These crispy sweet potatoes make a scrumptious and elegant side that’s a cinch to make! Shallots tucked in between the layers make this dish extra aromatic and full of flavor. The perfect healthy compliment to a hearty winter meal!
Yesterday was not a weeknight meal cookin’ kind of a day. It was a I’m-making-Christmas-cookies-til-I-drop-dead kind of a day, because I’m sick, and mothering while sick has to be one of the hardest. things. ever. So, I felt sorry for myself and made cookies. A lot of cookies. Like, four different types. Only to give them away to my friends.
Want to be my friend?
The night before, my savory cravings got the best of me, and I did somehow convince my husband to risk life and limb while working these sweet potatoes on the mandolin. And, somehow, he wrangled the Kitchenaid out of my hands and forced me down for a meal!
I tell ya, that guy’s a keeper.
I’m so glad he did (and so glad he picked up a roasted chicken on the way home, so that our main course wasn’t salted caramel cookies)! This sweet potato dish is not only scrumptious and super fragrant, it’s incredibly easy to make. No cooking, no fuss. Just slice up your potatoes, arrange in your dish, and slather those beautiful layered buds in buttah! Well, butter, olive oil and rosemary. The essential wintertime trio!
I consider this the super-sized version of my Crispy Parmesan-Rosemary Sweet Potato Stacks. Both are so fun to make and full of hearty, healthy goodness. The potatoes are tender on the inside, with buttery-crispy edges and the delicious fragrance of rosemary and shallots.
This sweet potato dish is a must for your holiday table, and any weeknight meals in between that call for something unique and special!
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Crispy Roasted Rosemary Sweet Potatoes
Yield: Serves 4
Ingredients:
3 Tablespoons butter, melted
3 Tablespoons olive oil
1/4 teaspoon crushed dried rosemary, or 1/2 tsp. fresh
3 lbs. (3-4 medium) sweet potatoes, peeled and sliced thinly
1 shallot, peeled and sliced thinly
Kosher salt and freshly cracked black pepper, to taste
Directions:
Preheat oven to 400 degrees F.
Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.
Enjoy!
Adapted from Smitten Kitchen
These look sensational! I love how thinly slices the potatoes are…like little works of art!
I totally baked till I dropped this weekend too. This is the time of year where meals play second fiddle to Christmas baking.
This looks like a quick and easy meal, maybe add some cheese and ham?
This looks totally yummy and I’m glad it’s healthy too. It will probably make an appearance on our Christmas table!
Absolutely gorgeous! I love sweet potatoes and love finding new ways to make them. It’s so hard to be sick with a little one. Take care and feel better! Pinning :)
I’ve been wanting to make a sweet potato dish just like this one for quite some time — it looks incredible! And with roasted chicken, yes! And I’d love to be your friend, which would mean cookies for dessert. :)
Mmmm sweet potatoes are by far one of my favourite five-a-day material, so versatile! This dish looks fantastic!
When you mentioned roast chicken, I remember the days my mum would wanna treat me and my sister, but was perhaps too tired to do any cooking, so we shared a whole roast chicken between the two of us, with a kitchen roll on the table :P It might sound a little random, but I swear sometimes it made for the best dinner! These sweet potatoes would have been a great addition though, yum!
I actually had a bit of a bakomania evening the other day too, I was so restless and had to dooo something :P I am sure your friends will really appreciate the biscuits :D And I hope you’re feeling better now x
This makes such a gorgeous side dish!!!
What a sweet hubby. Cookies are an absolute must when you’re sick, and only homemade will do. No matter how sick I am, I always make a big pot of homemade soup, because store-bought soup just doesn’t cut it. These potatoes look amazing. Pinned.
I want to be your friend! And these potatoes look sooooo good!
i saw this recipe on smitten kitchen and have been dyingggg to make it. but my husband doesn’t like sweet potatoes so i might make a mini versino for myself. not sure i could eat a whole dish. (they’re one of the few veggies he doesn’t like so i don’t have much to complain about–he even eats brussels sprouts.). feel better!
He’s definitely a keeper and so is this potato dish!
Looks delicious! Going to make this for Christmas dinner. Question – did you use fresh or dried rosemary?
