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!
Ingredients
- 1 ¼ kg2.5 lb 4 -5 sweet potatoes
- 30 g2 tbsp unsalted butter (, melted
- 2garlic cloves (, finely minced
- 2 tbspolive oil (, plus a little extra for brushing the skillet
- ¾ tspkosher / cooking salt
- ¼ tspblack pepper
- 1 tbsprosemary leaves, finely chopped (, plus more for garnish / serving
Directions
- 1
Preheat oven to 180°C/350°F. Brush skillet base and sides with a little olive oil.
- 2
Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this.
- 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.
- 4
Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices. (See post for details)
- 5
Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
- 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.
- 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).
- 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.