Rosemary Sweet Potato Bake with Garlic Butter
Thin sweet potato rounds layered in a skillet with garlic butter and rosemary.
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.
Notes
Substitutions: Dried rosemary can stand in for fresh, using less than the fresh amount, and shredded cheese can go on top before the uncovered bake.
Tips: Slice evenly with a mandoline and seal the foil tightly.
Storage: Refrigerate for 3 days. Reheat to 165 degrees F. Do not freeze.