Baked Sliced Sweet Potatoes

Scalloped sweet potatoes in a spiral cooked in a cast iron skillet.

5 from 5 votes

Baked Sliced Sweet Potatoes

Prepared these baked sweet potato slices with simple ingredients for a sweet and savory scalloped sweet potatoes recipe that tastes gourmet!

Prep Time10

1 5

Total Time1 15

Course: Side

Cuisine: American

Keyword: baked sweet potato slices, roasted sweet potato slices, scalloped potatoes, scalloped sweet potatoes, sweet potato sliced casserole

Servings: servings

Calories: 250kcal

Author: Ansley Beutler

Equipment

1 Mandolin

2 Mixing Bowls

1 (9 inch) Cast Iron Skillet

Ingredients

2 lbs sweet potatoes try to find ones that are long and thin (approx. 3 - 4 large sweet potatoes)
⅓ cup olive oil
1 tablespoon honey
2 cloves garlic minced
1 teaspoon oregano
1 teaspoon sage
1 teaspoon thyme
¼ teaspoon sea salt
⅛ teaspoon pepper
Shredded cheese of choice optional (I used a romano cheese but parmesan would also be good and so would feta or goat cheese crumbles!)

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Instructions

Preheat oven to 350 F. If you haven’t already, wash and pat dry the sweet potatoes. Use a mandolin or a very sharp knife to slice the sweet potatoes into ⅛ inch rounds and add them to a large mixing bowl.
2 lbs sweet potatoes
In a separate bowl or mixing cup, combine the olive oil, honey, minced garlic, oregano, sage, thyme, sea salt, and pepper.
⅓ cup olive oil, 1 tablespoon honey, 2 cloves garlic, 1 teaspoon oregano, 1 teaspoon sage, 1 teaspoon thyme, ¼ teaspoon sea salt, ⅛ teaspoon pepper
Drizzle the olive oil mixture over the sweet potato rounds and toss well to ensure each sweet potato is coated in oil.
Use your hands to arrange the sweet potatoes into a large spiral inside an oven safe skillet (I used a 9-inch cast iron skillet which is perfect for the number of rounds). Drizzle any remaining oil over the sweet potatoes and cover with aluminum foil.
Bake the dish covered in the oven for 50 minutes. Then, remove the foil and let the dish bake for another 15 minutes uncovered. I also like to broil mine at the very end for about a minute to get those extra crispy edges.
Pull the skillet out and top with grated cheese, if desired, and serve while warm.
Shredded cheese of choice

Notes

Storage : Store leftovers in an airtight container in the fridge for up to a week. When ready to enjoy, warm them up in the microwave in 20-second intervals until warmed through. I like to cover mine with a damp towel which helps provide some moisture.

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