• 2 large white sweet potatoes
  • Coconut oil spray
  • 1 carton of Kite Hill cream cheese
  • 4 garlic cloves, minced
  • 3 tablespoons ghee
  • Chives, cut
  • sea salt and pepper to taste


  • Peel potatoes and cut off ends.  Vertically trim the sides to make as round and same width as possible.  Using a mandolin, cut slices 1/8" thick.
  • Preheat oven to 350 degrees. In a pan, slowly melt ghee and add garlic, sea salt and pepper.
  • In a regular size muffin tin, spray bottoms with coconut oil.  In each whole, stack 2 potato slices then spread a thin layer of cream cheese and sprinkle with chives.  Repeat until the stack reaches just over the top with no cheese on the top slice.
  • Spoon ghee mixture on top of each stack making sure to distribute garlic evenly.  Place muffin tin in oven uncovered and let it cook for 30-40 minutes or until top has started to brown.  If you like it crispy, you can broil at the end.
  • Sprinkle chives on top and serve.

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