Rosemary Yam or Sweet Potato Galette

1 ½ to 2 pounds (about 2 to 3 medium) Asian yams or sweet potatoes , peeled and sliced into ⅛-inch thick rounds on a mandolin or in a food processor with the slicing blade

¼ cup butter, melted and divided (preferably ghee or clarified butter)

1 Tablespoons arrowroot starch (this acts as a glue to hold the slices together while baking)

½ teaspoon sea salt

Freshly ground pepper to taste

½ Tablespoon chopped fresh rosemary or ¼ tsp dried

Directions at gourmandeinthekitchen.com

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