Sherri's Rosemary Honey Butter Sweet Potato Stacks

• 4 Medium sized sweet potatoes (scrubbed and washed)
• 6 tbsp butter
• 1/3 cup honey
• 1/2 cup parmesan cheese
• 2 cloves of garlic grated
• 1-2 sprigs of rosemary chopped 
• Salt & Pepper to taste

1. Using a mandolin, thinly slice sweet potatoes. 
2. In a saucepan add in your butter to melt and start browning then drop in your grated garlic, honey, and chopped rosemary. Reduce heat and cook for about 1 minute stirring often.
3. Pour the butter mixture all over the sweet potato slices generously coating them. Use your hands to make sure each piece is nicely coated. Take your time doing this.
4. Grease a full muffin tin and start layering your sweet potato slices going from big at the bottom to smaller ontop. Don’t be afraid to fill each to the top because they will shrink down while cooking.
5. Cover with foil and bake at 425 for 30 minutes.
6. Uncover and bake for additional 20 minutes.
7. Place Peugeot Appolia Appetizer Dish in oven to warm.
8. Remove both from oven and run knife around the edges of the stacks to remove and plate.
9. Top with some extra salt, pepper and drizzle some honey and serve.

Watch the recipe here!