This Roasted Sweet Potato Skillet is a savory showstopper made with thinly sliced sweet potatoes layered in a cast-iron pan, brushed with chipotle butter, and roasted to golden perfection.
Photography by John O’Hagan
Styling by Maghan Armstrong
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
- Preheat oven to 375°. Spray a 10½-inch cast-iron skillet or round baking pan with cooking spray.
- 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.
- 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.
