Roasted Sweet Potatoes with Rosemary
This sweet potato dish is a must for your holiday table, and any weeknight meals in between that call for something unique and special!
3 Tablespoons butter, melted
3 Tablespoons olive oil
1/4 teaspoon crushed dried rosemary, or 1/2 tsp. fresh
3 lbs. (3-4 medium) sweet potatoes, peeled and sliced thinly
1 shallot, peeled and sliced thinly
Kosher salt and freshly cracked black pepper, to taste
Preheat oven to 200 degrees celsius.
Combine melted butter, oil and crushed rosemary in a small bowl. Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add a sliver of shallot between every few slices of potato. Brush top with remaining butter-oil mixture. Season generously with salt and pepper.
Cover dish with foil and roast for 1 hour, covered, until potatoes are tender (If your potato slices are thicker than shown, you may need to increase cooking time). Increase oven heat to 200 degrees F. Remove foil and roast another 10-15 minutes, until tops of potatoes are browned and crisp.