Herbed Sweet Potato Stacks

Served with Slow-cooked Lamb

These were yummy.  The combinations for these stacks are endless and can be savory or sweet. This recipe was savory and used grated parmesan, and rosemary and thyme herbed oils.  And they are cooked in a muffin pan at 400 degrees for about 20-30 minutes until a fork can easily pierce them.

Peel three skinnier sweet potatoes (really big ones won't fit into a regular muffin tin. However, you could try a tin for a larger muffin or a popover pan.

Cut the sweet potatoes into rounds about 1/4 inch thick. Place them in a bowl (or bag if you are leaving them and cooking later.) Season with salt and pepper and rosemary, butter and thyme olive oils - or some of the dozens of other oils that will complement the other dish(es) you are serving. Let the slices sit until you are ready to fit them in the pan(s) and bake them.

Place one oiled slice in the pan, using the smaller of them first. Sprinkle with a bit of parmesan cheese (or other finely grated cheese) and layer them as you go. Season with combinations of dried herbs or mixed spices - or not. Layer them until you have reached the top. Dot with butter and top with Panko crumbs.

Bake and then gently lift them out of the tins.