Perfect Roast Sweet Potato Bake with Rosemary Recipe
This Sweet Potato Bake is a delicious and easy-to-make side dish featuring thinly sliced sweet potatoes tossed in butter, olive oil, garlic, and rosemary, then baked until tender with a crispy golden top. Perfect for enhancing any meal, this recipe brings out the natural sweetness and aromatic herb flavors in a beautifully layered skillet presentation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Sweet Potatoes
- 1.25 kg / 2.5 lb (4-5) sweet potatoes
Seasoning and Dressing
- 30g / 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
- Preheat Oven and Prepare Skillet: Preheat your oven to 180°C (350°F). Lightly brush the base and sides of your skillet with olive oil to prevent sticking and help with roasting.
- Slice Sweet Potatoes: Slice the sweet potatoes into thin 3-4mm thick rounds. Using a mandoline slicer will make this step fast, ensuring even slices for consistent cooking.
- Toss Sweet Potatoes with Seasoning: Place the sliced sweet potatoes in a large bowl. Add melted butter, 1 tbsp olive oil, minced garlic, chopped rosemary leaves, salt, and pepper. Use your hands to toss well, separating slices so each piece is evenly coated with the flavorful oil mixture.
- Layer in Skillet: Arrange the coated slices in the skillet in a circular overlapping pattern, creating a beautiful layered effect to ensure even baking and an impressive presentation.
- Bake Covered for 30 Minutes: Cover the skillet with aluminum foil and bake at 180°C (350°F) for 30 minutes. This initial cooking step softens the potatoes and infuses them with the seasoning.
- Increase Oven Temperature and Brush with Oil: Remove the foil, increase the oven temperature to 220°C (430°F) or 200°C fan forced. Brush the top of the potatoes with the remaining 1 tbsp olive oil to promote browning and crispiness.
- Bake Uncovered for 20 Minutes: Return the skillet to the oven and bake uncovered for an additional 20 minutes until the tops are golden brown, slightly crisp, and the potatoes are fully cooked. Test doneness by inserting a knife or skewer.
- Garnish and Serve: Scatter additional rosemary leaves and optionally a whole sprig of rosemary along with a pinch of sea salt flakes on top. Serve immediately for best texture, as the crispiness diminishes as it cools.
Notes
- Use a mandoline slicer carefully to ensure even slices and prevent injury.
- For a dairy-free version, substitute the unsalted butter with a vegan butter alternative.
- The recipe works well with both regular and fan-forced ovens; adjust temperature accordingly.
- Serve immediately to enjoy the crispy texture; leftovers can be reheated but may lose crispiness.
- Add a touch of smoked paprika or cayenne for a spicy kick if desired.
Keywords: sweet potato bake, roasted sweet potatoes, garlic rosemary potatoes, baked sweet potato recipe, side dish, vegetable bake
