Introduction

This Sweet Potato Bake is a comforting and elegant side dish featuring tender, thinly sliced sweet potatoes infused with garlic and rosemary. Baked to golden perfection, it’s an easy way to elevate simple ingredients into something special for any meal.

Sweet Potato Bake with Rosemary and Garlic Recipe - Recipe Image

Ingredients

1.25 kg / 2.5 lb sweet potatoes (4–5 medium)
30g / 2 tbsp unsalted butter, melted
2 garlic cloves, finely minced
2 tbsp olive oil, plus extra for brushing the skillet
3/4 tsp kosher or cooking salt
1/4 tsp black pepper
1 tbsp rosemary leaves, finely chopped, plus more for garnish

Instructions

Step 1: Preheat the oven to 180°C (350°F). Brush the base and sides of a skillet with a little olive oil to prevent sticking.
Step 2: Slice the sweet potatoes into 3–4mm thick pieces. Using a mandoline slicer makes this quicker and more uniform.
Step 3: Place the sliced potatoes in a large bowl. Add the melted butter, 1 tablespoon olive oil, rosemary, salt, pepper, and minced garlic. Toss well with your hands, making sure each slice is coated evenly.
Step 4: Arrange the potato slices in the skillet in a circular overlapping pattern to create an even layer.
Step 5: Cover the skillet with foil and bake for 30 minutes, until the potatoes are quite soft but not fully browned.
Step 6: Remove from the oven and increase the temperature to 220°C (430°F) or 200°C fan. Take off the foil and brush the potato top with the remaining 1 tablespoon of olive oil.
Step 7: Bake uncovered for another 20 minutes until the tops turn golden, slightly crisp, and the potatoes are fully cooked. Test doneness with a knife or skewer.
Step 8: Garnish with extra rosemary leaves and a sprig of rosemary. Add a pinch of sea salt flakes if you like. Serve immediately for the best texture.

Tips & Variations

For even cooking, try to slice the potatoes as uniformly thin as possible; a mandoline slicer is ideal.
Add a sprinkle of grated Parmesan or cheddar cheese before the final bake for a cheesy twist.
Substitute fresh rosemary with thyme or sage for a different herb flavor profile.
Use a cast-iron skillet or ovenproof dish to help achieve evenly crisped edges.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in a low oven to restore some crispiness, but note that sweet potato tends to soften as it cools and reheats.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply replace the butter with extra olive oil or a plant-based margarine to keep it vegan-friendly without loss of flavor.

Can I use regular potatoes instead of sweet potatoes?

You can, but regular potatoes will have a different texture and flavor. Adjust baking time as needed to ensure they are tender and golden.

Sweet Potato Bake with Rosemary and Garlic Recipe

Print Recipe

★★★★★

4.6 from 108 reviews

A deliciously simple and flavorful Sweet Potato Bake featuring tender slices of sweet potato infused with garlic, rosemary, and olive oil, baked to golden perfection with a crispy top. This hearty side dish combines aromatic herbs with a buttery, savory touch, perfect for cozy meals or festive occasions.

Author: Stella
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Yield: 4–6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Sweet Potatoes

1.25 kg / 2.5 lb sweet potatoes (4–5 medium-sized)

Seasoning & Coating

30g / 2 tbsp unsalted butter, melted
2 garlic cloves, finely minced
2 tbsp olive oil, plus extra for brushing the skillet
3/4 tsp kosher or cooking salt
1/4 tsp black pepper
1 tbsp rosemary leaves, finely chopped, plus more for garnish / serving

Instructions

Preheat Oven and Prepare Skillet: Preheat your oven to 180°C (350°F). Lightly brush the base and sides of a skillet with olive oil to prevent sticking during baking.
Slice Sweet Potatoes: Using a sharp knife or mandoline, slice the sweet potatoes into even 3-4mm thick slices to ensure uniform cooking and texture.
Toss Sweet Potatoes in Seasoning: Place the potato slices in a large bowl. Add melted butter, 1 tablespoon of olive oil, chopped rosemary, salt, and pepper. Toss well with your hands, ensuring each slice is evenly coated and separated for even baking.
Arrange Potatoes in Skillet: Layer the coated potato slices in the oiled skillet in a circular, overlapping pattern to create an attractive presentation and even heat distribution.
Bake Covered for Initial Cooking: Cover the skillet tightly with foil and bake at 180°C (350°F) for 30 minutes. This softens the potatoes and begins cooking them through.
Increase Oven Temperature and Oil Top: Remove foil, increase oven temperature to 220°C (430°F) or 200°C for fan ovens. Brush the tops of the potatoes with the remaining 1 tablespoon of olive oil to promote browning.
Bake Uncovered for Crisp Finish: Return skillet to oven and bake uncovered for an additional 20 minutes, until the tops are golden and crispy and the potatoes are fully tender when tested with a knife or skewer.
Serve and Garnish: Sprinkle extra rosemary leaves and sea salt flakes on top before serving. Serve immediately to enjoy the crispy texture, as it softens as it cools.

Notes

Using a mandoline for slicing ensures uniform thickness and faster cooking.
Ensure the skillet is brushed well with olive oil to prevent sticking during baking.
Covering while baking helps the sweet potatoes cook evenly and stay moist before crisping the top.
Serve immediately after baking to enjoy the crisp texture—sweet potato bake tends to soften as it cools.
Rosemary can be substituted with thyme or sage for a different herb flavor.
This dish pairs well with roasted meats or can be served as a vegetarian main with a salad.

Keywords: Sweet Potato Bake, Roasted Sweet Potatoes, Baked Sweet Potatoes, Side Dish, Vegetarian, Rosemary Sweet Potatoes