Sweet Potato Bake

Name: Sweet Potato Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
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)

Prep 15 min Cook 50 min Serves 6 Source

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)

Steps

1
Preheat oven to 180°C/350°F (all oven types). Brush skillet base and sides with a little olive oil.
2
Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this.
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.
4
Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices. (See post for details)
5
Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
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.
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).
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.