Thanks again to recipetineats for this attractive and utterly delicious sweet potato side dish.
Preheat your oven to 180°C (350°F) and spread olive oil on the bottom and sides of a round 26cm (11½”) oven proof dish. Wash and slice 1¼ kg (2½lbs) of evenly sized sweet potatoes very thinly, using a mandoline if you have one. Put the slices in a large bowl with 30g (1 oz) of melted butter, 1 tablespoon of olive oil, 1 tablespoon of very finely chopped fresh rosemary, ¾ of a teaspoon of salt and some freshly ground black pepper to taste. Toss together with your hands making sure to separate the slices of sweet potato. Layer the slices in a circle of overlapping slices in the prepared dish. Cover with foil and bake for 30 minutes. Take the dish out of the oven and turn the heat up to 220°C (430°F). Meanwhile remove the foil and brush the sweet potato spiral with 1 tablespoon of olive oil. Bake for a further 20 minutes until the sweet potatoes are thoroughly cooked and a bit brown and crispy. Garnish with more rosemary and a little flaked sea salt.
michelle picker cooks 