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Rosemary Scalloped Sweet Potato Bake (Rustic Homestead Holiday Side Dish)

Recipe by Monica

Thinly sliced sweet potatoes are tossed with olive oil, garlic, rosemary, salt, and pepper, then layered into a beautiful scalloped pattern and baked until tender and golden. This rustic, herb‑forward dish is simple enough for weeknights but pretty enough for any holiday table. Finish with a sprinkle of parmesan and a quick broil for a melty, caramelized top. Leftovers make an amazing breakfast paired with eggs and your favorite meat.

  • Total Time75
  • Yield6-8 1x

Ingredients

Scale
  • 2.5–3 lbs sweet potatoes
  • 2 tbsp melted butter
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp rosemary, finely chopped

Instructions

  1. Preheat oven to 350°F and spray your baking dish or cast iron skillet.
  2. Wash, peel, and thinly slice the sweet potatoes.
  3. Toss the slices with olive oil, garlic, salt, pepper, and rosemary until evenly coated.
  4. Arrange the sweet potatoes in a circular, scalloped pattern in your baking dish.
  5. Drizzle the melted butter over the top.
  6. Cover and bake for 40 minutes.
  7. Uncover and bake for 20 more minutes.
  8. Check doneness with a fork — potatoes should be tender.
  9. Continue baking in 10‑minute increments until fully cooked.
  10. Serve hot.
  11. Optional: Sprinkle with parmesan and broil 1–3 minutes until melted and lightly golden.
  • Prep Time: 10
  • Cook Time: 60
  • Category: Side Dish
  • Method: Baking

Find it online: https://duttonhomestead.com/rosemary-scalloped-sweet-potato-bake-rustic-homestead-holiday-side-dish/