Sweet Potato Bake with Rosemary and Garlic Recipe

Introduction

This Sweet Potato Bake is a simple and flavorful side dish featuring tender, golden slices infused with garlic and rosemary. It’s perfect for cozy dinners or holiday meals, offering a delightful combination of crispy edges and soft centers.

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). Brush the base and sides of your skillet with a little olive oil to prevent sticking.
2. Step 2: Slice the sweet potatoes into 3-4mm thick slices. Using a mandoline will make this step faster and ensure even slices.
3. Step 3: Place the sliced potatoes in a large bowl. Add the melted butter, 1 tablespoon of olive oil, minced garlic, chopped rosemary, salt, and pepper. Toss well with your hands, making sure each slice is coated and separated.
4. Step 4: Arrange the potato slices in the skillet in a circular, overlapping pattern for an attractive presentation.
5. Step 5: Cover the skillet with foil and bake for 30 minutes, until the potatoes are nearly soft and almost cooked through.
6. Step 6: Remove the foil and increase the oven temperature to 220°C (430°F) or 200°C for a fan oven. Brush the potatoes with the remaining tablespoon of olive oil.
7. Step 7: Bake uncovered for another 20 minutes until the tops are golden brown and slightly crisp, and the potatoes are fully cooked. Test doneness by piercing with a knife or skewer.
8. Step 8: Garnish with extra rosemary leaves, a sprig of rosemary, and a pinch of sea salt flakes if you like. Serve immediately to enjoy the crispy texture.

Tips & Variations

• Use a mandoline slicer to get even, thin slices which cook more uniformly.
• Add a sprinkle of Parmesan cheese before the final bake for a cheesy twist.
• Swap rosemary for thyme or sage for a different herb flavor.
• Include a pinch of smoked paprika in the seasoning for a subtle smoky note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 180°C (350°F) to help restore some crispness, as the bake tends to soften in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but cooking times may vary slightly. Choose starchy varieties like Russet for the best texture.

How do I keep the top crispy after baking?

Serve the bake immediately after the final crisping step. The crispiness diminishes as it cools, but reheating in a hot oven can help revive some of the texture.

Sweet Potato Bake with Rosemary and Garlic Recipe

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★★★★★

4.9 from 134 reviews

This Sweet Potato Bake is a deliciously simple and elegant side dish featuring thinly sliced sweet potatoes layered in a skillet, infused with garlic, rosemary, and olive oil, then baked to tender perfection with a golden, slightly crisp top. Perfect for cozy dinners or festive occasions, it combines comforting flavors with a touch of aromatic herbs.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

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

Seasoning & Oil

• 30 g / 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. Preheat Oven and Prepare Skillet: Preheat your oven to 180°C (350°F). Brush the base and sides of a skillet or oven-safe pan with a little olive oil to prevent sticking and add flavor.
2. Slice the Sweet Potatoes: Using a sharp knife or mandoline slicer, slice the sweet potatoes into thin rounds about 3-4mm thick to ensure even cooking and layering.
3. Toss with Seasonings: In a large bowl, combine the sliced sweet potatoes with the melted butter, 1 tablespoon of olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Toss gently with your hands to coat each slice thoroughly and separate to avoid sticking.
4. Layer in Skillet: Arrange the potato slices in the prepared skillet in a circular, overlapping pattern, creating an even layer that is both compact and aesthetically pleasing.
5. Bake Covered for Initial Cooking: Cover the skillet with foil and bake at 180°C (350°F) for 30 minutes until the potatoes are soft but not fully cooked through.
6. Increase Oven Temperature and Brush with Oil: Remove the foil, increase the oven temperature to 220°C (430°F) (or 200°C fan), and brush the potatoes with the remaining 1 tablespoon of olive oil to encourage browning and crispiness.
7. Bake Uncovered to Finish: Bake the sweet potatoes uncovered for an additional 20 minutes until the tops turn golden brown and slightly crisp. Check doneness by piercing with a knife or skewer to ensure softness throughout.
8. Garnish and Serve: Sprinkle additional fresh rosemary leaves and, if desired, a pinch of sea salt flakes on top. Serve immediately as the potatoes will lose crispiness as they cool.

Notes

• Using a mandoline slicer helps achieve uniformly thin slices for even cooking.
• Butter and olive oil together add depth and richness to the dish.
• Covering the dish during the first bake ensures the potatoes steam and soften evenly.
• Increasing oven temperature and brushing oil on top helps create a crispy, golden crust.
• Serve immediately for best texture, as the topping tends to soften when cooled.
• Rosemary can be adjusted or substituted with thyme for a different herbal aroma.

Keywords: Sweet Potato Bake, Baked Sweet Potatoes, Rosemary Sweet Potatoes, Holiday Side Dish, Vegetarian Side