Brie Cheese Rosemary on Sweet Potato
Salt and freshly grounded Black Pepper
3 1/2 oz
Turn oven on 100°C (210 F). Wash and slice the sweet potatoes in thin slices, preferably on mandolin.
Place the slices in a single layer on 2 baking sheets, the rounds can be touching but should not overlap. Brush each slice on both sides with olive oil and sprinkle with salt and pepper.
Bake in the oven for about 2 hours until crisp, turn every 30 minutes. Let them cool.
Arrange the sweet potato crisps with brie cheese, honey, walnuts and fresh rosemary.