I nearly feel awful composition a formula for these fresh simmered sweet potatoes since they are SO EASY to make. The trap is actually all in making it look beautiful by cutting the sweet potatoes dainty enough so they can be stacked on one another and make a cool domino layer impact.
This sweet potato side dish is the ideal alternative to convey to occasion gatherings and potlucks since it would appear that you invested such a great amount of energy in it.
While picking your sweet potatoes at the market, ensure every potato is long and round and that all have a comparative shape. This will help keep things uniform and make everything heat in the meantime.
- 2 pounds Sweet Potatoes
- 3 tbsp Butter or Ghee
- 1 tsp Garlic Powder
- 2 sprigs Rosemary, chopped
- 1 tsp Salt
- ½ tsp Ground Black Pepper
INSTRUCTIONS
- Preheat your oven to 400 degrees.
- Slice sweet potatoes into ⅛ inch rounds using a very sharp knife or a mandolin.
- Melt 3 tbsp butter or ghee (in microwave or on stovetop) and pour 1 tbsp into baking dish coating all sides of the pan or dish you’re using.
- With remaining butter or ghee, stir in rosemary, salt, pepper and garlic powder and set aside.
- Layer sweet potato rounds stacking them on top of each other in the greased pan creating a round or square pattern as seen in the photos.
- Once sweet potato rounds are set in the pan, pour or brush the butter herb mixture over the top of the sweet potatoes making sure they are coated evenly.
- Cover with foil and place into preheated oven for 45-50 minutes or until potatoes are cooked through.
- Once potatoes are cooked through, remove foil and place under the broiler for 5-7 minutes or until desired crispy top consistency is reached. **this varies with each oven.
- Let cool 10 minutes before serving hot.
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