Name: Savory Rosemary Sweet Potatoes
Prep time: 15 min
Cook time: 75 min
Ingredients: 8 tablespoons butter (1 stick) (melted); 1/4 teaspoon crushed dried rosemary (or 1/2 tsp. fresh rosemary); 3 lbs. 3-4 medium sweet potatoes, peeled and sliced thin; 1 shallot (peeled and sliced thin); sea salt and pepper (to season)

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Melt in your mouth Savory Rosemary Sweet Potatoes…these are our favorite sweet potatoes!

Move over sweet potato casserole …it’s all about these baked savory rosemary sweet potatoes now! This is now my go-to recipe when it comes sweet potatoes, it’s so good! You’ll have to try them this year for your big Thanksgiving Feast!
I’ve shared my love for this ceramic mandolin before, because it’s such a big kitchen helper when you need to slice vegetables really thin. Please be careful! It’s very sharp. If you’re worried about accidentally slicing your fingers, this cut resistant glove is a must!

Ingredients:

8 tablespoons butter (1 stick)
1/4 teaspoon crushed dried rosemary or 1/2 teaspoon fresh rosemary
3 lbs. sweet potatoes, peeled and sliced thin
1 shallot, peeled and sliced thin
sea salt and pepper to season

How to make Scalloped Sweet Potatoes:

Preheat oven to 400.
Combine melted butter and crushed rosemary in a glass bowl. Pour about 2 tablespoons of the melted butter rosemary mixture in the bottom of your circular baking dish.
Toss the rest of the melted butter and rosemary with all the sliced sweet potatoes and shallots. Season well with salt and pepper. If needed, use your hands to help toss and coat the potatoes in the rosemary butter mixture well.
Arrange the potato slices vertically in the dish.
Cover the baking dish with foil and roast for 1 hour, covered, until potatoes are tender.
Increase oven heat to 450 degrees.
Remove the foil cover and roast another 10-15 minutes, until the tops of the potatoes become browned and crispy. Enjoy!

peeling sweet potatoes | NoBiggie.net — Peel all of the sweet potatoes.

thinly sliced sweet potatoes | NoBiggie.net — Thinly slice all of the sweet potatoes. We love a mandolin to get thin slices.

scalloped sweet potatoes | NoBiggie.net — Toss the sweet potatoes with melted butter and all the seasoning.

buttered sweet potatoes | NoBiggie.net — Once tossed in the melted butter, add all the seasonings: salt, pepper, dried crushed rosemary and sliced shallot.

crispy roasted sweet potatoes | NoBiggie.net — Arrange all the thinly sliced sweet potatoes vertically in your baking dish and cover with foil to bake.

If you love melt in your mouth thinly sliced buttery sweet potatoes, you will love this recipe. From a basic baked sweet potato to our sweet potato casserole, these scalloped style sweet potatoes are right in the middle.

Toss all the sweet potatoes in melted butter. Season well with lots of salt and pepper.

Make Ahead:

Because there is always so much to prepare on Thanksgiving, this is a great recipe to make ahead. You can make it up to 2 days in advance. Cover with foil and store in the fridge until ready to bake. We do not recommend freezing this recipe.

Store:

If you are lucky to have any of these sweet potatoes leftover, they make a delicious addition to lunch the next day. They will keep up to 3-5 days refrigerated. Warm up in the microwave when ready to eat.

Shallots vs. Yellow Onions:

The shallots in this recipe add such a great flavor. A shallot is different than an onion in that it has more of a sweet flavor with just a little bit of sharpness, compared to onions that bring more heat and sharpness in flavor.

Variations:

Use olive oil rather than butter. We love the rich flavor of butter, but you can swap it with olive oil if you prefer.
Use different dried herbs rather than dried rosemary. Dried basil, dried thyme or dried oregano would be great in this.
Use a yellow or white onion in the place of the shallot. If you’d like to take some of the sharpness of the onion away, you can sauté the onion before tossing it with the sweet potato.

We made a short video so you can see them come together in a quick minute.

Savory Rosemary Sweet Potatoes

Thinly sliced sweet potatoes roasted in the oven with butter and herbs. These potatoes melt in your mouth.

Course Side Dish

Cuisine American

Keyword roasted sweet potatoes

Prep Time 15 minutes

Cook Time 1 hour 15 minutes

Author Kami | NoBiggie.net

Ingredients

8 tablespoons butter (1 stick) melted
1/4 teaspoon crushed dried rosemary or 1/2 tsp. fresh rosemary
3 lbs. 3-4 medium sweet potatoes, peeled and sliced thin
1 shallot peeled and sliced thin
sea salt and pepper to season

Instructions

Preheat oven to 400.
Combine melted butter and crushed rosemary in a glass bowl.
Pour about 2 tablespoons of the melted butter rosemary mixture in the bottom of your circular baking dish.
Toss the rest of the melted butter and rosemary with all the sliced sweet potatoes and shallots. Season well with salt and pepper.
Use your hands to help toss and coat the potatoes in the rosemary butter mixture well.
Arrange the potato slices vertically in the dish.
Cover the baking dish with foil and roast for 1 hour, covered, until potatoes are tender
Increase oven heat to 450 degrees.
Remove the foil cover and roast another 10-15 minutes, until the tops of the potatoes become browned and crispy. Enjoy!