Description
This Sweet Potato Bake is a delicious and comforting side dish featuring thinly sliced sweet potatoes layered in a skillet, seasoned with garlic, rosemary, and olive oil, then baked to golden perfection. The result is tender slices with a slightly crisp top, perfect for any meal.
Ingredients
Scale
Sweet Potatoes
- 1.25 kg / 2.5 lb sweet potatoes (4-5 medium-sized)
Seasoning and Flavorings
- 30g / 2 tbsp unsalted butter, melted
- 2 garlic cloves, finely minced
- 2 tbsp olive oil, plus a little 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 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 thin slices about 3-4mm thick for even cooking.
- Toss with Butter and Seasonings: In a large bowl, combine the sweet potato slices with melted butter, 1 tablespoon of olive oil, finely minced garlic, chopped rosemary, kosher salt, and black pepper. Toss everything well by hand to evenly coat each slice and separate them.
- Layer the Potatoes: Arrange the potato slices in the oiled skillet in a circular, overlapping pattern to create an even layer.
- Bake Covered for 30 Minutes: Cover the skillet with foil and bake in the preheated oven for 30 minutes or until the potatoes are quite soft and almost fully cooked.
- Brush with Additional Olive Oil: Remove the foil and increase the oven temperature to 220°C (430°F) or 200°C fan. Brush the exposed potato top with the remaining 1 tablespoon of olive oil for crisping.
- Bake Uncovered for 20 Minutes: Continue baking uncovered for 20 minutes until the tops are golden brown and slightly crisp, and the potatoes are fully cooked throughout when tested with a knife or skewer.
- Serve: Garnish with extra rosemary leaves, a whole rosemary sprig, and a pinch of sea salt flakes if desired. Serve immediately to enjoy the crispy texture, as the dish loses crispiness as it cools.
Notes
- Using a mandoline slicer ensures even, thin slices which cook uniformly.
- You can substitute fresh rosemary with dried, but reduce quantity slightly as dried herbs are more potent.
- For a dairy-free version, replace butter with extra olive oil.
- Resting the bake causes the crisp top to soften, so serve immediately for best texture.
- This dish pairs wonderfully with roasted meats or as part of a vegetarian meal.
