Spiral Sweet Potato Bake

Meet your new favourite sweet potato recipe! Set in a mesmerising ringed pattern, this Sweet Potato Bake is simple to make, eye-catching and tastes even better than it looks. Here’s an excellent, special occasion-worthy side dish that’s still easy enough for dinner tonight! A sweet potato side dish to impress! I actually don’t have that... Get the Recipe The post Spiral Sweet Potato Bake appeared first on RecipeTin Eats.

Spiral Sweet Potato Bake

Meet your new favourite sweet potato recipe! Set in a mesmerising ringed pattern, this Sweet Potato Bake is simple to make, eye-catching and tastes even better than it looks. Here’s an excellent, special occasion-worthy side dish that’s still easy enough for dinner tonight!

A sweet potato side dish to impress!

I actually don’t have that many sweet potato side dishes in my repertoire. I think it’s because when I think of potato side dishes, I tend to think crispy (like Duck Fat Potatoes) or creamy and cheesy (like Potato Dauphinoise). So sweet potatoes are never my natural choice. For one, cream + cheese + sweet potato sounds like an odd combination to me (perhaps someone can prove me wrong here). Secondly, sweet potato just doesn’t properly bake up to be crispy like regular potatoes do.

So I decided it was time to expand my sweet potato collection. This spiral Sweet Potato Bake is what I’ve come up, to put an eye-catching spin on an otherwise straightforward bake!

Close up of Sweet Potato Bake( side dish)

What you need to make this Sweet Potato Bake

Here’s what you need to make this dish:

Ingredients in Sweet Potato Bake( side dish)
  • Sweet potatoes – To make this dish look neat, look for long, evenly-shaped ones so the slices will be as similar size as possible. But really, if the sweet potato you find aren’t exactly shaped like the above, don’t let that stop you from making this!

  • Rosemary – I often pair rosemary with sweet potato. The strong, woody flavour and aroma goes so well, and as a hardy herb it can also stand up to the 50 minutes it takes to bake. Dried herbs would also work here: rosemary, thyme, oregano or a herb mix all come to mind;

  • Garlic – For flavour. Not many savoury dishes happen around here without garlic!

  • Butter and oil – Butter for flavour, oil to promote some nice crispy edges.

    Did you know? Butter is ~20% water and dairy solids. This is enough to stops things from baking up to be crispy. Oil on the other hand is 100% fat and makes things truly crispy. We love butter for flavour, though. So to get the best of both worlds, I use a combination of both!

  • Salt and pepper


How to make a spiral Sweet Potato Bake

How to make Sweet Potato Bake( side dish)
  1. Slice sweet potato – Leave the skin on and slice the potatoes 3-4mm thick. You can make short work of this if you have a mandoline that can slice them to this thickness. We don’t want them too thin or they’ll flop over when you try to arrange them;

  2. Toss – In a large bowl, toss the sweet potato slices with butter, oil, salt, pepper, garlic and rosemary. It’s best to use your hands. Separate the slices as you do this because they tend to stick together. We want each slice nicely coated!

  3. Arrange in skillet – Arrange the sweet potato slices in an ovenproof skillet (mine is 26cm / 11″) in circles. (Yep, you got me, it’s not a true spiral! But rings actually make more sense here to fill the skillet properly.) To do this, gather a stack at a time (photo 3) and place them in the skillet on its side (photo 4). Continue placing end to end until you’re three quarters of the way around the skillet. Then push them over so they overlap each other. As they spread out, they should fill the perimeter of the skillet.

    Other shapes: It doesn’t have to be round and it doesn’t have to be a skillet. I used my cast iron skillet because it looks great against the orange potato plus it retains heat so well. You can use a baking dish – round, oval or a 25cm/10″ square one. For square or rectangle dishes, I suggest arranging them in lines rather than spiral;

  4. Arranging in skillet (continued) – As described in step 3 above;

  5. Fill centre – Now do a small overlapping circle in the centre of the skillet, to fill the space as best you can;

  6. Bake covered – Cover with foil and bake for 30 minutes at 180°C/350°F (all oven types). In this step, the potatoes should cook most of the way through but not completely;

  7. Bake uncovered – Remove from the oven then crank up the oven to 220°C/430°F (200°C fan) to brown the top of the potatoes. Remove the foil, drizzle with olive oil (just to give the potatoes a little helping hand for the browning), and pop it back into the oven for 20 minutes or until the tops are a nicely coloured and a bit crispy.

    Crispy facts: Sweet potato just doesn’t go truly crispy, unlike regular potato. It’s just a plain fact of life, sadly. We will get some nice edges, but actually they’re more chewy caramelised edges rather than crispy. Still, the caramelised bits are delicious and everyone’s favourite part!

