This rosemary sweet potato bake layers thin, overlapping slices of sweet potato in a skillet with garlic butter and fresh rosemary, then bakes them until the tops turn golden and slightly crisp.
It looks impressive but takes only a few simple steps: slice, toss, layer and bake. The potatoes cook gently under foil first so they turn tender, then finish uncovered for crisp edges. It is a great side dish for roast chicken, steak or a weekend roast.
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Why This Rosemary Sweet Potato Bake Recipe Works
Slicing the potatoes thin, about 1/8 inch, means they cook evenly and layer neatly. A mandoline makes the job quick, but a sharp knife works too.
Tossing the slices in melted butter, olive oil and garlic coats every surface, so the flavor reaches the middle of the stack and not only the top.
Baking covered at first steams the slices until nearly tender, and the hotter uncovered bake dries the surface, so you get soft layers and crisp, golden edges in the same dish.
Ingredients for Rosemary Sweet Potato Bake
- 2 1/2 pounds sweet potatoes, about 4 to 5, sliced into 1/8 inch thick rounds
- 2 tablespoons unsalted butter, melted
- 2 cloves garlic, finely minced
- 2 tablespoons olive oil, 1 tablespoon for tossing and 1 tablespoon for brushing the skillet and the top
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon finely chopped rosemary leaves, plus more for garnish
Sweet potatoes. Choose potatoes of similar width so the rounds stack evenly, and slice them to a uniform thickness.
Butter and olive oil. The butter adds richness and the olive oil helps the tops brown and crisp.
Garlic. Mince it finely so it spreads through the slices without burning in the hot oven.
Rosemary. Strip the leaves and chop them fine because the needles are tough when left whole.
Salt and pepper. Season the slices as you toss them so the seasoning coats every round.
How to Make Rosemary Sweet Potato Bake
1. Prep the skillet Preheat the oven to 350 degrees F and brush the base and sides of an oven safe skillet with a little olive oil.
2. Slice the potatoes Cut the sweet potatoes into 1/8 inch rounds, using a mandoline if you have one.
3. Toss with the flavorings In a large bowl, toss the slices with the melted butter, garlic, 1 tablespoon olive oil, rosemary, salt and pepper until every slice is coated.
4. Layer in a circle Arrange the slices in the skillet in an overlapping circular pattern, working from the outside toward the center.
5. Bake covered Cover with foil and bake for 30 minutes, until the potatoes are quite soft and almost fully cooked.
6. Bake uncovered Remove the foil, raise the oven to 425 degrees F and brush the top with the remaining olive oil. Bake 20 minutes more, until golden and slightly crisp.
7. Finish Scatter extra rosemary on top and add a pinch of flaky salt if you like. Serve right away while the edges are crisp.
How to Serve Rosemary Sweet Potato Bake
Cut the dish into wedges and serve it straight from the skillet while the edges are still crisp. It pairs well with oven baked BBQ chicken for an easy weeknight dinner, and air fryer asparagus adds a bright green side. Finish the plate with Italian house salad and serve a cold strawberry pineapple mojito for guests who like a cocktail.
How to Store and Reheat Rosemary Sweet Potato Bake
Refrigerate leftovers in an airtight container for 3 days. Reheat in a hot oven at 400 degrees F or air fryer until hot and 165 degrees F, which brings back some of the crispness. Sweet potato slices turn watery when frozen, so skip the freezer.
Tips and Variations for Rosemary Sweet Potato Bake
Slice evenly. Uniform rounds cook at the same rate, so use a mandoline or a steady knife.
Do not skip the brushing. A little oil on the skillet keeps the bottom layer from sticking.
Overlap the slices. Tight overlap makes a compact stack that stays moist inside.
Keep the foil snug. Seal the edges so the steam stays in during the covered bake.
Add heat. A pinch of red pepper flakes in the toss gives a gentle kick.
Add cheese. Scatter shredded cheese on top before the uncovered bake for a cheesy version.
Add vegetables. Layer in cooked spinach or other vegetables for more nutrition.
Cool safely. Leftovers should reach the refrigerator within two hours, and this Purdue Extension guide to storing leftovers explains why.
Frequently Asked Questions About Rosemary Sweet Potato Bake
How thin should I slice potatoes for rosemary sweet potato bake?
Aim for rounds about 1/8 inch thick so they cook through evenly in the oven.
Can I make rosemary sweet potato bake ahead?
Slice and toss the potatoes a few hours ahead, but they are ideal layered and baked right away. Sliced sweet potato can darken if it sits too long.
What do I serve with rosemary sweet potato bake?
Roast chicken, steak, pork chops or any grilled main works, along with a green vegetable or salad.
Can I use dried rosemary?
Use less dried rosemary and crush it first, though fresh gives the ideal aroma.
Can I use a baking dish instead of a skillet?
Yes. Any oven safe dish works, so brush it with oil and layer the slices the same way.
Rosemary Sweet Potato Bake with Garlic Butter
Equipment
- Oven safe skillet
- Mandoline or sharp knife
- Foil
Ingredients
Main Ingredients
- 2 ½ lb sweet potatoes about 4 to 5, sliced into 1/8 inch rounds
- 2 tbsp unsalted butter melted
- 2 cloves garlic finely minced
- 2 tbsp olive oil 1 tablespoon for tossing and 1 tablespoon for brushing the skillet and the top
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp rosemary leaves finely chopped, plus more for garnish
Instructions
Cooking
- Slice and season. Slice the potatoes thin and toss them with the butter, garlic, 1 tablespoon oil, rosemary, salt and pepper.
- Layer. Brush an oven safe skillet with oil and arrange the slices in overlapping circles.
- Steam in the oven. Cover with foil and bake at 350 degrees F for 30 minutes until nearly tender.
- Crisp the top. Uncover, brush with the remaining oil, raise the oven to 425 degrees F and bake 20 minutes until golden.
- Garnish. Add a little extra rosemary and serve right away.
