Rosemary Sweet Potato Stackers

1. 
   
2. 
   
3. Ingredients
4. 2 tablespoons organic butter, melted
5. 2 tablespoons coconut oil, melted
6. 2 tablespoons grated parmesan cheese, plus extra for garnish
7. 1 teaspoon fresh rosemary, chopped, plus extra for garnish
8. Sea salt and pepper
9. 5-6 large sweet potatoes or yams, thinly sliced

Instructions

1. Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.
2. In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
3. Add sweet potatoes and toss to coat evenly.
4. Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.
5. Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.
6. Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.

Fresh Strawberry Sorbet

2 cups water
1 cup sugar
1 quart (32 oz) strawberries, hulled
1/3 cup fresh orange juice
1/3 cup fresh lemon juice

Stir water and sugar in saucepan over high heat until sugar dissolves. Boil 5 minutes.
Puree strawberries in food processor/blender until smooth. Add strawberry puree and orange and lemon juices to sugar syrup. Stir. refridgerate until cold.
Process mixture in ice cream maker. Freeze after in air tight container. You can just put in a shallow container and skip the ice cream maker.

*I used less sugar and a little more lime
*my ice cream maker only fits a half batch of this.