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Crispy Sweet Potato Bake

sweet potato bake
Nathan Congleton/TODAY
Cook Time:
1 hr
Prep Time:
20 mins

Chef notes

I love this recipe because it's just 3 ingredients and it's so simple to prepare but still looks fancy.

Technique tip: Dampen a paper towel and put it under the cutting board to keep it from sliding around while you are working.

Swap option: Regular potato instead of a sweet potato is a great option.


  • 2 sweet potatoes (about 2 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 clove garlic, minced
  • 1 tablespoon salt
  • 1/2 teaspoon freshly ground black pepper



Preheat oven to 375°F.


Cut both ends off the sweet potatoes and peel them. Thinly slice both sweet potatoes into 1/4-inch thick slices


Layer the potato slices in an 8- or 9-inch cast-iron skillet in concentric circles.


In a small bowl, mix together the olive oil, rosemary, garlic, salt, and black pepper.


Brush the olive oil mixture evenly over the top of the potato slices, cover the pan tightly with foil, and bake for 45 minutes or until just tender.


Remove the foil, and increase the heat to 475°F. Bake until the edges are browned and crispy, 10 to 15 minutes. Serve immediately.

Excerpted from "Real Life Dinners: Fun, Fresh, Fast Dinners" by Rachel Hollis. Copyright © 2018 by the author and reprinted by permission of St. Martin's Press.

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