Melt in your mouth Savory Rosemary Sweet Potatoes…these are our favorite sweet potatoes!
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!
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.
We made a short video so you can see them come together in a quick minute.
Savory Rosemary Sweet Potatoes
- 1 stick butter melted
- 1/4 teaspoon crushed dried rosemary or 1/2 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!
If your potato slices are thicker than shown, you may need to increase the cooking time.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
I’m excited for you to give them a go! They’re so delicious!
*Recipe adapted from The Comfort of Cooking and Smitten Kitchen.
Note: In these photos, I used the thyme as an herb garnish, only because I couldn’t find fresh rosemary at the store. There is no thyme in this recipe…just rosemary…dried rosemary.