Crispy Parmesan Thyme Sweet Potato Stacks

With crispy chip like edges, sweet-soft centers, and a sprinkling of sea salt on top, these stacks are so delish!

2 servings

⅓ stick (1/2 cup)salted butter

½ clovesgarlic, grated

2medium sweet potatoes, cut into 1/8 inch thick slices

⅔ tablespoonschopped fresh thyme

⅔ teaspoonschopped fresh oregano

⅕ cupgrated parmesan cheese

⅕ cupgrated manchego cheese

kosher salt and black pepper

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1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.
2. In a small pan, melt together the butter and garlic until fragrant, about 5 minutes.
3. In a large bowl, combine the sweet potatoes, garlic butter, thyme, oregano, parmesan, manchego, and a large pinch each of salt and pepper. Toss well to coat. Layer the sweet potatoes evenly in the prepared muffin tin, stacking the layers all the way to the top. The sweet potatoes will shrink down as they cook.
4. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 40 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden. Run a butter knife around the edges of each stack to release them. Serve immediately, sprinkled with a little sea salt.