Sweet Potato Bake
User Reviews
5
Sweet Potato Bake
Description
The Sweet Potato Bake begins by slicing sweet potatoes evenly about 3-4mm thick, then tossing them with melted butter, olive oil, fresh rosemary, kosher salt, and black pepper to ensure each slice is coated. The layered potatoes are arranged in a circular pattern in a lightly oiled skillet.
Baking covered initially softens the potatoes almost fully while retaining moisture. Removing the cover and increasing oven temperature crisps the tops into a golden brown, creating a contrast between the tender interior and crispy edges. Rosemary imparts a fragrant herbal note complementing the potatoes’ natural sweetness.
This bake is served immediately, garnished with additional rosemary and sea salt flakes if desired. It functions well as an elegant side dish for various meals. Leftovers, although lacking crispiness, maintain good flavor.
Ingredients
- 1.25 kg / 2.5 lb sweet potato each 6cm / 2.5" wide, 20cm / 8" long, as evenly shaped as possible); finely sliced, skin on; (Note 1, 4 to 5 pieces
- 30g / 2 tbsp butter melted, unsalted
- 2 garlic finely minced, cloves
- 2 tbsp olive oil , plus a little extra for brushing the skillet
- 3/4 tsp kosher salt cooking salt
- 1/4 tsp black pepper
- 1 tbsp rosemary leaves plus more for garnish / serving, finely chopped
Instructions
- Preheat oven to 180°C/350°F. Brush skillet base and sides with a little olive oil.
- Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this.
- Toss: Place in large bowl, pour in all butter plus 1 tbsp olive oil, rosemary, salt and pepper. Toss well with hands, separating the slices so they are all coated with oil.
- Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices. (See post for details)
- Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
- Brush with oil: Remove from oven, turn up to 220°C/430°F (200°C fan). Remove foil, brush potato with remaining 1 tbsp oil.
- Bake uncovered 20 minutes: Bake 20 minutes until tops are golden and slightly crisp, and potato is cooked through (check with a knife or skewer).
- Serve: Scatter with more rosemary leaves, a whole sprig of rosemary and pinch of sea salt flakes if desired. Serve immediately! Sweet potato loses crispiness as it cools.
Notes
- Use evenly sized sweet potato rounds for a neat layered spiral fit in the skillet.
- The recipe accounts for peeling and trimming to ensure enough slices to fill the 26cm skillet.
- Best eaten fresh to enjoy crispy edges, but leftovers remain tasty without crispiness.
- Nutrition values are calculated assuming six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239cal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 395mg | 16% |
| Potassium | 643mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 26932IU | 539% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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