I love this recipe because it looks like it takes a lot more work than it actually does. Peeling and slicing the sweet potatoes with a peeler and my favorite OXO mandoline (which comes with my favorite finger guard — use it, love it, learn from me!) takes about five minutes total. It’s super easy when you’ve got good tools.
Adding in rosemary takes these sweet potatoes from dessert potential to savory side, which will likely go on my Thanksgiving menu this year. I know, planning early! I can’t help myself. Oooor maybe I’ll just serve two sweet potato sides, one savory and one sweet? You can’t really go wrong with sweet potato anything, amirite?
Take a peek at the rest of my fall-themed recipes for similar ideas for your Thanksgiving menu.
Want more recipes in your life?
Here’s the easier-than-it-seems recipe:
- 2 Tablespoons butter, melted
- 1 Tablespoon olive oil (not extra virgin)
- 1/4 teaspoon crushed dried rosemary, or 1/2 tsp. fresh, plus more for garnish
- 2 lbs. (2-3 medium) sweet potatoes, peeled and thinly sliced (I use this OXO mandonline)
- 1 small shallot, peeled and sliced
- salt and black pepper to taste
- Preheat oven to 425 F.
- Combine melted butter, oil, and rosemary in a bowl.
- Pour 1 tablespoon of butter mixture in the bottom of a 1-quart baking dish.
- Arrange sweet potato slices vertically in the dish.
- Add a slice of shallot between every few slices of sweet potato.
- Brush top of sweet potatoes with remaining butter mixture.
- Season with salt and pepper.
- Cover dish with foil and roast for 1 hour, covered, until sweet potatoes are tender. Feel free to brush on a bit more oil at the halfway mark, if needed.
- Increase oven heat to 450 F. Remove foil and roast another 15-20 minutes, until browned.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!