Garlic Butter Sweet Potato Stacks

Ingredients :

• 1.2 kg (2.6 lb) sweet potatoes (see notes)
• 6 tablespoons (90 g) unsalted butter, melted (see notes)
• 3 large cloves garlic, finely grated (see notes)
• 1 tablespoon very finely diced fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 45 g (1.5 oz) Parmesan cheese, finely grated (see notes)

Instructions :

1. Preheat the oven to 180°C (350°F).
2. Prepare the potatoes:
   Peel the sweet potatoes and slice off both ends.
   If the potatoes are wider than the muffin tray cups, use a peeler to shave the sides so they fit.
   Thinly slice into rounds, about 3 mm (1/8 inch) thick.
3. Season the potatoes:
   Brush the inside of the muffin tray with some of the melted butter.
   In a large mixing bowl, combine the remaining melted butter, rosemary, garlic, salt, and black pepper.
   Toss the sweet potato slices in the mixture until thoroughly coated.
   Place one slice into each muffin cup.
4. Add Parmesan and stack:
   Toss the remaining slices with the Parmesan until well coated.
   Stack the slices neatly into each muffin cup to form small towers.
   Brush any remaining butter and Parmesan mixture over the tops.
   If the Parmesan mixture is clumpy or dry, loosen it with a small dash of oil.
5. Bake:
   Cover the muffin tray with foil and bake for 35 minutes.
   Remove the foil, increase oven temperature to 200°C (400°F), and bake for an additional 15 minutes or until lightly charred and tender in the center.
6. Serve:
   Use a spoon to carefully lift out each sweet potato stack.
   Drizzle or brush with any leftover butter from the pan before serving.