Ingredients:

  • 1.36 kg Sweet Potatoes, sliced 3 mm thick
  • 45 ml Extra Virgin Olive Oil
  • 6 g Sea Salt
  • 2.5 ml Freshly cracked black pepper
  • 50 g Finely grated Parmesan-Reggiano
  • 8 g Fresh Rosemary, minced
  • 2 cloves Garlic, microplaned into a paste
  • 1.25 ml Smoked Paprika

Instructions:

  1. Preheat your oven to 190°C (375°F). Note: This temperature allows the insides to cook before the cheese burns.
  2. Wash 1.36 kg of sweet potatoes and peel them if the skin is particularly tough.
  3. Slice the potatoes using a mandoline set to 3 mm until you have a mountain of uniform rounds.
  4. Whisk 45 ml olive oil, garlic paste, rosemary, salt, pepper, and paprika in a large bowl.
  5. Toss the potato slices in the oil mixture until every surface is glistening.
  6. Fold in 50 g of grated Parmesan, ensuring it doesn't all clump in one spot.
  7. Stack the slices into the muffin cups, filling them slightly above the rim. Note: They will shrink down as they bake.
  8. Bake for 45 minutes until the edges are dark golden and the centers are tender when pierced with a knife.
  9. Cool in the tin for 5 minutes. This allows the cheese to set so the stacks don't slide apart.
  10. Lift gently using a small offset spatula or a butter knife to serve.