- 2 ½ lbs Sweet potatoes4-5 sweet potatoes, long, slim, as evenly shaped as possible; unpeeled, finely sliced into ⅛-inch thick round
- 2 tbsp Unsalted butter30 g, melted
- 2 tbsp Olive oilplus a little extra for brushing the skillet
- 2 cloves Garlicfinely minced
- 1 tbsp Rosemaryleaves, finely chopped, plus more for garnish
- ¾ tsp Kosher Salt
- ¼ tsp Black pepper
Spiral Sweet Potato Bake
This Spiral Sweet Potato Bake looks impressive but is a snap to make. Thin sweet potato slices beautifully layered in overlapping circles and roasted with butter, olive oil, garlic and rosemary to a crisp perfection. All you need is a mandoline slicer or a sharp knife to prepare this delicious side dish.
Start by thinly slicing the unpeeled sweet potatoes. Aim for about ⅛-inch thick slices so they keep their shape during roasting. Use your hands to toss the sweet potato slices with butter, oil, garlic, rosemary, salt and black pepper, separating the slices as you go. To assemble the bake, gather one stack of sweet potato slices at a time and place them on their sides in an ovenproof skillet around the edges. Repeat until you’re three-quarters of the way around the skillet. Push the slices over so they overlap each other and fill the perimeter of the skillet. Then make a smaller circle in the center. Cover tightly with foil and roast for half an hour. Then remove from the oven and turn the oven temperature up to 450 ℉. Brush the potatoes with a little olive oil and return to the oven. Roast until the top is crisp and starts to brown, about 20 minutes longer. Top with a sprinkle of sea salt flakes and serve.
To make the Spiral Sweet Potato Bake, you will need the following ingredients:
Steps to make Spiral Sweet Potato Bake
Heat the oven to 350 °F. Brush a 10-inch ovenproof skillet with a little olive oil.
Toss sweet potato slices with oil, butter and seasonings
Brush with oil
I tried this recipe tonight. The sweet potatoes came out great and delicious. Thanks for sharing!
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