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Rosemary Sweet Potatoes

November 12, 2018

serves six people

Bake a sweet potato side dish that’s both easy and elegant for the holidays, infused with fresh rosemary from the garden. No one will miss the marshmallows!


  • 2 and 1/2 pounds sweet potatoes, peeled and thinly sliced (about 1/8 inch)
  • 1 whole shallot, peeled and thinly sliced
  • 4 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon minced fresh rosemary leaves, plus sprigs for cooking and garnish, or use 1/4 teaspoon dried
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper, or more to taste 
  • kosher salt and freshly ground black pepper


  1. Heat oven to 400 degrees. Butter or spray a 2-quart baking dish.
  2. In a large bowl, blend melted butter, olive oil, brown sugar, paprika, garlic powder and cayenne. Add salt and pepper, taste the mixture and adjust seasonings.
  3. Add the sliced sweet potatoes and toss to coat with the mixture.
  4. Stack sweet potato slices upright in the casserole like books, tucking in shallots every few slices of potato. Season with salt and pepper, and top potatoes with a sprig or two of rosemary. 
  5. Cover with foil, and bake for 30 to 40 minutes, or until potatoes are just tender. (Test with a fork.) Remove foil and bake an additional 15 to 20 minutes, until the top starts to brown. 
  6. Replace the cooked rosemary sprigs with fresh ones and serve.

Cook’s note: Baking time will vary a bit, depending on thickness of the slices and the type of sweet potato. We used garnet yams for their nice orange color.  


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Spelling  - Preparation. That's all.

    This recipe looks like it was based on the one Deb Perelman posted on her blog, Smitten Kitchen, a few years back, which I was already planning on making for our Thanksgiving dinner. Great minds often think alike, but should there be an acknowledgement of the source in the notes...?