run a knife around the edges and carefully remove each stack. Serve warm.