Skillet Roasted Sweet Potatoes
Megan Webster
6
20 minutes
American
Side, Appetizer, Savory
These easy, Skillet Roasted Sweet Potatoes are a quick and beautiful side dish to cook up all season long. This recipe uses simple pantry staples all while still being sure to impress your guests. They'll make a delicious addition to your holiday spread, summer grilling, or even for breakfast with your favorite eggs!
Ingredients
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Lancaster Cast Iron Skillet (see recipe adustments for making it in a No. 8, No. 10 or No. 12 skillet)
- Mandolin Slicer (optional)
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5-6 medium sized sweet potatoes, evenly sliced
7 cloves of garlic, pressed
2 Tbsp butter, melted
2 Tbsp olive oil
1 tsp kosher salt1/4 tsp black pepper
1 tsp rosemary, finely chopped1 tbsp fresh parsley, finely chopped
- Garnish with Rosemary (optional)
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- 7-9 medium-sized sweet potatoes, evenly sliced
- 9 cloves of garlic, pressed
3 Tbsp butter, melted
3 Tbsp olive oil
- 1 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 tsp rosemary, finely chopped
1 1/2 tsp parsley, finely chopped
- Garnish with Rosemary (optional)
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10-12 medium-sized sweet potatoes, evenly sliced
12 cloves of garlic, pressed
4 Tbsp butter, melted
4 Tbsp olive oil
1 1/2 tsp kosher salt
1/2 tsp black pepper
2 tsp rosemary, finely chopped
2 Tbsp parsley, finely chopped
- Garnish with Rosemary (optional)
Directions
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Preheat oven to 350. Cut the sweet potatoes into thin, even slices. If you don't have a mandolin and are slicing by hand, make sure that the slices are the same thickness so they all cook at the same rate.
In a bowl, toss the sliced sweet potatoes, pressed garlic, melted butter, olive oil, finely chopped parsley and rosemary together until the sweet potato slices are evenly coated.
Arrange the slices in the skillet starting on the outer perimeter, layering the slices as pictured below. Once the outer row is completed, start a second row slanting the slices the opposite direction. Continue adding slices in rows until the skillet is full and all the sweet potato slices are arranged neatly in the skillet.
Bake covered with foil for 35-45 minutes depending on the size of your skillet that you are using. The sweet potatoes should be soft.
Turn your oven up to 425. Brush the top of the potatoes with a small amount of olive oil. Place the uncovered skillet back in the oven for 15 minutes or until the potatoes are starting to brown around the edges.
Garnish with fresh rosemary or parsley. Serve & enjoy!
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
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