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  • Writer's pictureAmanda MacGregor

Shingled Rosemary Sweet Potatoes

Updated: 7 days ago

A Delicious and Easy Side Dish!

Shingled Rosemary Sweet Potatoes - amanda macgregor centineo - food allergy recipes - thanksgiving sides

Calling all my side dish foodies! If you believe sides are sometimes better than the main entree, then you are in the right place. I could have a meal of all sides if given the opportunity. These Shingled Rosemary Sweet Potatoes would totally be served at that meal.

This recipe is a true winner - it's simple to make, incredibly flavorful, and looks absolutely stunning. These shingled beauties are the perfect companion to a variety of main courses. Pair them with a juicy steak, a comforting roast chicken, or even a lamb cut. They also make a fantastic addition to your holiday table, bringing a touch of elegance and autumnal warmth to Thanksgiving or Christmas feasts.


The star of the show here is the sweet potato. Its natural sweetness pairs beautifully with the fragrant rosemary. But don't worry, if you're not a huge fan of sweet potatoes, this recipe works just as well with regular potatoes! Yukon Gold or Russet potatoes will give you a slightly different flavor profile, but the overall concept remains the same.

Shingled Rosemary Sweet Potatoes - amanda macgregor centineo - food allergy recipes - thanksgiving sides
Shingled Sweet Potatoes and Stuffing accompanying our Thanksgiving dinner.

The key to this recipe is thinly slicing the potatoes. You want them to be translucent around the edges, almost like potato chips. This allows them to cook evenly and creates a beautiful fanned effect when arranged in the baking dish.

Once sliced, the potatoes get tossed in a mixture of olive oil and rosemary. This aromatic oil infuses the potatoes with flavor as they roast, creating a crispy exterior and a tender, melt-in-your-mouth interior. For a touch of sweetness, you will add caramelized onions, adding a lovely sweet layer to balance the savory flavors.


The beauty of this dish lies in its simplicity. With minimal ingredients and easy-to-follow steps, you'll have a restaurant-worthy side dish on your table in no time. So ditch the boring mashed potatoes and roasted vegetables. Give shingled rosemary sweet potatoes a try, and I guarantee you'll be adding this recipe to your regular rotation!

Shingled Rosemary Sweet Potatoes



  • ½ cup olive oil

  • ¼ teaspoon crushed dried rosemary, or ½ teaspoon fresh

  • ¼ teaspoon dried thyme, or ½ teaspoon fresh

  • ¼ teaspoon dried sage, or ½ teaspoon fresh

  • 3 lbs. (3-4 medium) sweet potatoes, sliced thin

  • Sea salt and freshly cracked black pepper, to taste

  • 1 onion, peeled and diced

  • 2 tablespoons olive oil

  • ½ teaspoon sea salt



  1. The night before, combine the olive oil and herbal seasonings in a small bowl. Cover with plastic wrap (or an eco-friendly covering) and keep in a cool spot overnight. if you do not have time to marinate your oil, you can just combine it into a bowl and set aside until ready to use.

  2. Preheat oven to 400° F. Prepare a 9-inch oval baking dish by coating a thin layer of the seasoned olive oil at the bottom of the dish. Start with 1 tablespoon and add a little at a time if you need more.

  3. Use a Mandoline Slicer, thinly slice the sweet potatoes, and arrange the slices vertically in the baking dish.

  4. Once the baking dish is filled, drizzle the top of the sweet potatoes with the seasoned oil mixture. Season generously with salt and pepper.

  5. Cover dish with foil and roast for 1 hour, until potatoes are tender. If your potato slices are thicker, you may need to increase the cooking time.

  6. In the meantime, heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Add the onions and saute for 5 minutes, or until they start to soften. Add the salt and reduce the heat to medium-low. Continue cooking for 50 minutes, stirring every few minutes. The onions will get very soft and become golden brown and caramelized.

  7. When your timer goes off for the potatoes, remove the foil and top with the caramelized onions. Increase the oven to 450° F and roast for another 10 to 15 minutes uncovered. It is ready when the tops of the potatoes are browned and crisp.

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