    Finally, garnish if desired
    with a little sprinkle of fresh, finely chopped rosemary, maybe also a little whole sprig or two, and a pinch of sea salt flakes.

Sweet Potato Bake( side dish) on a plate, ready to be eaten

Now serve your dazzling sweet potato side dish with anything and everything! The only catch is that those edges do soften over time so it’s not the best to keep. As sweet potato already struggles to get real crispiness, it’s at its peak fresh out of the oven. As it cools, the crispy edges soften and they can’t be resurrected.

After leaving it in the fridge overnight, you’ll find it’s completely soft. But that’s not to say it’s not tasty! It still is, with the lovely rosemary-garlic-butter flavour. I’ve been known to give it a freshening by pan-frying slabs of it until golden and crispy. SO GOOD! – Nagi x


Watch how to make it

Overhead photo of Sweet Potato Bake( side dish)
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Sweet Potato Bake

Recipe video above. Meet your new favourite sweet potato recipe! Set in a mesmerising ringed pattern, this Sweet Potato Bake is simple to make, eye-catching and tastes even better than it looks. Here's an excellent, special occasion-worthy side dish that's still easy enough for dinner tonight!
Course Side Dish
Cuisine Western
Keyword sweet potato bake, Sweet potato casserole, sweet potato side
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 239cal
Author Nagi

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.

Nutrition

Calories: 239cal | Carbohydrates: 38g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 395mg | Potassium: 643mg | Fiber: 6g | Sugar: 8g | Vitamin A: 26932IU | Vitamin C: 5mg | Calcium: 60mg | Iron: 1mg

More sweet potato love

Life of Dozer

Photo from the Golden Retriever boarder while I’m in Tasmania – this is what surrounds her every morning when she’s munching on dry toast. (That’s Dozer’s big face at the front there, shoving his way to the front of the pack!).

The post Spiral Sweet Potato Bake appeared first on RecipeTin Eats.

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Avocado Basil Pasta

Avocado Basil Pasta is the perfect salad for summer! Full of ripe creamy avocados, crisp bacon and juicy tomatoes, you and yours truly are going to love this! Looking for more pasta dishes to enjoy, you are in the right spot. Try these tried and true pasta dishes, Goulash, Carbonara, and Shrimp Pasta! Avocado Basil…

Avocado Basil Pasta

Avocado Basil Pasta is the perfect salad for summer! Full of ripe creamy avocados, crisp bacon and juicy tomatoes, you and yours truly are going to love this!

Looking for more pasta dishes to enjoy, you are in the right spot. Try these tried and true pasta dishes, Goulash, Carbonara, and Shrimp Pasta!

Avocado basil pasta in a bowl.

Avocado Basil Pasta Salad

This is probably one of the best pasta salads that I have ever made. I LOVE fresh avocado and when combined with fresh tomatoes and basil, it takes pasta salad to a whole new level of amaizng! And if that wasn’t good enough, you can top it with crumbled bacon and shredded parmesan cheese all tossed with a dash of lemon, oil and garlic. This avocado basil pasta is going to be a huge hit at your next get together!

The ingredients are simple and this avocado basil pasta is super easy and quick to throw together. This is the perfect pasta salad for any occasion! Take this to your next BBQ, potluck or family dinner and watch it disappear. Everyone is going to love the fresh light flavors in this avocado basil pasta salad. It’s not heavy so it’s a perfect summer salad to add to your menu. Seriously, this is a MUST make!

Ingredients For Basil Avocado Pasta Salad

This basil avocado pasta salad is easy to throw together and make for a delicious side dish! For all pasta ingredients scroll to the recipe card for exact measurements.

  • Dried bow-tie and/or wagon wheel pasta: Any type of pasta will work here really, but the bow-tie or wagon wheel just makes it fun and the kids love the wagon wheels.
  • Avocados: Halved, seeded, peeled, and coarsely chopped, look for firm avocados that give slightly to pressure. They should be free from dents and bruises.
  • Ripe tomatoes: Roughly chopped, I like to use Roma tomatoes because they are firm, flavorful, and not overly juicy.
  • Bacon: Crisp-cooked drained and crumbled, if you are short on time, they have pre-cooked crumbled bacon you can purchase at the store. Avoid bacon bits that are artificial and full of preservatives.
  • Fresh basil: Fresh basil can be found in most produce sections, look for bright firm leaves that are fragrant. Chop the basil finely.
  • Lemon juice: This will brighten the flavor as well as help the avocado from turning brown too quickly.
  • Olive oil: Olive oil adds flavor and will also help keep the ingredients fresh.
  • Garlic: Use fresh minced garlic for the best flavor. Jarred garlic can be used in a pinch.
  • Ground black pepper and Salt: Using freshly ground pepper will give the salad a nice punch of flavor. Add to taste.
  • Parmesan cheese: Use shredded parmesan instead of grated or shaved. It blends the best and still adds great flavor.

