- 2 medium-large sweet potatoes
- Neutral oil
- 2 tablespoons of butter or vegan butter
- Salt & pepper
- Dried, crushed rosemary (leaves only, not stems)
Preheat your oven to 425℉․ Slice your potatoes however you want with a mandoline. Add them to a casserole dish or large glass pan with salt, pepper, and rosemary. Drizzle a moderate amount of oil. Slice you butter and and put the slices on top, but not all in the same spot. Cover with foil or a heat-safe lid and bake for 45 minutes. After that, remove the lid, change the temperature to 450℉, and stir the potatoes around so that they are evenly coated with seasoning and oil. Bake for about 15 more minutes or until they are soft and crispy in some spots. Enjoy!