Spiral Sweet Potato Bake

Meet your new most loved yam formula! Set in an entrancing ringed example, this Sweet Potato Bake is easy to make, eye-getting and tastes shockingly better than it looks. Here is a brilliant, extraordinary event commendable side dish that is still simple enough for supper this evening!


• 4 -5 sweet potatoes
• 30g / 2 tbsp unsalted butter
• 2 garlic cloves
• 2 tbsp olive oil
• 3/4 tsp kosher / cooking salt
• 1/4 tsp black pepper
• 1 tbsp rosemary leaves


• Preheat oven to 180°C/350°F. Brush skillet base and sides with a little olive oil.
• Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this.
• 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.
• Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices.
• Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft.
• 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.
• Bake uncovered 20 minutes: Bake 20 minutes until tops are golden and slightly crisp, and potato is cooked through.
• 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.

Enjoy your Spiral Sweet Potato Bake and let us know your thoughts on the comment below!

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