Rosemary Apricot Sweet Potato Stacks
Ingredients
Serves 4
½ cup avocado oil
1 Tbs. Darbo apricot fruit spread
1 Tbs. maple syrup
1 Tbs. dried rosemary
½ tsp. salt
¼ tsp. ground ginger
¼ tsp. granulated garlic
Preparation
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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