Crispy Roasted Sweet Potato Skillet

There is a humble beauty in root vegetables, but this recipe elevates the simple sweet potato into a centerpiece worthy of the holiday table. Arranged in a mesmerizing spiral within a cast-iron skillet, the potatoes take on a form reminiscent of a rustic flower.

The magic of this dish lies in the textures. By slicing the potatoes thin and baking them first covered, then uncovered, you achieve a delightful contrast. The bottoms become soft and creamy, absorbing the garlic and butter, while the exposed edges turn golden and irresistibly crisp. With the skins left on and the scent of rosemary wafting from the oven, it is a dish that feels deeply grounded and comforting.

Prep time: 20 minutes Cook time: 50 minutes Yields: Serves 4 to 6

The Ingredients

• 2.5 lb sweet potatoes (about 4-5), finely sliced, skin on
• 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced
• 2 tbsp olive oil, divided, plus extra for greasing
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp rosemary leaves, finely chopped, plus more for garnish

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly brush the bottom and sides of a 10-inch cast-iron skillet (or round baking dish) with a little olive oil.
2. Slice Uniformly: Slice the sweet potatoes approximately 3-4mm thick. Leaving the skin on adds texture and rustic appeal. Tip: A mandoline slicer will make short work of this and ensure every slice is the exact same thickness, which helps them cook evenly.
3. Season: Place the potato slices in a large bowl. Pour in the melted butter, 1 tablespoon of the olive oil, the minced garlic, chopped rosemary, salt, and pepper. Use your hands to toss everything well, separating the slices to ensure each one is coated in the savory oil mixture.
4. The Spiral: Arrange the potato slices in the skillet in a circular pattern, starting from the outside and working your way in, overlapping them like fallen dominoes. Pack them relatively tightly.
5. Steam Bake: Cover the skillet tightly with foil. Bake for 30 minutes. This step steams the potatoes so they become tender inside.
6. Crisp Bake: Remove the skillet from the oven and increase the temperature to 430°F (220°C). Remove the foil. Brush the tops of the potatoes with the remaining 1 tablespoon of olive oil.
7. Finish: Return the skillet to the oven and bake uncovered for another 20 minutes. The tops should be golden and slightly crisp, and the potatoes should be cooked through (test with a knife).
8. Serve: Scatter with fresh rosemary sprigs and a pinch of flaky sea salt if desired. Serve immediately—sweet potatoes lose their crispiness quickly as they cool!

Notes from the Kitchen

• Selecting Potatoes: Try to pick sweet potatoes that are roughly the same diameter. This makes creating the spiral pattern much easier and looks more uniform in the pan.
• Mandoline Safety: If using a mandoline, always use the hand guard. The blades are incredibly sharp. If cutting by hand, take your time to get the slices as thin and even as possible.
• Garlic Warning: Since minced garlic can burn at high temperatures, try to tuck the garlic pieces in between the potato slices rather than leaving them exposed on the very top edges.

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Crispy Roasted Sweet Potato Skillet

Thinly sliced sweet potatoes arranged in a beautiful rustic spiral and roasted until golden. Flavored with minced garlic, fresh rosemary, and butter, this cast-iron skillet dish offers the perfect textural contrast of creamy centers and crispy edges. It is a stunning, healthy side dish that looks far more complicated than it actually is.

Cooking Method: Baking Courses: Side Dishes

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Prep Time 20 mins Cook Time 50 mins Total Time 1 hr 10 mins Difficulty: Beginner Cooking Temp: 350  F Servings: 6

Ingredients

Servings

• 2.5 lb sweet potatoes (about 4-5)
• 2 tbsp unsalted butter, melted
• 2 garlic cloves, finely minced
• 2 tbsp olive oil, divided, plus extra for greasing
• ¾ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp rosemary leaves, finely chopped, plus more for garnish

Instructions

Preheat and Prep:

1. Preheat your oven to 350°F (175°C). Lightly brush the bottom and sides of a 10-inch cast-iron skillet (or round baking dish) with a little olive oil.

Slice Uniformly:

1. Slice the sweet potatoes approximately 3-4mm thick. Leaving the skin on adds texture and rustic appeal. Tip: A mandoline slicer will make short work of this and ensure every slice is the exact same thickness, which helps them cook evenly.

Season:

1. Place the potato slices in a large bowl. Pour in the melted butter, 1 tablespoon of the olive oil, the minced garlic, chopped rosemary, salt, and pepper. Use your hands to toss everything well, separating the slices to ensure each one is coated in the savory oil mixture.

The Spiral:

1. Arrange the potato slices in the skillet in a circular pattern, starting from the outside and working your way in, overlapping them like fallen dominoes. Pack them relatively tightly.

Steam Bake:

1. Cover the skillet tightly with foil. Bake for 30 minutes. This step steams the potatoes so they become tender inside.

Crisp Bake:

1. Remove the skillet from the oven and increase the temperature to 430°F (220°C). Remove the foil. Brush the tops of the potatoes with the remaining 1 tablespoon of olive oil.

Finish:

1. Return the skillet to the oven and bake uncovered for another 20 minutes. The tops should be golden and slightly crisp, and the potatoes should be cooked through (test with a knife).

Serve:

1. Scatter with fresh rosemary sprigs and a pinch of flaky sea salt if desired. Serve immediately—sweet potatoes lose their crispiness quickly as they cool!

Note

Selecting Potatoes: Try to pick sweet potatoes that are roughly the same diameter. This makes creating the spiral pattern much easier and looks more uniform in the pan.

Mandoline Safety: If using a mandoline, always use the hand guard. The blades are incredibly sharp. If cutting by hand, take your time to get the slices as thin and even as possible.

Garlic Warning: Since minced garlic can burn at high temperatures, try to tuck the garlic pieces in between the potato slices rather than leaving them exposed on the very top edges.

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