Spiral Sweet Potato Bake

Name: Spiral Sweet Potato Bake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Western
Ingredients: 1.3 kg (2½ lb) sweet potatoes, 4–5; skin on, finely sliced; 30 g (2 tbsp) unsalted butter, melted; 2 cloves garlic cloves, finely minced; 2 tbsp olive oil, plus a little extra for brushing the skillet; ¾ tsp kosher or cooking salt; ¼ tsp black pepper; 1 tbsp rosemary leaves, finely chopped, plus more for garnish and serving

Overhead view of a ring of browned sweet potato slices with rosemary in a black skillet. — Sweet potato slices arranged in overlapping circles and baked until browned.

Thinly sliced sweet potatoes are tossed with garlic, rosemary, butter, and olive oil, then baked in overlapping circles until tender with golden, slightly crisp tops.

By Cookin' KitchenOctober 18, 2026

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Total: 1 hour 5 minutes
Servings: 6 servings

Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 6

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Recipe

Spiral Sweet Potato Bake

Thinly sliced sweet potatoes are tossed with garlic, rosemary, butter, and olive oil, then baked in overlapping circles until tender with golden, slightly crisp tops.

Cookin' · https://cookin.club/recipes/spiral-sweet-potato-bake

Prep: 15 minutes
Cook: 50 minutes
Total: 1 hour 5 minutes
Servings: 6

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Ingredients

6 servings

For 6 servings

1.3 kg (2½ lb) sweet potatoes, 4–5; skin on, finely sliced
30 g (2 tbsp) unsalted butter, melted
2 cloves garlic cloves, finely minced
2 tbsp olive oil, plus a little extra for brushing the skillet
¾ tsp kosher or cooking salt
¼ tsp black pepper
1 tbsp rosemary leaves, finely chopped, plus more for garnish and serving

Equipment

Oven
Skillet
Large bowl
Mandoline
Aluminum foil
Knife or skewer

Instructions

Step 1: Preheat the oven to 180°C/350°F. Brush the base and sides of a skillet with a little olive oil.
Step 2: Slice the potatoes 3–4 mm thick. A mandoline can make quick work of slicing them.
Step 3: Put the potato slices in a large bowl. Add all the melted butter, 1 tablespoon of the olive oil, garlic, rosemary, salt, and pepper. Toss well with your hands, separating the slices so they are all coated with oil.
Step 4: Layer the potato slices in the skillet in overlapping circles.
Step 5: Cover the skillet with foil and bake for 30 minutes, until the potato is quite soft and almost fully cooked.
Step 6: Remove the skillet from the oven and increase the temperature to 220°C/430°F (200°C fan-forced). Remove the foil and brush the potatoes with the remaining 1 tablespoon of oil.
Step 7: Bake uncovered for 20 minutes, until the tops are golden and slightly crisp and the potatoes are cooked through. Check with a knife or skewer.
Step 8: If desired, scatter with more rosemary leaves, a whole sprig of rosemary, and a pinch of sea salt flakes. Serve immediately; the sweet potato loses crispness as it cools.

Notes

Serve soon after baking: the edges soften as the dish cools. Leftovers remain tasty, though they will be soft; the recipe notes that slabs can be pan-fried until golden.

Nutrition per serving

Calories: 239 kcal
Fat: 9 g
Saturated fat: 3 g
Carbohydrates: 38 g
Sugar: 8 g
Fiber: 6 g
Protein: 3 g
Sodium: 395 mg
Cholesterol: 10 mg

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

This sweet potato bake layers thin slices in overlapping circles with garlic, rosemary, butter, and olive oil. Bake it covered until nearly tender, then uncover it to brown the tops. Serve it straight from the oven while the edges are at their crispest.