4 sweet potatoes, peeled and thinly sliced
4 T. butter, melted
Toragarshi (spice blend)
Preheat oven to 350°. Line a cake pan with parchment paper and layer sweet potato slices, dusted with seasonings and brushed with melted butter. Repeat until half-way up the pan, top with parchment paper and place another pan on top of the sweet potatoes to weigh them down. Bake for 35 minutes.
Blast chill for 10 minutes, then let cool for 24 hours before slicing.