Sweet Potato Bake

Preheat oven to 350°F. Brush skillet base and sides with a little olive oil. Slice potatoes: Slice potatoes 3-4mm thick. A mandoline will make short work of this. Toss: Place in large bowl, pour in all butter plus 1 tbsp olive oil, rosemary, salt and pepper. Toss well with hands, separating the slices so they are all coated with oil. Layer in skillet: Layer potato in skillet in a circular pattern, overlapping the slices. (See post for details) Bake covered 30 minutes: Cover with foil, bake for 30 minutes until potato is quite soft (almost fully cooked). Brush with oil: Remove from oven, turn up to 430°F . Remove foil, brush potato with remaining 1 tbsp oil. Bake uncovered 20 minutes: Bake 20 minutes until tops are golden and slightly crisp, and potato is cooked through (check with a knife or skewer). Serve: Scatter with more rosemary leaves, a whole sprig of rosemary and pinch of sea salt flakes if desired. Serve immediately! Sweet potato loses crispiness as it cools. Notes 1. Sweet potatoes – To fill a 11.5" cast iron skillet as pictured in post, you will need 2lb of potato slices. Recipe calls for 2.5lb to factor in peeling and trimming. For a neat spiral, we want to use rounds that are as similar size as possible. 2. Storage – Best made and eaten fresh when you have lovely little crispy edges. Leftovers won't have those crispy edges, but are still tasty!