Cooking oil, coconut oil or non-stick cooking spray to coat the muffin tin.
4 large sweet potatoes – long and not too fat is best – peeled and cut crosswise into 1/8-inch slices
1/2 cup apricot preserves
1 lemon, zested and juiced (2 tablespoons lemon juice – save zest for garnishing)
2 tablespoons sweet butter
2 tablespoons olive oil
2 large garlic cloves, pressed
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Fresh ground black pepper
A few parsley leaves, chopped
Preheat oven to 375ºF Coat the muffin cups with oil.
Make the Glaze: Heat apricot preserves, 2 tablespoons lemon juice, butter, olive oil, garlic, salt and cayenne pepper in a small saucepan, whisking until butter melts and the glaze starts to come to a boil.
Stack and Bake: Put the sweet potato slices into a large bowl. Pour heated sauce on top and toss to coat. You may need to use your fingers to separate some of the slices. Make sure every slice gets coated. Arrange sweet potatoes in stacks in the cups of the muffin tin, starting with the larger slices on the bottom. The stacks can stick up about a half inch above the lip of the cup. If the slices are too big to fit, you can stack up a bunch of them on your cutting board and trim them around the edges. Once the potatoes are stacked, keep the remaining glaze – you’ll have a good amount of it in the bottom of the bowl and you’ll use it to baste the sweet potato stacks as they cook.
Cover the muffin pan with a sheet of aluminum foil and bake in the middle of the oven for 20 minutes. Remove the foil and spoon about a tablespoon of apricot glaze over each stack. Continue to cook stacks for 25-30 minutes longer, until they’re tender and have some brown spots.
Remove from the oven and use a spoon to scoop the stacks carefully out of the muffin cups. Season with salt and fresh ground pepper, to taste. Garnish with parsley and a lemon zest. Serve warm.
Note: If you have extra potato slices you can stack them into greased ramekins and bake, following the same directions or you can even stack them onto a rimmed baking sheet lined with parchment paper. If you use the baking sheet, baste them twice to keep them moist.