Thinly sliced sweet potatoes roasted in the oven with butter and herbs. These potatoes melt in your mouth.
Course:
Side Dish
Cuisine:
American
Keyword:
roasted sweet potatoes
Author: Kami | NoBiggie.net
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8
tablespoons
butter (1 stick)
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.
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Toss the rest of the melted butter and rosemary with all the sliced sweet potatoes and shallots. Season well with salt and pepper.
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Use your hands to help toss and coat the potatoes in the rosemary butter mixture well.
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Arrange the potato slices vertically in the dish.
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Cover the baking dish with foil and roast for 1 hour, covered, until potatoes are tender
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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.