Ingredients
- 4 -5 sweet potatoes (each 6cm / 2.5″ wide, 20cm / 8″ long, as evenly shaped as possible); finely sliced, skin on
- 2 tbsp unsalted butter, melted
- 2 garlic cloves, finely minced
- 2 tbsp olive oil, plus a little extra for brushing the skillet
- 3/4 tsp Kosher salt
- 1/4 tsp black pepper
- 1 tbsp rosemary leaves, finely chopped, plus more for garnish
Directions
Step 1
Preheat oven to 180°C/350°F. Brush skillet base and sides with a little olive oil.
Step 2
Slice potatoes 3-4mm thick. A mandoline will make short work of this.
Step 3
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.
Step 4
Layer potato in skillet in a circular pattern, overlapping the slices.
Step 5
Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).
Step 6
Remove from oven, turn up to 220°C/430°F (200°C fan). Remove foil, brush potato with remaining 1 tbsp. oil.
Step 7
Bake 20 minutes until tops are golden and slightly crisp, and potato is cooked through (check with a knife or skewer).
Step 8
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.
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