2Tablespoonsgrated parmesan cheeseplus more for garnish
1teaspoonfresh chopped rosemary or 1/4 teaspoon driedplus more for garnish
Preheat oven to 375 degrees F. Coat 12 standard-sized muffin cups with nonstick cooking spray.
Thinly slice sweet potatoes (a mandolin makes this easy). In a large bowl, whisk together butter, Parmesan and rosemary. Add sliced sweet potatoes and toss to coat evenly. Layer potato slices into muffin pan and fill to the top. (They will shrink down as they cook.) Sprinkle with salt.
Bake for 45-55 minutes, depending on thickness of your sweet potatoes, until edges and tops are golden brown, and potatoes are tender.
Let cool for 5 minutes before removing with a spoon. Top with additional Parmesan and rosemary. Serve hot.
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