Baked Sweet Potato
This baked sweet potato recipe is one of the best sweet potato recipes ever! Thinly sliced chips are baked to crispy and buttery goodness. So easy and delicious!
Servings: 6 people
Ingredients
- 4 lbs (1.8kg) sweet potatoes
- 6 oz (175g) unsalted butter room temperature or melted
- 1 1/2 teaspoons Maldon sea salt flakes preferred or salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons rosemary or oregano, chopped
Instructions
- Preheat the oven to 400°F (207°C). Using a mandolin slicer, thinly slice the peeled potatoes, then pat them dry with paper towels.
- Place the sliced sweet potatoes in a large bowl. Using your hands, toss them with butter, salt, black pepper, and chopped rosemary or oregano until fully coated.
- Carefully arrange the sweet potatoes upright, from left to right, in a small baking tray. Avoid packing the sweet potatoes too tightly, as this will affect their crispiness.
- Bake for an hour, or until the sweet potatoes are cooked through and crispy. Serve immediately.
Notes
You may use 5 oz. of duck fat instead of butter.
This recipe is adapted from Crispy Leaf Potatoes.
Nutrition
Serving: 6people | Calories: 464kcal | Carbohydrates: 61g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 751mg | Fiber: 9g | Sugar: 13g