SERVES: 4

Ingredients

• 4 small sweet potatoes
• 1/4 cup unsalted butter, divided
• 4 cloves garlic, pressed
• 1 tablespoon fresh rosemary
• 1/2 teaspoon salt
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Heat the oven to 400°F. Use about one tablespoon of butter to grease a large sheet pan with a rim. Score the skin of each sweet potato with a paring knife, cutting four evenly spaced lines from tip to tip. This will make it easier to flatten the rounds after baking.

2. Cut into 1 1/2-inch-thick rounds. Place the rounds on the sheet pan, cover tightly with foil or another baking pan, and roast for about 20 minutes, until soft when pierced with a paring knife. Remove the pan from the oven, and set the oven on broil. Use a fork to flatten each slice to about a 3/4-inch-thick round.

3. Melt the remaining butter in a small pan; add garlic and rosemary, and stir for a few seconds. Use a spoon to drizzle a little bit of the butter mixture over the sweet potato rounds. Sprinkle with salt, pepper and Parmesan cheese, and place under the broiler for 2 minutes or so, until crispy and browned.

Serve hot.

Recipe Notes

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