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Spiral Sweet Potato Skillet with Rosemary Brown Sugar Streusel

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It’s the perfect balance of sweet, savory and easy to make.
Katherine Gillen

Let’s mix up the usual holiday side dishes, shall we? This year, turn your tubers into this eye-catching spiral sweet potato skillet, complete with a slightly savory rosemary streusel topping. It’s just as crowd-pleasing, but a little more modern (and much less cloying) than that mashed casserole everyone is familiar with.

Psst: To up the rosemary factor, we used Brightland’s rosemary olive oil to cook the sweet potatoes, but any good-quality oil will do.


Ingredients

Sweet Potatoes

3 to 4 large sweet potatoes, scrubbed

2 tablespoons unsalted butter, melted

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

Streusel

1½ cups all-purpose flour

2/3 cup packed light brown sugar

1½ tablespoons chopped fresh rosemary

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper 1 stick unsalted butter, melted

Directions

1. Preheat the oven to 350°F.

2. Make the Potatoes: Using a mandoline or sharp chef’s knife, slice the sweet potatoes crosswise into thin, even rounds (about 3 millimeters thick). Transfer to a large bowl, then toss with the melted butter and olive oil. Season generously with salt and pepper.

3. In a 10-inch skillet, arrange the sweet potato slices tightly into two concentric rings. Pour any of the remaining butter mixture from the bowl over the top, then cover tightly with foil and bake until the sweet potatoes are tender, 30 to 35 minutes.

4. Make the Streusel: Line a baking sheet with parchment paper. In a medium bowl, toss together the flour, sugar, rosemary, salt and pepper until evenly combined. Pour in the melted butter, then use your hands to mix and squeeze the streusel together until clumpy.

5. Spread the streusel onto the prepared baking sheet in an even layer, making sure some large clumps remain intact. When the sweet potatoes have about 10 minutes left, transfer to the oven and bake until golden brown.

6. Increase the oven to 425°F. Uncover the sweet potatoes and bake until beginning to brown, 10 to 15 minutes.

7. Top the sweet potatoes with some of the streusel before serving.

Nutrition Facts
  • 427 calories

  • 21g fat

  • 57g carbs

  • 4g protein

  • 24g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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