How to Make Avocado Pasta

Serve immediately, the avocados will go brown the longer it sits. Avocado Basil Pasta salad can be made an hour ahead of time however leave out the avocado until ready to serve. With a simple toss it will all look amazing when served chilled!

  1. Pasta: Cook the pasta according to package directions. Rinse and set aside.
  2. Mix: In a large bowl combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic pepper, and salt. Add the pasta and toss to combine.
  3. Serve: Transfer to a serving bowl and sprinkle with cheese.
All Ingredients in a large glass bowl.

Avocado Pasta Salad Tips

Savory and creamy this avocado basil pasta one of the best side dishes ever. If you love avocados you should try my Salad, Chicken Avocado Bowls, or Grilled Chicken!

  • Avocados: Avocados can be tricky to buy, when buying your avocados, keep in mind when you want to make the avocado basil salad and buy accordingly. Too early and they’ll be overripe, brown, and bruised. Not early enough and they can be rock hard. To speed up the ripening of an avocado place it in a paper bag rolled up tightly. Add a banana to the bag for even faster ripening. it should yield to firm gentle pressure.
  • Pasta: Be sure to salt your pasta water for the best tasting pasta, it’ll give it impeccable flavor. I like to use bowtie or wagon wheel pasta because it is fun and whimsy, but any pasta will do.
  • Tomatoes: Deseed your tomatoes so that the salad doesn’t get too juicy. You can also use grape or cherry tomatoes if you want. They do not have to be deseeded.
  • Basil: Stick to fresh basil, dried basil just won’t give you the same flavor.
  • Add-Ins: Make this avocado basil pasta your own by adding in cucumbers, bell peppers, or olives. Add a splash of balsamic vinegar for a bit of a zing. This salad is very customizable.

What to serve with This Summer Salad

Avocado Basil Pasta Salad is one of those side dishes that go perfectly with your summer BBQ or Picnic. It’s not a heavy mayo-based salad so it’s ideal for transporting. The avocado creates a creaminess that is a mouth full, but it’s still light and refreshing with the basil, tomatoes, and lemon juice. The combinations are just scrumptious.  Whether it’s for some Instant Pot BBQ Ribs, Air Fryer Steak, or Brown Sugar Salmon this pasta dish is going to be one of the best sides yet!

Grilled Hawaiian Teriyaki Chicken Skewers

Honey Chipotle BBQ Chicken

Grilled Citrus Salmon with Pineapple Salsa

THEE BEST Grilled Shrimp

Up close pasta salad with a wooden spoon.

Can You Store Avocado Pasta with Basil?

Yes! Keep leftover avocado basil pasta salad in the fridge for up to 3 days. The avocados will turn brown as it sits, but should still be delicious! Toss the salad before serving each time.

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Avocado Basil Pasta

Avocado Basil Pasta is the perfect salad for summer! Full of ripe creamy avocados, crisp bacon and juicy tomatoes, you and yours truly are going to love this!
Course Side Dish
Cuisine Italian American
Keyword avocado basil pasta, basil pasta, pasta recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 606kcal
Author Alyssa Rivers

Ingredients

  • 8 ounces dried bow tie and/or wagon wheel pasta
  • 2 medium avocados halved, seeded, peeled, and coarsely chopped
  • 2 medium ripe tomatoes roughly chopped
  • 6 slices bacon crisp cooked, drained, and crumbled
  • 2/3 cup fresh basil chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/2 cup parmesan cheese shredded

Instructions

  • Cook the paste according to package directions. Rinse and set aside.
  • In a large bowl combine the avocados, tomatoes, bacon, basil, lemon juice, olive oil, garlic pepper and salt. Add the pasta and toss to combine.
  • Transfer to a serving bowl and sprinkle with cheese.

Notes

Updated on June 22, 2021
Originally Posted on July 14, 2013

Nutrition

Calories: 606kcal | Carbohydrates: 56g | Protein: 19g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 506mg | Potassium: 857mg | Fiber: 9g | Sugar: 4g | Vitamin A: 968IU | Vitamin C: 23mg | Calcium: 189mg | Iron: 2mg
Source : The Recipe Critic More   

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