Rosemary Sweet Potato Stacks

Preheat oven to 350 F. Heat the butter in a small saucepan over medium heat. Roughly chop the onion and add it into the butter. Saute for about 5 minutes or until onions are translucent. Remove from heat when done.

Meanwhile, slice the sweet potato with a mandolin into thin round slices.

Spray a 12 count standard sized muffin pan with non-stick spray to prevent the sweet potato from sticking.

Layer a couple of slices of potato into each of the 12 muffin wells, followed by a teaspoon of onion, a teaspoon of cheese, a few pieces of the rosemary and a pinch of salt and pepper. Add another layer of sweet potato (a couple of slices) followed again by onions, cheese, rosemary and salt/pepper. Add a final layer of sweet potato and top with cheese, rosemary and 1 tablespoon of milk to each well.

Bake in a 350 F oven for 25 minutes or until cheese is bubbly and browned.