Air-Fried Parmesan Sweet Potato Stacks

Instructions

• 1

  Brush a standard 12-cup muffin pan with 1 oz of the melted butter. Set aside.

• 2

  Place the remaining 3¼ oz melted butter, garlic, rosemary, thyme, salt, pepper and ¾ cup (2 oz) grated parmesan in a bowl and stir together.

• 3

  Using a food processor, slice the sweet potatoes into 1/8-inch thick slices. Place a quarter of the sweet potatoes in a large bowl, add a quarter of the parmesan butter then toss with your hands to coat. Repeat 3 more times with the remaining sweet potato and parmesan butter.

  Tip: If using a Breville Food Processor, set the slicer attachment to level 3.
• 4

  Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 400°F, for 45 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

• 5

  Place stacks of sweet potato in the cups of the prepared muffin pan. Scrape any parmesan butter remaining in the bowl and divide evenly among the stacks. Loosely tent with 2 sheets of foil.

• 6

  Once preheated, place the pan in the oven and air fry for 45 minutes. When the Rotate Remind signals, remove the foil, sprinkle the stacks with the remaining ¼ cup (¾ oz) parmesan and continue cooking. 

• 7

  The sweet potato stacks should be golden on top and tender when pierced with the tip of a skewer or knife. If not, air fry them a little longer.

• 8

  Use a metal spatula or knife to straighten the stacks. Stand in the pan for 5 minutes.

• 9

  Scoop the stacks out the pan and place on a serving dish. Serve drizzled with any remaining butter from the pan. Pair with roast meats, hearty sausages, or a crisp green salad.