Roasted Sweet Potato Skillet
 
Makes 4 to 6 servings
Ingredients
  • 4 medium sweet potatoes, peeled and cut crosswise into ¼-inch-thick slices
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, plus more to taste
  • ½ teaspoon ground black pepper
  • ¼ cup unsalted butter, melted
  • 1 tablespoon canned chipotle peppers in adobo sauce, finely chopped
  • 2 teaspoons minced fresh rosemary
  • Garnish: chopped fresh rosemary
Instructions
  1. Preheat oven to 375°. Spray a 10½-inch cast-iron skillet or round baking pan with cooking spray.
  2. In a large bowl, toss together sweet potatoes, oil, salt, and black pepper. Starting at outer edge of prepared skillet and working inward, arrange sweet potatoes in concentric circles, overlapping slices so a little bit of each slice is visible. Cover with foil.
  3. Bake until tender, about 45 minutes. In a small bowl, stir together melted butter, chipotle peppers, and minced rosemary. Using a silicone brush, brush butter mixture onto sweet potatoes. Bake until lightly browned, about 20 minutes more. Season with salt, and let cool for 15 minutes. Garnish with rosemary, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-sweet-potato-skillet/