2 tablespoons butter, melted
2 tablespoons vegetable oil, melted
2 tablespoons grated hard cheese (like Romano), plus extra for garnish
1 teaspoon fresh rosemary, chopped, plus extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly sliced
Preheat oven to 180C. Prepare a muffin pan.
In a large bowl whisk together butter, vegetable oil, cheese, chopped rosemary, salt, and pepper.
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra cheese and fresh chopped fresh rosemary. Serve immediately