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.

Ingredients

Scale

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

Instructions

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.
Slice the Sweet Potatoes: Using a sharp knife or mandoline, slice the sweet potatoes into 3-4 mm thick rounds to ensure even cooking.
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.
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.
Bake Covered: Cover the skillet with foil and bake for 30 minutes at 180°C until the potatoes are soft but not fully crisped.
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.
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.
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