Crispy stacks of sweet potato and parmesan cheese, delicious with a piece of meat and vegetables
Ingredients
2 to 3 large sweet potatoes (fairly narrow so that the slices fit in the muffin tin)
25 g butter
4 tablespoons parmesan cheese + extra for garnish
1 teaspoon rosemary
Pepper and salt
Some parsley to garnish
25 g butter
4 tablespoons parmesan cheese + extra for garnish
1 teaspoon rosemary
Pepper and salt
Some parsley to garnish
materials
Mandolin or cheese slicer
Muffin baking pan
Muffin baking pan
Preparation
Heat the oven to 200 degrees. Wash the sweet potatoes and cut with their skin into thin slices of about 1 mm and put in a bowl. Melt the butter and pour it over the potatoes. Stir in the cheese, rosemary and some salt and pepper. Stack the sweet potatoes in the greased muffin tins.
The stacks should be higher than the muffin tin because they will collapse a bit during baking. Put them in the oven for about 30 minutes. Sprinkle some extra cheese over the last 5 minutes and let it melt. Delicious with, for example, a piece of meat and some vegetables.
Source: Leukerecepten by leukerecepten-nl.
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