Rosemary Roasted Sweet Potato Ring Recipe

Photo Credit: YesPhotographers/Shutterstock

As the weather changes, I start to get excited for the holidays. With so many coming up, I cannot wait for all the cooking over the next few months.

One of my favorite fall holidays is my annual Friendsgiving. All of my college friends reunite once a year and share a meal together. It’s one of my favorite weekends of the year, reminiscing on good times while making new memories.

We usually make traditional turkey for the meal, but honestly, I look forward to the side dishes. And you know what? Side dishes get me excited. They add to the life of the meal and perk up a turkey, ham, or main dish.

Side dishes get me excited. They add to the life of the meal and perk up a turkey, ham, or main dish.

A few years ago, for our second annual Friendsgiving, I made a rosemary roasted sweet potato ring. It was an absolute hit! It’s full of flavor, easy to make, and family-friendly.

This dish is so beautiful that it really deserves to be the centerpiece of the meal. The rings of sweet potatoes resemble a rose, making this dish equally beautiful and delicious!

You’ll need a mandoline slicer for this recipe, and I highly recommend using a kitchen-safe cut-resistant glove to protect your hand.

Now, let’s kick off the fall with this yummy sweet potato ring.

Ingredients

  • 6 medium sweet potatoes
  • 1 stick melted unsalted butter
  • 3 cloves garlic, diced
  • 2 tablespoon minced fresh rosemary
  • 2 teaspoon minced fresh thyme     
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon canola oil

Optional: fresh rosemary, for serving.

Instructions

Preheat oven to 400°F. Use a mandoline slicer to thinly slice sweet potatoes. I like using the 1/8-inch setting. If you’d like the potatoes to be thicker, you can increase the width of the mandoline. (Note: Please be careful! Mandolines are very, very sharp. One small slip can seriously injure your hand. I strongly encourage wearing cut-resistant gloves.)

Once potatoes are sliced, put in a large mixing bowl. Add melted butter, garlic, rosemary, thyme, sea salt, and black pepper.

Please be careful! Mandolines are very, very sharp. One small slip can seriously injure your hand.


Mix everything very well. Make sure that the potatoes are all coated well.

In a large, round, oven-safe baking dish, rub the canola oil evenly around the dish. Next, line potatoes in a circle, starting with a circle around the edge of the dish. Start by gathering a large group of potatoes and place in the outside of the dish. Continue adding potatoes until a whole ring is completed around the outside of the dish. You’ll want the potatoes to be loose enough to cook, so don’t feel like you need to cram them together.

Repeat the process, looking one or two more rings of potatoes inside of the dish. Cover potatoes with foil and bake for 45 minutes. Then, remove foil and bake for another 10 minutes. Garnish with fresh rosemary and serve.


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