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Home Veg and Salad Sides Sweet Potato

Spiral Sweet Potato Bake

By:Nagi
Published:23 Jun '21Updated:9 Aug '21
100 Comments
Recipe v Video v Dozer v

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!

Overhead photo of Sweet Potato Bake( side dish)

A sweet potato side dish to impress!

I actually don’t have that many sweet potato side dishes in my repertoire. I think it’s because when I think of potato side dishes, I tend to think crispy (like Duck Fat Potatoes) or creamy and cheesy (like Potato Dauphinoise). So sweet potatoes are never my natural choice. For one, cream + cheese + sweet potato sounds like an odd combination to me (perhaps someone can prove me wrong here). Secondly, sweet potato just doesn’t properly bake up to be crispy like regular potatoes do.

So I decided it was time to expand my sweet potato collection. This spiral Sweet Potato Bake is what I’ve come up, to put an eye-catching spin on an otherwise straightforward bake!

Close up of Sweet Potato Bake( side dish)
  • Slices of Sweet Potato Bake( side dish)
  • Eating Sweet Potato Bake - side dish

What you need to make this Sweet Potato Bake

Here’s what you need to make this dish:

Ingredients in Sweet Potato Bake( side dish)
  • Sweet potatoes – To make this dish look neat, look for long, evenly-shaped ones so the slices will be as similar size as possible. But really, if the sweet potato you find aren’t exactly shaped like the above, don’t let that stop you from making this!

  • Rosemary – I often pair rosemary with sweet potato. The strong, woody flavour and aroma goes so well, and as a hardy herb it can also stand up to the 50 minutes it takes to bake. Dried herbs would also work here: rosemary, thyme, oregano or a herb mix all come to mind;

  • Garlic – For flavour. Not many savoury dishes happen around here without garlic!

  • Butter and oil – Butter for flavour, oil to promote some nice crispy edges.

    Did you know? Butter is ~20% water and dairy solids. This is enough to stops things from baking up to be crispy. Oil on the other hand is 100% fat and makes things truly crispy. We love butter for flavour, though. So to get the best of both worlds, I use a combination of both!

  • Salt and pepper


How to make a spiral Sweet Potato Bake

How to make Sweet Potato Bake( side dish)
  1. Slice sweet potato – Leave the skin on and slice the potatoes 3-4mm thick. You can make short work of this if you have a mandoline that can slice them to this thickness. We don’t want them too thin or they’ll flop over when you try to arrange them;

  2. Toss – In a large bowl, toss the sweet potato slices with butter, oil, salt, pepper, garlic and rosemary. It’s best to use your hands. Separate the slices as you do this because they tend to stick together. We want each slice nicely coated!

  3. Arrange in skillet – Arrange the sweet potato slices in an ovenproof skillet (mine is 26cm / 11″) in circles. (Yep, you got me, it’s not a true spiral! But rings actually make more sense here to fill the skillet properly.) To do this, gather a stack at a time (photo 3) and place them in the skillet on its side (photo 4). Continue placing end to end until you’re three quarters of the way around the skillet. Then push them over so they overlap each other. As they spread out, they should fill the perimeter of the skillet.

    Other shapes: It doesn’t have to be round and it doesn’t have to be a skillet. I used my cast iron skillet because it looks great against the orange potato plus it retains heat so well. You can use a baking dish – round, oval or a 25cm/10″ square one. For square or rectangle dishes, I suggest arranging them in lines rather than spiral;

  4. Arranging in skillet (continued) – As described in step 3 above;

  5. Fill centre – Now do a small overlapping circle in the centre of the skillet, to fill the space as best you can;

  6. Bake covered – Cover with foil and bake for 30 minutes at 180°C/350°F (all oven types). In this step, the potatoes should cook most of the way through but not completely;

  7. Bake uncovered – Remove from the oven then crank up the oven to 220°C/430°F (200°C fan) to brown the top of the potatoes. Remove the foil, drizzle with olive oil (just to give the potatoes a little helping hand for the browning), and pop it back into the oven for 20 minutes or until the tops are a nicely coloured and a bit crispy.

    Crispy facts: Sweet potato just doesn’t go truly crispy, unlike regular potato. It’s just a plain fact of life, sadly. We will get some nice edges, but actually they’re more chewy caramelised edges rather than crispy. Still, the caramelised bits are delicious and everyone’s favourite part!

    Finally, garnish if desired
    with a little sprinkle of fresh, finely chopped rosemary, maybe also a little whole sprig or two, and a pinch of sea salt flakes.

  • Sweet Potato Bake( side dish) in a black skillet, fresh out of the oven
  • Scooping up Sweet Potato Bake( side dish)
Sweet Potato Bake( side dish) on a plate, ready to be eaten

Now serve your dazzling sweet potato side dish with anything and everything! The only catch is that those edges do soften over time so it’s not the best to keep. As sweet potato already struggles to get real crispiness, it’s at its peak fresh out of the oven. As it cools, the crispy edges soften and they can’t be resurrected.

