Step 1

Preheat oven to 200 degrees. Trim the ends off the sweetpotatoes and cut into 1/8-inch thick slices.

Step 2

Pat slices dry with paper towels

Step 3

Add the olive oil to a large mixing bowl and use a silicon brush to lightly coat the inside of 12 muffin cups (from a muffin pan) with olive oil. Add garlic, smoked salt and pepper (and the rosemary if desired) to the bowl with the remaining oil and stir. Add sweetpotato slices to the bowl and toss the slices, making sure the slices are well-coated.

Step 4

Stir 30 g of Parmesan into this mixture.

Step 5

Lay about 6 slices into each cup, making sure each slice has plenty of garlic and cheese on both sides. Cover with foil and bake 30 minutes.

Step 6

Remove foil, add a sprinkle of Parmesan on top of each stack and bake 10 minutes more.

Step 7

Use a fork to loosen each stack from the cup as you insert the appetizer pick into the center and place the stack on the serving platter. ENJOY!