Sweet Potato Stacks:

Cup of Yum
1. Preheat the oven to 400°F.
2. Peel the sweet potatoes and cut into thin disk slices, approximately 1/8 of an inch thick. I like to use a mandolin slicer for uniform slices.
3. In a medium mixing bowl, whisk together the extra virgin olive oil, rosemary, garlic, salt, black pepper, and parmesan cheese. Toss the sweet potato disks in the olive oil mixture.
4. Line a rimmed baking sheet with aluminum foil and assemble stacks 4-5 slices high, using wider slices for the base. Make sure to get Parmesan cheese in between each slice to serve as the "glue".
5. Bake for 20-25 minutes or until stacks are tender on the inside but have crispy exteriors. Use the toothpick test down the center to check for doneness.

Honey Butter Topping:

1. Melt the butter in a small microwave safe bowl for 30 seconds. Whisk in the honey.
2. Evenly spoon the melted honey butter over each sweet potato stack.
3. If you've tried this recipe come back to let us know how it was in the comments- we love getting feedback!