Move over sugary sweet -sweet potatoes …it’s all about these savory rosemary sweet potatoes now! We had an early Thanksgiving over the weekend, and I brought these thinly sliced buttery rosemary sweet potatoes and they were a hit! This is now my go-to recipe when it comes sweet potatoes, it’s so good! You’ll have to try them this year for your big Thanksgiving Feast!
We made a short video so you can see them come together in a quick minute.
I’ve shared my love for this ceramic mandolin before, because it’s such a big kitchen helper when you need to slice vegetables really thin. Please be careful! It’s very sharp. If you’re worried about accidentally slicing your fingers, this cut resistant glove is a must!
Because this is cooking and not baking, the measurements are not exact here. Just peel and slice as many sweet potatoes as you’ll need to fill your baking dish. I had this round baking dish, and I used about 5-6 small sweet potatoes.
The full recipe will be below to print. Toss all the sweet potatoes in melted butter. Season well with lots of salt and pepper.
- 1 stick butter, melted
- ¼ teaspoon crushed dried rosemary, or ½ tsp. fresh rosemary
- 3 lbs. (3-4 medium) sweet potatoes, peeled and sliced thin
- 1 shallot, peeled and sliced thin
- sea salt and pepper, to season
- Preheat oven to 400.
- Combine melted butter and crushed rosemary in a glass bowl.
- Pour about 2 tablespoons of the melted butter rosemary mixture in the bottom of your circular baking dish.
- Toss the rest of the melted butter and rosemary with all the sliced sweet potatoes and shallots. Season well with salt and pepper.
- Use your hands to help toss and coat the potatoes in the rosemary butter mixture well.
- Arrange the potato slices vertically in the dish.
- Cover the baking dish with foil and roast for 1 hour, covered, until potatoes are tender
- Increase oven heat to 450 degrees.
- Remove the foil cover and roast another 10-15 minutes, until the tops of the potatoes become browned and crispy. Enjoy!
I’m excited for you to give them a go! They’re so delicious!
Note: In these photos, I used the thyme as a herb garnish, only because I couldn’t find fresh rosemary at the store. There is no thyme in this recipe…just rosemary…dried rosemary.