Sweet Potato Bake
Dr. Amy Sapola
4 -5 Sweet Potatoes (each 6cm / 2.5" wide, 20cm / 8" long, as evenly shaped as possible); finely sliced, skin on
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 Salt
1/4 tsp Black Pepper
1 tbsp Rosemary Leaves, finely chopped , plus more for garnish
Preheat oven to 180°C/350°F. Brush skillet base and sides with a little olive oil.
Slice potatoes 3-4mm thick. A mandoline will make short work of this.
Place in large bowl, pour in all butter plus 1 tbsp. olive oil, rosemary, salt and pepper. Toss well with hands, separating the slices so they are all coated with oil.
Layer potato in skillet in a circular pattern, overlapping the slices.
Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
Remove from oven, turn up to 220°C/430°F (200°C fan). Remove foil, brush potato with remaining 1 tbsp. oil.
Bake 20 minutes until tops are golden and slightly crisp, and potato is cooked through (check with a knife or skewer).
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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