Rosemary Garlic Sweet Potato Bake Recipe
A deliciously simple Sweet Potato Bake featuring thinly sliced sweet potatoes layered in a skillet, tossed with garlic, rosemary, and olive oil, then baked to tender perfection with a golden, slightly crisp top. This comforting side dish is perfect for any meal and brings out the natural sweetness of the potatoes enhanced by warming herbs.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Sweet Potato Bake Ingredients
- 1.25 kg (2.5 lb) sweet potatoes (4-5 medium-sized)
- 30 g (2 tbsp) unsalted butter, melted
- 2 garlic cloves, finely minced
- 3 tbsp olive oil (2 tbsp 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
- Preheat the Oven and Prepare Skillet: Preheat your oven to 180°C (350°F). Brush the base and sides of a skillet with a little olive oil to prevent sticking and ensure even cooking.
- Slice the Sweet Potatoes: Using a mandoline or sharp knife, slice the sweet potatoes into thin 3-4 mm thick slices for even baking and tender texture.
- Toss Potatoes with Butter, Oil, and Seasonings: Place the sliced potatoes in a large bowl. Add the melted butter, 1 tablespoon olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Toss the potatoes thoroughly with your hands, separating the slices to ensure each is coated well in the flavorful mixture.
- Layer Potatoes in Skillet: Arrange the potato slices in the oiled skillet in a circular, overlapping pattern, creating an even layer for consistent cooking and an attractive presentation.
- Bake Covered at 180°C (350°F) for 30 Minutes: Cover the skillet tightly with aluminum foil and bake in the preheated oven for 30 minutes or until the potatoes are quite soft and almost fully cooked.
- Increase Oven Temperature and Brush with Oil: Remove the foil and increase the oven temperature to 220°C (430°F) or 200°C with a fan. Brush the exposed potatoes with the remaining 1 tablespoon of olive oil to promote browning and crispness.
- Bake Uncovered for 20 More Minutes: Bake the skillet uncovered for an additional 20 minutes. Check that the tops are golden and slightly crisp, and confirm the potatoes are fully cooked by testing with a knife or skewer.
- Garnish and Serve Immediately: Sprinkle more fresh rosemary leaves and, if desired, a sprig of rosemary and a pinch of sea salt flakes on top. Serve immediately to enjoy the crisp texture; note that the sweet potato will lose crispiness as it cools.
Notes
- Using a mandoline slicer ensures uniform potato slices for even cooking.
- Brushing the skillet with olive oil prevents sticking and aids in browning.
- Covering during initial baking helps the potatoes soften thoroughly.
- Brushing with olive oil before the final bake helps achieve a crispy, golden top.
- Serve the dish immediately for best texture, as it tends to soften once cooled.
- Rosemary can be substituted with thyme or sage for a different herbal flavor.
- Use kosher salt or cooking salt according to preference, adjusting seasoning to taste.