Rosemary and sweet potatoes are a favorite fall flavor combination just like apples and cinnamon.
Use a kitchen mandolin or sharp chef’s knife to cut the potatoes into slices.
Browning the butter with fresh rosemary infuses the butter with flavor and makes these sweet little stacks super interesting.
Credit: Greg Dupree; Food Styling: Chelsea Zimmer; Prop Styling: Ginny Branch
The syrup can be made ahead and stored in the refrigerator.
To use, just reheat in the microwave for 15 to 30 seconds until butter is melted.
These sweet potato stacks are easy to remove from the muffin tin.
Use a small offset spatula or spoon to scoop them out.
Cut potatoes into 48 (14-inch-thick) rounds; set aside.
(Reserve remaining potatoes for another use.)
Melt butter in a small saucepan over medium-high.
Cook, stirring often, until butter is browned, about 6 minutes.
Remove rosemary using a slotted spoon; reserve for garnish.
Stir cane syrup, cinnamon, and 14 teaspoon of the salt into brown butter until smooth.
Coat a 12-cup muffin pan with cooking spray.
Place 2 potato rounds in each cup; sprinkle evenly with remaining 1 teaspoon kosher salt.
Cover pan with aluminum foil.
Bake in preheated oven until potatoes are tender, 25 to 30 minutes.
Remove pan from oven; discard foil.
Using a small offset spatula or a spoon, remove potato stacks from the pan.
Transfer to a serving platter.
Drizzle with remaining brown butter mixture.
Top with pecans and reserved rosemary leaves.
