In case you need some help planning your holiday meal menu: thinly sliced sweet potatoes cooked to perfection in buttery goodness. Yes, please!
It’s officially holiday food season, at least on the internet. So I thought I’d share a simple side dish that would be a delicious addition to any holiday meal. Because IMHO, a holiday meal is not a holiday meal without sweet potatoes. AMIRIGHT??
I basically eat sweet potatoes all of the time. They’re my favorite healthy carb. Sweet potato pancakes for breakfast. Sweet potato fries for lunch. And stuffed sweet potatoes for dinner. I even eat sweet potato chocolate mousse for dessert. ???
A couple of years ago, I shared a recipe for sweet potato pomme anna, cute little stacks of sweet potato slices. This recipe is a take on that but cooked all together in one skillet. And loaded with garlic and fresh herbs.
I mean, does that look good or what?
Savory sweet and so full of flavor. Butter, garlic, and fresh herbs. What else could your holiday table ask for?
And here’s the best part: it’s super easy to throw together. Just slice up your sweet potatoes, drizzle on all the garlic herb butter, and pop in the oven.
Here’s the recipe deets:
sweet potatoes… sliced thin with a mandolin. Just be careful cuz you don’t want to lose a finger. ?You can use jewel, garnet or white Japanese sweet potatoes. THIS is the mandolin I use.
butter… is the star of this holiday side dish. Gives such good flavor. You can use equal amount of ghee to keep the dish Whole30 compliant.
garlic… balances out the flavors by adding a bit of savory to the dish.
fresh herbs… take holiday meals to the next level. You can use any combo of fresh rosemary, thyme or sage.
I’ve tested this recipe several times to get just the right texture: soft sweet potatoes with a crispy edge. I tried baking them uncovered but found them to be too dry for my taste. If you’re looking for super crispy sweet potatoes, that may be your jam. But I prefer to bake the dish covered at first and then uncover for the final minutes to crisp the edges.
As the sweet potato slices bake, the garlic herb butter infuses into them and creates the most wonderful caramelized flavor. The fragrant herbs add to the wonderful feeling of this dish.
Hope this makes it to your holiday table. You really can’t go wrong with sweet potatoes. And you can easily double the recipe for a larger crowd.
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- 3–4 pounds sweet potatoes, washed and peeled
- 8 tbsp salted butter or ghee
- 3 cloves garlic, minced
- 1 tbsp fresh herbs, minced (any combo of rosemary, thyme and sage)
- Preheat oven to 375’F.
- Melt butter (or ghee) in a small pot. Once melted, turn off heat and drop in garlic and fresh herbs. Set aside.
- Slice sweet potatoes into thin slices with a mandolin and arrange upright on their sides in a 10 inch skillet.
- Brush garlic butter mixture over the sweet potatoes, pushing the brush between the slices to coat them.
- Cover and bake for 40 minutes, until just tender. Remove cover and turn heat up to 475’F. Bake for another 10-15 minutes, or until edges start to brown a bit. Sprinkle top with a bit of salt. Enjoy!
If you don’t have a 10 inch skillet, this can be made in an 8×8 baking dish.
I highly recommend slicing your sweet potatoes with a mandolin to get perfectly even slices. THIS is the mandolin I use.
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