Rosemary Garlic Smashed Sweet Potatoes

Ingrédients

• 2 medium sweet potatoes
• 1 tbsp olive oil, (extra virgin)
• 3 tbsp butter
• 2 sprigs rosemary,, (stems removed, finely chopped)
• 2 cloves garlic (finely minced)
• sea salt and pepper, (to taste)
• 1/4 cup Parmesan cheese, (finely grated)
• Italian herbs: thyme, oregano, parsley, (for garnish)

Préparation

1. 1

   Preheat oven to 400°F.

2. 2

   Scrub sweet potatoes, but leave skin on.

3. 3

   Cut into rounds 1 inch thick. Toss with 1 tablespoon olive oil and space apart on baking sheet. Sprinkle with salt and pepper.

4. 4

   Roast in oven for 22-25 minutes or until fork tender.

5. 5

   Meanwhile, in a small saucepan heat 3 tablespoons butter with minced garlic and chopped rosemary over medium heat until garlic is tender and rosemary is fragrant.

6. 6

   Remove the baking sheet of sweet potatoes from oven. Flatten each sweet potato round to 3/4 inch thick by pressing with the base of a drinking glass. Drizzle with a teaspoon or so of the garlic rosemary butter. Divide the Parmesan cheese evenly, sprinkling on top of each round. Return to the oven and bake for 10 minutes until edges are crispy and cheese has melted.

7. 7

   Garnish with fresh or dried thyme, oregano and parsley and serve.