Sweet Potato Bake
Total Time
1 hour and 5 minutes
Prep Time
15 minutes
Cook Time
50 minutes
Rating
4.96 out of 5 stars
(24)
Ingredients
6 servings
- 1.25 kg / 2.5 lb 4 -5 sweet potatoes
- 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)
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Preparation
Step 1
Preheat oven to 180°C/350°F. Brush skillet base and sides with a little olive oil.
Step 2
Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this.
Step 3
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.
Step 4
Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices. (See post for details)
Step 5
Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
Step 6
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.
Step 7
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).
Step 8
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.
Step 9
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