Ingredients (serves 2-4):

• 1 batch of my Roasted Sweet Potato Scallops with Lemon, Rosemary, and Garlic
• 1/2 Cup vegan mozzarella cheese, grated
• 4 Tablespoons vegan Parmesan cheese
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground nutmeg

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  On a greased baking sheet, stack your roasted potato scallops atop of one another (as high as you’d like! I stuck to 3 to make bite-sized snacks).  Top with your potato scallop stacks with your grated cheese and sprinkle with your dried rosemary, smoked paprika and ground nutmeg. 
2. Pop your scallop stacks in the oven for about 10 minute, until the cheese is melted.  Sprinkle with your Parmesan cheese.

3. Enjoy eating whole!

Like this recipe? Try my Perfect Sweet Potato Au Gratin: Veganized!