Georgia — December 22nd, 2014 @ 9:12 am
I used dried, but you can also use the same amount of fresh, or a little more. Hope you enjoy for your special dinner! Keep in mind, you may need to increase the cooking time slightly depending on the thinness of your potato slices.
Thank you! I just put prepared this ahead of time and will bake tomorrow. I put it in a 1.5L Pampered Chef stonewear covered baker and could only fit 2 sweet potatoes. With all the other food we’re having it should be enough. It looks beautiful! Fingers crossed that it turns out OK being prepared ahead of time and refrigerated over night. Merry Christmas!
This is my first time visiting this site. The unusual arrangement of the sweet potatoes caught my eye. The ingredients sold me immediately! I made this dish for the first time for a Christmas dinner party for 22. It was a huge success! I’ll continue to make these again-especially for company because it looks as inviting as it tastes! BTW, I added diced pancetta. A yummy addition!
This was very good. Followed the method and recipe as is, and wouldn’t change a thing. Thanks!
made this tonight and it was so delicious! I was short on time so I halved the recipe (since there are only two of us, although next time I won’t because the leftovers will be so good!) and I nuked my two sweet potatoes for four minutes to give them a jump start. I than thinly sliced and baked them for 30minutes, then broiled them for about 6 minutes!!! Delicious!! Thank you
Omg!! This recipe looks so delicious.. I need to make it. Thanks ;)
Can you use an onion instead of the shallot?
Sure!
I’m wondering if there is a substitute for the oil and butter? I have a family member who can’t have either. Any thoughts?
Can I make without shallots?
Georgia — November 22nd, 2015 @ 7:52 pm
Yes, you can omit the shallots.
Did it turn out to prepare ahead? Did the potatoes last before roasting?
You can assemble one day ahead, and roast the same day you plan to serve.
Hi, Georgia.
I’d prefer to leave the skins on the potatoes (quicker, easier, more vitamins). Any reason not to?
Thanks for your input – these look fabulous! I plan on tripling and bringing to my in-laws for Thanksgiving this week.
Leaving the skins on should be fine, just make sure to slice your potatoes very thinly. Enjoy!
I just made this for Thanksgiving dinner today. I was looking for something different than just mashed or a sweet potato casserole, and this was it. Everyone loved it, even my husband who doesn’t care much for sweet potatoes. I used the advice from one of the other comments to microwave the potatoes first. I had a big old turkey in my oven so i decided to microwave the sweet potatoes for a bit to soften them and partially cook them so i wouldn’t need to bake them long. worked perfectly. I was able to cut them with ease and no worries of injuring myself being in a rush, and then i could put them in after the turkey came out. Timing worked out great. I love the rosemary and shallot savory flavor. Will definitely make them again.
Just made them for Thanksgiving 2015 and they were a hit! I did toss them in the olive oil and butter instead, and I also added 1/4 C. brown sugar. This recipe is a keeper and oh-so yummy.
we LOVE this recipe! It is so good – I drizzled a tiny bit of white truffle oil on top and it was oh-so-delicious! Question – I’ve made this a couple times now, and mine always turn out soft – is there a trick to them coming out crispier?
Thanks!
Can I make them early that morning and just throw them in for that extra 15 minutes later in the day after my turkey is done? will they come out as good?
If it were me, I’d use refined coconut oil (it lacks the nutritional benefits of unrefined coconut oil, but has a neutral taste) and if they can tolerate it, ghee. Or just the coconut oil. Or reserve the fat from cooking bacon – I think that would be delicious!
This recipe is awesome! I like that this is a savory sweet potato recipe, rather than a sugared sweet potato recipe (you know, the marshmallow sweet potatoes at Thanksgiving kind of recipes). BUT it tastes incredible, looks professional, and it’s healthy and uses WHOLE ingredients (don’t be afraid of the butter!). It also is a good leftover (though no longer crispy-but you could broil it to get some crispiness back). Note: it is a little time consuming (arranging the potato and shallot slices), and you pretty much have to own a mandolin slicer (unless you have rockin’ knife skills). DEFINITELY recommend this dish!
Can you recommend a mandolin slicer that can handle sweet potatoes? Thanks
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