Sweet Potato Bake

Ingredients

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

Method

1. Preheat oven to 180°C/350°F. 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, 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).30 min timer
6. Brush with oil: Remove from oven, turn up to 220°C/430°F (200°C fan). 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).20 min timer
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.