Sweet Potato Bake | Daily Dine

Sweet Potato Bake

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!

View original recipe on recipetineats.com

side-dishwestern

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

Servings: 6

Nutritional Information

Calories:239 kcal

Carbohydrate:38 g

Cholesterol:10 mg

Fat:9 g

Dietary Fiber:6 g

Protein:3 g

Saturated Fat:3 g

Sodium:395 mg

Sugar:8 g

Trans Fat:1 g

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)

Instructions

Step 1
Preheat oven to 180°C/350°F (all oven types). Brush skillet base and sides with a little olive oil.
Step 2
Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this.
Step 3
Toss: Place in large bowl, pour in all butter plus 1 tbsp olive oil, garlic, rosemary, salt and pepper. Toss well with hands, separating the slices so they are all coated with oil.
Step 4
Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices. (See post for details)
Step 5
Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
Step 6
Brush with oil: Remove from oven, turn up to 220°C/430°F (200°C fan-forced). Remove foil, brush potato with remaining 1 tbsp oil.
Step 7
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).
Step 8
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.

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