mini MAX MALLOW CRISPY ROSEMARY ROASTED YAMS
appetizer, lunch, snack
Decadent, delicious and mini!
1 tbsp coconut oil melted, 1 tbsp olive oil, 1/4 tsp crushed dried rosemary, 1 large yam, peeled and sliced thinly, 1 shallot peeled and sliced thinly, sea salt and freshly cracked black pepper to taste, 2 bags mini Vegan Mallow, 3 ramekins
Preheat oven to 350 F.Combine melted butter, oil and crushed rosemary ina small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of ramekins. Arrange yam slices evenly vertically among ramekins. Add a sliver of shallot between every few slices of yams. Brush top with the remaining butter-oil mixture. Season generously with salt and pepper.Cover ramekins with foil and roast for 30 mins covered, until potatoes are tender (If your yam slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 400 F. Remove foil and roast another 10 mins, until tops of yams are browned and crisp. Add mini Max Vegan mallows across the top and cook another 5 mins until roasted.