Easy Sweet Potato Bake
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This Easy Sweet Potato Bake is the perfect dairy-free holiday side dish! A crispy crust and tender center, this potato bake is delicious!
If you are looking to switch up (or add to) your potato side dish at your holiday dinner, then you need to make this Easy Sweet Potato Bake! It only requires 5 ingredients and minimal prep. The thinly sliced sweet potatoes are layered with vegan butter and fresh herbs before being roasted. The top is nice and crispy. The center is super tender. This is a holiday side dish that everyone will love!
Step One: Prep the Potatoes
The key to this recipe is making sure the potatoes are thinly sliced. If you have amazing knife skills, you can do this with a sharp knife. But, if you’re like me, you’ll want to use a mandoline.
Peel the potatoes and then slice them. Place them in a bowl and pour over melted butter. Add in some vegan parmesan, fresh herbs (I used rosemary & thyme), garlic salt & pepper.
I like to get in there with my hands to make sure each slice has been coated.
Step Two: Assemble & Bake
I like to bake the potatoes in a cast iron skillet. It makes it easy to get that perfect circular spiral. If you don’t have a cast iron skillet you can always use a baking dish.
Add the buttery potato slices to the skillet and spread out in a spiral pattern – I did two circles. No need to overthink this part, it doesn’t need to be perfect.
Cover the potatoes with foil and put it in the oven for 40 minutes. Remove the foil and bake for another 20 minutes. I like to turn the oven to broil for the last couple minutes to get the top nice and crispy.
Step Three: Serve
Pull the potatoes out of the oven and top them with some extra herbs.
Spoon the potatoes onto plates and dig in! These would be a great addition to your vegan holiday dinner. Serve these alongside my Thanksgiving Lentil Stromboli for the ultimate feast!
You and your guests are going to love this one. It is the perfect potato recipe – looks pretty, easy to make and tastes amazing!
Tips & Tricks
Try to get sweet potatoes that are similar in shape so that it will be easier to shape them in the skillet.
This is best served right away – I like reheating the leftovers in my air fryer to get it crispy again.
You can’t really prep this ahead of time, because once you cut the potatoes they will start to brown. If you absolutely have to prep the potatoes ahead of time, place the sliced potatoes in ice water to keep them from browning.
Need more recipe inspo? Check these out:
Easy Sweet Potato Bake
Ingredients
- 1.5 pounds sweet potatoes peeled
- 5 tablespoons vegan butter melted
- 2 tablespoons fresh herbs I used rosemary & thyme
- 1/2 teaspoon garlic salt
- 1 teaspoon pepper
- 1/2 cup vegan parmesan I used Trader Joe's
- flakey sea salt optional, for serving
Equipment
- cast iron skillet or baking dish
Instructions
- Preheat the oven to 400 degrees and lightly grease a cast iron skillet (or baking dish).
- Use a mandoline or very sharp knife to slice the peeled potatoes.
- Transfer the potatoes to a mixing bowl and add the melted butter, herbs, dry seasonings and vegan parmesan. Use your hands to evenly coat all of the potato slices.
- Layer the potato slices in the cast iron skillet in a circular shape. Cover with foil and place in the oven for 40 minutes. Remove the foil and cook for an additional 20 minutes – turn the oven to broil for the last couple minutes for a crispier topping.
- Top with more fresh herbs & sea salt (optional) and serve hot.
Video
Notes
- Try to get sweet potatoes that are similar in shape so that it will be easier to shape them in the skillet.
- This is best served right away – I like reheating the leftovers in my air fryer to get it crispy again.
- You can’t really prep this ahead of time, because once you cut the potatoes they will start to brown.
Oh good heavens – these are divine! I made them on a whim to go with some beautiful steaks and they did not disappoint! I melted the butter in the cast iron skillet and tossed in some minced garlic and about a teaspoon of Italian seasoning (no fresh herbs around, and I’m quite picky with herbs) and a sprinkle of onion powder. Sliced up the potatoes on the mandolin, tossed them with the herbed butter and Parmesan (we didn’t do vegan) and laid them out in the skillet. They smelled amazing and tasted even better! The crispy, caramel used edges were oh so sweet and yummy! The inside slices were tender and delicious. Mmm-mmm-mmm. My boyfriend deemed them his new favorite potatoes (and he doesn’t love sweet potatoes), so that’s a high compliment! Thank you for your post! We will be making them again and again and again!!
So glad it was a hit for both of you!