Sweet Potato Bake is a warm and flavorful dish that’s perfect for any meal. The sweet potatoes become soft and creamy while the edges get a lovely crisp. This dish is great as a side or even as a main dish when you want something comforting and healthy.
Why Make This Recipe
Making Sweet Potato Bake is a wonderful way to enjoy the natural sweetness and nutrition of sweet potatoes. It’s simple to prepare, uses few ingredients, and can please both family and guests. Plus, it’s an excellent way to get more veggies into your diet.
How to Make Sweet Potato Bake
Follow these easy steps to create a delicious Sweet Potato Bake.
Ingredients
- 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)
Directions
- Preheat your oven to 180°C/350°F. Brush the base and sides of a skillet with a little olive oil.
- Slice the potatoes into 3-4 mm thick rounds. Using a mandoline can make this task easier.
- In a large bowl, toss the potato slices with the melted butter, 1 tablespoon of olive oil, chopped rosemary, salt, and black pepper. Make sure to coat all the slices well.
- Layer the potato slices in the skillet in a circular pattern, overlapping them as you go.
- Cover the skillet with foil and bake in the oven for 30 minutes, until the potatoes are quite soft and almost fully cooked.
- After 30 minutes, remove the skillet from the oven and increase the temperature to 220°C/430°F (200°C fan). Take off the foil and brush the top of the potatoes with the remaining olive oil.
- Bake uncovered for another 20 minutes, until the tops are golden and slightly crisp, and the potatoes are cooked through. You can check this by inserting a knife or skewer into the potatoes.
- Once done, scatter a few more rosemary leaves on top. If you like, add a whole sprig of rosemary and a pinch of sea salt flakes for extra flavor. Serve immediately, as sweet potatoes lose their crispiness as they cool down.
How to Serve Sweet Potato Bake
Sweet Potato Bake is delicious on its own, but you can also serve it with a side of salad or some grilled chicken for a complete meal. It works great for dinner parties or family gatherings, as it looks beautiful and tastes amazing.
How to Store Sweet Potato Bake
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave when you’re ready to enjoy it again.
Tips to Make Sweet Potato Bake
- Use a variety of sweet potatoes for different flavors and textures.
- Don’t skip the rosemary; it adds wonderful flavor to the dish.
- If you want a bit of heat, you can add a pinch of red pepper flakes.
Variation
You can add cheese on top before the final baking for a cheesy Sweet Potato Bake. Another variation is to mix in some cooked spinach or other vegetables to the layers for additional nutrition and flavor.
FAQs
1. Can I use other types of potatoes?
Yes, you can use regular potatoes, but the taste and texture will be different. Sweet potatoes give a sweet and unique flavor.
2. How do I know when the sweet potatoes are done?
You can check with a knife or skewer. It should slide through easily when the potatoes are cooked.
3. Can I make this ahead of time?
Yes! You can prepare the dish earlier in the day and bake it right before serving. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Sweet Potato Bake
Ingredients
Main Ingredients
- 1.25 kg 4 – 5 sweet potatoes Sliced into 3-4 mm thick rounds
- 30 g unsalted butter (melted)
- 2 cloves garlic (finely minced)
- 2 tbsp olive oil (plus a little extra for brushing the skillet)
- ¾ tsp kosher / cooking salt
- ¼ tsp black pepper
- 1 tbsp rosemary leaves, finely chopped (plus more for garnish / serving)
Instructions
Preparation
- Preheat your oven to 180°C/350°F. Brush the base and sides of a skillet with a little olive oil.
- Slice the potatoes into 3-4 mm thick rounds. Using a mandoline can make this task easier.
- In a large bowl, toss the potato slices with the melted butter, 1 tablespoon of olive oil, chopped rosemary, salt, and black pepper. Make sure to coat all the slices well.
- Layer the potato slices in the skillet in a circular pattern, overlapping them as you go.
Baking
- Cover the skillet with foil and bake in the oven for 30 minutes, until the potatoes are quite soft and almost fully cooked.
- After 30 minutes, remove the skillet from the oven and increase the temperature to 220°C/430°F (200°C fan). Take off the foil and brush the top of the potatoes with the remaining olive oil.
- Bake uncovered for another 20 minutes, until the tops are golden and slightly crisp, and the potatoes are cooked through.
- Once done, scatter a few more rosemary leaves on top. If you like, add a whole sprig of rosemary and a pinch of sea salt flakes for extra flavor.
- Serve immediately, as sweet potatoes lose their crispiness as they cool down.
