Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Spiral Sweet Potato Bake Recipe
Meet your new favorite candy potato recipe! Set in a mesmerising ringed sample, this Candy Potato Bake is easy to make, eye-catching and tastes even higher than it seems to be. Right here’s a superb, particular occasion-worthy aspect dish that’s nonetheless straightforward sufficient for dinner tonight!
I really don’t have that many candy potato aspect dishes in my repertoire. I feel it’s as a result of once I consider potato aspect dishes, I are likely to assume crispy (like Duck Fats Potatoes) or creamy and tacky (like Potato Dauphinoise). So candy potatoes are by no means my pure alternative. For one, cream + cheese + candy potato feels like an odd mixture to me (maybe somebody can show me fallacious right here). Secondly, candy potato simply doesn’t correctly bake as much as be crispy like common potatoes do.
So I made a decision it was time to increase my candy potato assortment. This spiral Candy Potato Bake is what I’ve come up, to place an attention grabbing spin on an in any other case simple bake!
Right here’s what it is advisable make this dish:
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Candy potatoes – To make this dish look neat, search for lengthy, evenly-shaped ones so the slices will likely be as comparable dimension as attainable. However actually, if the candy potato you discover aren’t precisely formed just like the above, don’t let that cease you from making this!
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Rosemary – I typically pair rosemary with candy potato. The sturdy, woody flavour and aroma goes so nicely, and as a hardy herb it might additionally stand as much as the 50 minutes it takes to bake. Dried herbs would additionally work right here: rosemary, thyme, oregano or a herb combine all come to thoughts;
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Garlic – For flavour. Not many savoury dishes occur round right here with out garlic!
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Butter and oil – Butter for flavour, oil to advertise some good crispy edges.
Do you know? Butter is ~20% water and dairy solids. This is sufficient to stops issues from baking as much as be crispy. Oil alternatively is 100% fats and makes issues actually crispy. We love butter for flavour, although. So to get the perfect of each worlds, I take advantage of a mixture of each!
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Salt and pepper
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Slice candy potato – Go away the pores and skin on and slice the potatoes 3-4mm thick. You may make brief work of this when you have a mandoline that may slice them to this thickness. We don’t need them too skinny or they’ll flop over once you attempt to organize them;
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Toss – In a big bowl, toss the candy potato slices with butter, oil, salt, pepper, garlic and rosemary. It’s greatest to make use of your fingers. Separate the slices as you do that as a result of they have an inclination to stay collectively. We would like every slice properly coated!
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Organize in skillet – Organize the candy potato slices in an ovenproof skillet (mine is 26cm / 11″) in circles. (Yep, you bought me, it’s not a real spiral! However rings really make extra sense right here to fill the skillet correctly.) To do that, collect a stack at a time (picture 3) and place them within the skillet on its aspect (picture 4). Proceed putting finish to finish till you’re three quarters of the way in which across the skillet. Then push them over so that they overlap one another. As they unfold out, they need to fill the perimeter of the skillet.
Different shapes: It doesn’t should be spherical and it doesn’t should be a skillet. I used my forged iron skillet as a result of it seems to be nice towards the orange potato plus it retains warmth so nicely. You should utilize a baking dish – spherical, oval or a 25cm/10″ sq. one. For sq. or rectangle dishes, I recommend arranging them in strains somewhat than spiral;
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Arranging in skillet (continued) – As described in step 3 above;
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Fill centre – Now do a small overlapping circle within the centre of the skillet, to fill the area as greatest you may;
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Bake lined – Cowl with foil and bake for half-hour at 180°C/350°F (all oven varieties). On this step, the potatoes ought to cook dinner many of the method via however not fully;
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Bake uncovered – Take away from the oven then crank up the oven to 220°C/430°F (200°C fan) to brown the highest of the potatoes. Take away the foil, drizzle with olive oil (simply to provide the potatoes somewhat serving to hand for the browning), and pop it again into the oven for 20 minutes or till the tops are a properly colored and a bit crispy.
Crispy details: Candy potato simply doesn’t go actually crispy, not like common potato. It’s only a plain reality of life, sadly. We’ll get some good edges, however really they’re extra chewy caramelised edges somewhat than crispy. Nonetheless, the caramelised bits are scrumptious and everybody’s favorite half!
Lastly, garnish if desired with somewhat sprinkle of recent, finely chopped rosemary, perhaps additionally somewhat complete sprig or two, and a pinch of sea salt flakes.
Now serve your dazzling candy potato aspect dish with something and every part! The one catch is that these edges do soften over time so it’s not the perfect to maintain. As candy potato already struggles to get actual crispiness, it’s at its peak recent out of the oven. Because it cools, the crispy edges soften and so they can’t be resurrected.
After leaving it within the fridge in a single day, you’ll discover it’s fully smooth. However that’s to not say it’s not tasty! It nonetheless is, with the beautiful rosemary-garlic-butter flavour. I’ve been recognized to provide it a freshening by pan-frying slabs of it till golden and crispy. SO GOOD! – Johnsat x
Ingredients
- 1.25 kg / 2.5 lb 4 -5 sweet potatoes (each 6cm / 2.5" wide, 20cm / 8" long, as evenly shaped as possible); finely sliced, skin on; (Note 1)
- 30g / 2 tbsp unsalted butter , melted
- 2 garlic cloves , finely minced
- 2 tbsp olive oil , plus a little extra for brushing the skillet
- 3/4 tsp kosher / cooking salt
- 1/4 tsp black pepper
- 1 tbsp rosemary leaves, finely chopped , plus more for garnish / serving
Instructions
- Preheat oven to 180°C/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 220°C/430°F (200°C fan). 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 26cm / 11.5″ cast iron skillet as pictured in post, you will need 1kg / 2lb of potato slices. Recipe calls for 1.25kg / 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!
3. Nutrition per serving, assuming 6 servings.
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