Rosemary Cumin Sweet Potato Towers – Paleo, Gluten Free, Vegetarian
Easiest, tastiest and prettiest little side dish. For some reason, when you stack sweet potato slices into little towers, they taste even more amazing than normal. Make as a fancy schmancy side dish or just a fun way to eat your veggies.
Just a few steps. First, slice…I used longer and skinnier sweet potatoes because they will fit in the muffin tins better than really fat ones.
Second…Drizzle melted ghee (or butter), olive oil or coconut oil for a vegan option, stack the slices high in your muffin tin and bake. When I say stack em high, I mean it. The ones below were stacked well over the muffin cavity and you can see how much they shrunk down.
Once done, scoop em out with a spoon and enjoy. They are also a nice alternative to butter soaked sweet potatoes at holiday dinners. They’ll go quick so you’ll want to make at least 2 trays full.
- 4 or 5 sweet potatoes, peeled and sliced (long and skinny is better than stubby and round)
- ½ Tablespoon per potato of olive oil, melted coconut oil or melted ghee
- 2 Tablespoons dried rosemary
- 1½ teaspoons cumin
- Preheat oven to 375.
- Prepare muffin tin by spraying with non-stick cooking spray (I use coconut oil spray)
- Peel and slice sweet potatoes very thin - approx ⅛th of an inch. (I used a mandolin)
- In a large bowl place sweet potatoes and drizzle oil of choice, using your hands, massage oil into slices.
- Sprinkle cumin over coated slices and using your hands, distribute cumin over slices.
- Stack sliced as high as you want. They will shrink down a LOT so don't be afraid to stack them high.
- Sprinkle each tower with some rosemary and bake for 40-50 minutes. They will be done when the top slice starts to brown around the edges.