Crisp Sweet Potato and Rosemary


This sweet and savoury melody of flavours is just what you need after a long cold January day. Effortless to make yet a hearty and wholesome meal that makes a refreshing change from the standard side of potato.

This dish is perfect for a dinner party as it is elegantly presented and is the ideal complementary side to a leg of lamb.


  • 3 tbsp. melted butter
  • 3 tbsp. olive oil
  • ½ teaspoon fresh rosemary
  • 3-4 sweet potatoes
  • 1 shallot
  • Sea salt and cracked black pepper to flavour


Preheat oven to 400 degrees F

Peel and finely slice sweet potato and shallots with our Pro Smart Slicer available at

In a bowl combine the butter, oil and rosemary

Pour 2 tbsp. pf the mixture in a 2-quart baking dish

Arrange the potato slices vertically in the baking dish, adding a slice of shallot between every few slices

Brush the remaining butter mix on top and season with salt and pepper.

Cover dish with foil and roast for one hour until potatoes are tender. remove foil and bake for another 10-15 minutes until crisp and browned on top.



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