Rosemary Apricot Sweet Potato Stacks

for 4 people


½ cup avocado oil
1 tbsp Darbo apricot fruit spread
1 tbsp maple syrup
1 tbsp dried rosemary
½ tsp salt
¼ tsp ground ginger
¼ tsp granulated garlic

for 4 people


Preheat the oven to 375°F and spray a muffin pan with cooking spray. In a small saucepan, whisk the oil, apricot fruit spread, syrup, and spices. Heat over medium until warmed. Cut the sweet potato into thin slices using a mandoline. In a large bowl, toss the sweet potatoes with the liquid and stack the slices in the muffin pan. Bake for 40-45 minutes until the edges start to crisp.

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