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Crispy Roasted Rosemary Sweet Potatoes

A little crisp, a little sweet and slightly buttery this is a wonderful side dish.


  • 3 tbs butter, melted

  • 3 tbs olive oil

  • 1/4 tsp crushed dried rosemary, or 1/2 tsp fresh rosemary

  • 3 lbs or 3-4 medium sweet potatoes, peeled and thinly sliced

  • 1 shallot, peeled and sliced thinly

  • kosher salt and freshly cracked pepper to taste



Preheat oven to 400 degrees F

Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tbs of butter-oil mixture into the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush the top with remaining butter-oil mixture. Season generously with salt and pepper. Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 450 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.

Such a perfect and healthy side dish to complement your meal! Enjoy!


Original Recipe: The Comfort of Cooking

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