After leaving it in the fridge overnight, you’ll find it’s completely soft. But that’s not to say it’s not tasty! It still is, with the lovely rosemary-garlic-butter flavour. I’ve been known to give it a freshening by pan-frying slabs of it until golden and crispy. SO GOOD! – Nagi x


Watch how to make it

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Overhead photo of Sweet Potato Bake( side dish)

Sweet Potato Bake

Author: Nagi
Prep: 15 mins
Cook: 50 mins
Total: 1 hr 5 mins
Side Dish
Western
5 from 13 votes
Servings6
Tap or hover to scale
Print
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

  • 1.25 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.

Recipe Notes:

1. 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.
2. Storage – Best made and eaten fresh when you have lovely little crispy edges. Leftovers won’t have those crispy edges, but are still tasty!
3. Nutrition per serving, assuming 6 servings.

Nutrition Information:

Calories: 239cal (12%)Carbohydrates: 38g (13%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 3g (19%)Trans Fat: 1gCholesterol: 10mg (3%)Sodium: 395mg (17%)Potassium: 643mg (18%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 26932IU (539%)Vitamin C: 5mg (6%)Calcium: 60mg (6%)Iron: 1mg (6%)
Keywords: sweet potato bake, Sweet potato casserole, sweet potato side
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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100 Comments

  1. Kathy says

    February 20, 2023 at 3:25 am

    Could this be done with regular (russet) potatoes?

    Reply
  2. Chaylee says

    December 11, 2022 at 7:04 pm

    5 stars
    Another winner, Nagi. Made exactly as specified and turned out perfectly. Who knew sweet potato and rosemary were such a great match?! Thanks for sharing.

    Reply
  3. Mickey says

    November 22, 2022 at 2:15 am

    I want to make for Thanksgiving this year. Do you think that I can prepare this the day before and then put in the oven to bake on Thanksgiving?

    Reply
  4. Anna says

    June 13, 2022 at 1:50 pm

    5 stars
    I didn’t have enough sweet potato so I alternated with normal potato slices (conveniently had some potatoes relatively round and the same size!). Looked spectacular and tasted great.

    Reply
  5. Zenia says

    April 22, 2022 at 6:47 pm

    Hi Nagi..
    Amazing recipe as always 😊
    However there’s no mention of garlic in steps. At what point is it added?

    Reply
    • Nagi says

      April 24, 2022 at 6:50 pm

      Sorry Zenia that’s my typo! Add it ti the oil when you toss the potatoes! N x

      Reply
  6. Sharon says

    April 16, 2022 at 10:40 am

    5 stars
    Delicious and impressive!
    Made this recipe for the first time last night and it was a hit!
    I will be adding this dish to all my special dinners in the future.
    Thank you!!

    Reply
  7. Kira says

    April 14, 2022 at 6:29 pm

    5 stars
    Thanks for showing me how to make a dish I’d never have thought I could make! Such a good way to serve sweet potatoes. Everyone loved it and it looked really impressive and professional yet nicely rustic at the same time. Another delicious recipe of yours that was deceptively easy to put together. I must make your browned butter sweet potato casserole ASAP. Looks amazing!

    Reply
  8. Sharon Kumar says

    April 2, 2022 at 5:37 pm

    Can I use my air fryer for this? My oven isn’t great so trying to convert things to put into the air fryer is helpful at this stage. I adore your recipes. They’re my go to no fail each time. Thanks.

    Reply
    • Nagi says

      April 2, 2022 at 6:40 pm

      Sorry Sharon I have not done air fryer testing on this so can’t tell you! N x

      Reply
  9. Lydia says

    March 31, 2022 at 12:44 am

    If I don’t have a cast iron skillet what can I use instead?

    Reply
    • Nagi says

      March 31, 2022 at 4:29 pm

      Just use a ceramic casserole then Lydia! N x

      Reply
  10. Daniel says

    January 1, 2022 at 3:17 pm

    Love your recipes…
    Have cooked a lot of them for my family and have enjoyed every dish…. Thank you

    Reply
  11. Lisa says

    December 13, 2021 at 8:14 pm

    Hi Nagi,

    Love all of your recipes. Having a Boxing Day lunch and your site is my go to for guests. We have a dairy, allergies coming and someone on dialysis. This would be a perfect side dish other than butter. Is there something I can use in place of the butter to give it good flavour or should I just use extra oil?

    Thx heaps

    Reply
    • Lisa says

      December 13, 2021 at 8:17 pm

      Sorry. Just realised not good for dialysis person, but still would like to know butter alternative please.

      Thank you

      Reply
      • Nagi says

        December 14, 2021 at 8:54 am

        Hi Lisa – butter adds some of the flavour here but you could use all oil. N x

        Reply
  12. Amy says

    November 26, 2021 at 12:30 pm

    5 stars
    Made this today for thanksgiving. Everyone loved it, great flavor and nice crispy edges. Only thing I did different was added shredded Parmesan at the end, but I put cheese on everything, lol.

    Reply
  13. John says

    November 24, 2021 at 11:22 am

    5 stars
    The most delicious use of sweet potatoes ever. Thanks.

    Reply
    • Nagi says

      November 25, 2021 at 5:50 pm

      You are welcome John!! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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