Step 1

Preheat oven to 350’F.

Step 2

Melt butter or ghee in a small pot on low heat. Then brush each cup of muffin tin with melted butter/ghee and add 1/4 tsp of melted butter/ghee into each cup. Place 1-2 small sprigs of thyme into the bottom of each muffin cup. Set aside.

Step 3

Add crushed garlic and one tablespoon of thyme leaves into melted fat, turn off heat, and allow to infuse.

Step 4

Meanwhile, wash and peel sweet potatoes. Slice into VERY thin slices. (I used a mandoline like THIS). Placed sliced sweet potatoes in a bowl and toss with infused melted butter/ghee mixture.

Step 5

Create stack in each muffin cup by starting in the center and forming the first layer by overlapping each slice in a circular pattern. Change directions and form another overlapping circle. Continue until you have a tall stacks that fill each muffin cup to the top. Give a light little press down as you go, making sure they are as tight and compact as possible.

Step 6

Cover with foil and bake for 25 minutes. Remove from oven and increase oven to 450’F.

Step 7

Remove foil and invert a parchment paper lined baking sheet over muffin tip. Carefully flip the muffin tin so stacks gracefully pop out onto baking sheet. You may need to rearrange a few slices that have strayed. Bake another 10-15 minutes, until edges are crispy. Serve and enjoy!