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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/sweet-potato-bake-with-rosemary-and-garlic-recipe/