Sweet Potato Bake

• portionen: 6 servings
• aktive zeit: 15 minutes
• gesamtzeit: 1 hour 5 minutes

Zutaten

1 ¼ kg / 2.5 lb 4 -5 sweet potatoes

30g / 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 / cooking salt

1/4 tsp black pepper

1 tbsp rosemary leaves, finely chopped (, plus more for garnish / serving)

Anweisungen

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. (See post for details)

Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked).

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 (check with a knife or skewer).

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.

Nährwertangaben

• Kalorien: 239 kcal
• Gesamtfett: 9 g
• Gesättigtes Fett: 3 g
• Transfett: 1 g
• Cholesterin: 10 mg
• Natrium: 395 mg
• Gesamtkohlenhydrate: 38 g
• Ballaststoffe: 6 g
• Zucker insgesamt: 8 g
• Eiweiß: 3 g