0 from 72 votes
Sweet Potato Bake
Recipe video above. Meet your new favourite sweet potato recipe! Set in a mesmerising ringed pattern, this Sweet Potato Bake is simple to make, eye-catching and tastes even better than it looks. Here's an excellent, special occasion-worthy side dish that's still easy enough for dinner tonight!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 6
Calories: 239 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1.25 kg / 2.5 lb 4 -5 sweet potatoes (each 6cm / 2.5" wide, 20cm / 8" long, as evenly shaped as possible); finely sliced, skin on; (Note 1)
- 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 / cooking salt
- 1/4 tsp black pepper
- 1 tbsp rosemary leaves, finely chopped , plus more for garnish / serving
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.
Cup of Yum
Notes
- Sweet potatoes – To fill a 26cm / 11.5" cast iron skillet as pictured in post, you will need 1kg / 2lb of potato slices. Recipe calls for 1.25kg / 2.5lb to factor in peeling and trimming. For a neat spiral, we want to use rounds that are as similar size as possible.
- Storage – Best made and eaten fresh when you have lovely little crispy edges. Leftovers won't have those crispy edges, but are still tasty!
- Nutrition per serving, assuming 6 servings.
Nutrition Information
Calories
239cal
(12%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
10mg
(3%)
Sodium
395mg
(16%)
Potassium
643mg
(18%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
26932IU
(539%)
Vitamin C
5mg
(6%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 239
% 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.