Oh no! Thanksgiving is almost here and you have no idea what to make. Have no fear, we've got what is likely one of the *easiest* recipes for you to whip up. It'll also look pretty on the Thanksgiving table. Get ready for whispers of "ohhh, who made that?" Surprise - it was you.
- 2.5 lb sweet potatoes, finely sliced (roughly 4 or 5 - this can change depending on how large they are)
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp olive oil
- ½ tsp paprika
- ¼ onion powder
- ¾ tsp salt (adjust to taste)
- ¼ tsp black pepper (adjust to taste)
- 1 tbsp rosemary leaves, finely chopped
- Preheat the oven to 375°F. Brush the skillet base and sides with a little olive oil.
- Slice potatoes 3-4mm thick. Using a mandolin will speed up this process, but it isn’t necessary.
- In a large bowl, add the potatoes, 2 tbsp of melted butter plus 1 tbsp olive oil, rosemary, and the other seasonings. Toss well with hands, separating the slices so they are all coated with oil and seasonings.
- Layer the potatoes in the skillet in a circular pattern, overlapping the slices.
- Cover with foil and bake for 30 minutes, or until the potatoes are fork tender.
- Remove from the oven and turn up the temperature to 430°F. Remove foil and brush the potatoes with remaining 1 tbsp of oil and 1 tbsp of butter.
- Bake uncovered for about 30 minutes, or until the tops are at the desired crispness, and potatoes are cooked through.
- To serve, scatter with more rosemary leaves and a pinch of sea salt flakes if desired. Best if served immediately!
Prep Time: 10 min
Cook Time: 60 min