Golden Roasted Sweet Potato Bake with Garlic and Rosemary Recipe

Introduction

This Sweet Potato Bake is a flavorful and easy side dish that combines tender, fragrant sweet potatoes with garlic, rosemary, and a touch of butter and olive oil. Baked until golden and slightly crisp on top, it’s perfect for any meal and sure to impress your family or guests.

Ingredients

• 1.25 kg / 2.5 lb sweet potatoes (4-5 medium)
• 30g / 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced
• 2 tbsp olive oil, plus extra for brushing the skillet
• 3/4 tsp kosher or cooking salt
• 1/4 tsp black pepper
• 1 tbsp rosemary leaves, finely chopped, plus more for garnish

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Lightly brush the base and sides of a skillet with olive oil to prevent sticking.
2. Step 2: Slice the sweet potatoes into 3-4mm thick rounds. Using a mandoline makes this faster and ensures even slices.
3. Step 3: In a large bowl, combine the sliced potatoes with melted butter, 1 tablespoon olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss gently with your hands to coat each slice evenly, separating them as you mix.
4. Step 4: Arrange the potato slices in the skillet in a circular, overlapping pattern to cover the base completely.
5. Step 5: Cover the skillet with foil and bake for 30 minutes. The potatoes should be soft but not fully browned yet.
6. Step 6: Remove the foil and increase oven temperature to 220°C (430°F) or 200°C (fan). Brush the potato surface with the remaining 1 tablespoon of olive oil.
7. Step 7: Bake uncovered for another 20 minutes until the top is golden and slightly crisp. Test doneness by piercing a slice with a knife or skewer—it should slide in easily.
8. Step 8: Garnish with extra rosemary leaves, a sprig of rosemary, and a pinch of sea salt flakes if desired. Serve immediately for the best texture, as the crispiness softens as it cools.

Tips & Variations

• For extra flavor, try adding a sprinkle of smoked paprika or a dash of cayenne pepper to the seasoning mix.
• If you don’t have a mandoline, use a sharp knife and steady hands to slice the potatoes evenly.
• Swap rosemary for thyme or sage for a different herbal note.
• Use a cast iron skillet if available for better heat distribution and an extra crispy edge.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or toaster oven to restore some crispiness. Avoid microwaving, as it can make the potatoes soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the potatoes in the skillet and refrigerate covered overnight. Bake as directed, adding a few extra minutes to the cooking time if baking straight from the fridge.

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but baking times may vary. They typically take a bit longer to become tender and crispy, so check doneness carefully and adjust baking time as needed.

Golden Roasted Sweet Potato Bake with Garlic and Rosemary Recipe

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★★★★★

4.6 from 90 reviews

• Author: Ethan
• Total Time: 65 minutes
• Yield: 4–6 servings 1x
• Diet: Gluten Free

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Description

A deliciously simple Sweet Potato Bake that features thinly sliced sweet potatoes tossed in butter, olive oil, garlic, and rosemary, then baked to a tender and slightly crispy perfection. This comforting side dish combines aromatic herbs with roasted sweet potatoes, making it a flavorful addition to any meal.

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Ingredients

Scale 1x2x3x

Sweet Potatoes

• 1.25 kg / 2.5 lb sweet potatoes (4–5 medium-sized)

Seasoning and Oils

• 30g / 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced
• 2 tbsp olive oil, plus extra for brushing the skillet
• 3/4 tsp kosher or cooking salt
• 1/4 tsp black pepper
• 1 tbsp rosemary leaves, finely chopped, plus more for garnish

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Instructions

1. Preheat the Oven and Prepare the Skillet: Preheat your oven to 180°C (350°F). Lightly brush the base and sides of a skillet with olive oil to prevent sticking.
2. Slice the Sweet Potatoes: Using a sharp knife or mandoline, slice the sweet potatoes into 3-4 mm thick rounds to ensure even cooking.
3. Toss Potatoes with Seasonings: In a large bowl, combine the melted butter, 1 tablespoon of olive oil, finely minced garlic, chopped rosemary, salt, and pepper. Add the sliced sweet potatoes and gently toss with your hands, making sure each slice is well coated and separated.
4. Layer the Potatoes in the Skillet: Arrange the slices in a circular, overlapping pattern within the prepared skillet, ensuring an even layer for consistent baking.
5. Bake Covered: Cover the skillet with foil and bake for 30 minutes at 180°C until the potatoes are soft but not fully crisped.
6. Increase Oven Temperature and Oil the Potatoes: Remove the foil and increase the oven temperature to 220°C (430°F) or 200°C fan-assisted. Brush the top of the potatoes with the remaining 1 tablespoon of olive oil.
7. Bake Uncovered Until Golden: Bake uncovered for another 20 minutes or until the tops are golden, slightly crisp, and the potatoes are cooked through when tested with a knife or skewer.
8. Garnish and Serve: Sprinkle additional rosemary leaves, garnish with a fresh sprig of rosemary, and optionally add sea salt flakes before serving immediately for the best texture.

Notes

• Use a mandoline slicer for uniform potato slices and even cooking.
• Do not skip brushing the skillet with olive oil to prevent sticking.
• Sweet potatoes will lose their crispiness as they cool, so serve immediately after baking.
• You can substitute fresh rosemary with thyme or sage for a different herbal flavor.
• Adjust salt to taste, especially if using salted butter.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: sweet potato bake, baked sweet potatoes, rosemary sweet potatoes, roasted sweet potatoes, side dish, gluten free, easy potato recipe