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!
Prep Time15 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr5 minutesmins
Course: Side Dish
Cuisine: Western
Keyword: sweet potato bake, Sweet potato casserole, sweet potato side
Servings: 6
Calories: 239cal
Author: Nagi
Ingredients
1.25 kg / 2.5 lb4 -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
2garlic cloves, finely minced
2tbspolive oil, plus a little extra for brushing the skillet
3/4tspkosher / cooking salt
1/4tspblack pepper
1tbsprosemary 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.
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.