Baked Sweet Potato
User Reviews
4.4
Baked Sweet Potato
Description
This baked sweet potato recipe uses thin slices of peeled sweet potato that are thoroughly coated in room temperature or melted unsalted butter along with sea salt flakes, freshly ground black pepper, and chopped rosemary or oregano. The slices are positioned standing upright in a baking tray to promote even heat exposure and crispiness, avoiding overcrowding for better texture.
Baking at 400°F for about an hour allows the sweet potatoes to cook through while developing crispy exteriors and tender centers. The butter adds richness, while the salt and pepper enhance the natural sweetness. The herb choice brings an aromatic layer that compliments the root vegetable's flavor.
These baked slices make a versatile side dish that can accompany a wide range of main courses or be enjoyed as a snack. Their crisp texture and balanced seasoning make them appealing as an alternative to traditional fries or chips.
As noted, you can substitute duck fat for butter for a different flavor profile and richness. The recipe is adapted from a technique used for crispy leaf potatoes, leveraging careful slicing and spacing for a crisp outcome.
Ingredients
- 4 lbs (1.8kg) sweet potato
- 6 oz (175g) butter room temperature or melted, unsalted
- 1 1/2 teaspoons sea salt flakes preferred or salt, Maldon brand
- 1/2 teaspoon black pepper freshly ground
- 2 teaspoons rosemary or oregano, chopped
Instructions
- Preheat the oven to 400°F (207°C). Using a mandolin slicer, thinly slice the peeled potatoes, then pat them dry with paper towels.
- Place the sliced sweet potatoes in a large bowl. Using your hands, toss them with butter, salt, black pepper, and chopped rosemary or oregano until fully coated.
- Carefully arrange the sweet potatoes upright, from left to right, in a small baking tray. Avoid packing the sweet potatoes too tightly, as this will affect their crispiness.
- Bake for an hour, or until the sweet potatoes are cooked through and crispy. Serve immediately.
Notes
- Duck fat can be used instead of butter to add richer flavor and crispness to the sweet potatoes.
- Ensure the sweet potato slices are arranged without crowding to achieve optimal crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 464kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 61mg | 20% |
| Sodium | 751mg | 31% |
| Fiber | 9g | 36% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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