1

Preheat the oven to 375ºF.

2

Toss the sweet potato slices in a very large bowl.

3

Melt half the butter and then pour over the sweet potatoes along with the rosemary, garlic powder and salt. Toss to combine until fully coated.

4

Lightly spray a muffin tin with cooking oil spray.

5

Take a stack of sweet potatoes and place into the muffin tin, it’s fine to stack them higher than the depth of the muffin tin as they will shrink quite a bit while cooking. Continue until all sweet potato slices are stacked inside the muffin tin.

6

Transfer the muffin tin to the oven and bake for 35 minutes. Increase the oven temperature to 425ºF and continue baking for 12 to 15 minutes, until the tops and sides are browned and the potatoes are cooked through.

7

Meanwhile, in a small saucepan over medium-low heat, melt the remaining butter. Add the miso, maple syrup and vinegar, stirring frequently. The mixture should become uniform and slightly thicker. Keep warm and set aside. If the mixture is not uniform, use an immersion blender (preferably with a whisk attachment) to combine everything.

8

Remove the sweet potato stacks and transfer to a serving dish or plate. Top with the butter mixture, pecans and more rosemary for garnish. Enjoy!