These savory baked sweet potato slices are thinly sliced, topped with butter, chives, rosemary, roasted pecans, and maple syrup, and then stacked and baked in a muffin tin in the oven.
2-3medium-size sweet potatoes,unpeeled, washed and scrubbed
3tablespoonsunsalted butter,melted (you can substitute olive oil)
¼cupfinely chopped roasted pecans
1tablespoonfinely chopped chives
1tablespoonfinely chopped fresh rosemary leaves
2tablespoonspure maple syrup,not imitation or pancake syrup
Instructions
Gather your ingredients and preheat the oven to 375°F.
Slice the potatoes about an eighth to a tenth of an inch thick using a mandoline or sharp knife.
Combine the butter, pecans, chives, rosemary, and syrup in a large bowl and stir to combine.
Add the potato slices and toss well with your hands. Make sure all of the slices are coated.
Spray a muffin pan with non-stick cooking spray and stack the sliced potatoes in the cups. You can stack them higher than the pan sides because they shrink slightly while cooking.
Bake for 45 minutes, or until the potatoes are tender when pierced with a fork.
Use a fork or spatula to remove the stacked slices from the muffin pan and serve immediately.
Notes
Long, small-diameter potatoes work best in this recipe because the slices must fit in the muffin cups.Because muffin cups are smaller at the bottom than the top, you should put the smaller slices at the bottom and increase the size of the slices as the muffin cup flares out.Choose firm, sweet potatoes with smooth skin. Avoid those with wrinkles, cracks, or soft spots. For uniform slices, select potatoes that are evenly shaped.Aim for consistent thickness in your slices. This ensures even cooking. A mandoline slicer can be an excellent tool for achieving uniform slices. The small handheld models work great and are relatively inexpensive.Especially towards the end of baking, keeping a close eye on the potatoes is important. They contain natural sugars that can caramelize and burn quickly.While appearance is one indicator, the best way to know if your slices are done is by gently piercing the stack with a fork to the center. It should go in easily.