Sweet potatoes are a delicious side dish that’s perfect for any occasion. The subtle savory flavors pair perfectly with the sweet potatoes.
Making dutch oven sweet potatoes is one of my favorite ways to cook them up. While there are plenty of ways out there to cook sweet potatoes, this way gives them a soft and crisp texture that’s perfect for accompanying practically anything. Even better is that it doesn’t take too much effort besides slicing potatoes and assembling!
These baked sweet potato slices are savory, cheesy, and full of herb flavor. You have the garlic sweet potato mixed with fresh rosemary and parmesan cheese. Every bite is worth savoring as you go back for another. Try this recipe soon and you won’t believe what you’ve been missing.
Ingredients for dutch oven sweet potatoes
- Olive oil: We need olive oil to help cook the potatoes and prevent sticking.
- Sweet potatoes: While often confused with yams, sweet potatoes are white in color and slightly different in appearance.
- Seasonings: We want a combination of garlic, salt, pepper, and fresh rosemary to make sure these potato slices are well seasoned.
- Parmesan cheese: Adding parmesan will add a great cheesy flavor and saltiness that pairs great with the naturally sweet potatoes.
- Butter: Dotting the pan of potatoes will help to add fats and rich flavor into every slice as it bakes.
How to make dutch oven sweet potatoes
- Preheat your oven to 375 degrees F.
- In the bottom of a 12 or 14-inch dutch oven spread the olive oil evenly on the bottom.
- Slice your sweet potatoes into thin circles.
- Spread the potatoes in a single layer at the bottom of the dutch oven.
- Sprinkle salt, pepper, parmesan cheese, and freshly chopped rosemary over the top of the potatoes.
- Dot the top of the potatoes with small cubed bits of butter.
- Bake covered in the oven for 35 minutes.
- Uncover the dutch oven and continue baking for 10-15 minutes or until the potatoes are tender and a light golden brown color.
Sweet potato FAQs
Sweet potatoes and yams are very similar and often swapped for one another in recipes without fail. If you find that you have yams on hand, you can try this recipe with them. You may even find that you like it more than with sweet potatoes.
The leftovers from this dish can be stored in an airtight container in the fridge for 3-5 days. When ready to eat you can simply reheat a servings worth in the microwave for about a minute or two or you can bake it in the oven to cook more at once.
These potatoes will taste amazing next to practically any poultry main dish. For example, a roasted chicken or turkey would be great and make the meal fit for a feast. Even pork tenderloin or some varieties of fish would be a great pairing.
Dutch Oven Sweet Potatoes
For the Potatoes
- 3 tablespoons olive oil
- 3 pounds sweet potatoes see note
- 2 tablespoons garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup parmesan cheese
- 3 tablespoons butter
- 2 tablespoons rosemary fresh, chopped
For the Dutch Oven
- 12-inch shallow dutch oven
- 27-30 coals lit and heated until beginning to turn grey
- Spread the olive oil evenly in the bottom of a 12 or 14 inch dutch oven.
- Slice the potatoes in thin circles.
- Spread the potatoes in a single layer in the bottom of the dutch oven.
- Sprinkle the salt, pepper, cheese, and rosemary over the top of the potatoes.
- Dot the butter evenly over the potatoes.
For Baking in the Oven
- Preheat oven to 375ºF.
- Bake for covered for 35 minutes. Uncover and bake an additional 10-15 minutes, or until the potatoes are tender and light golden brown.
For Baking with Coals
- With dutch oven on a stand or on a safe ground area, place 9 coals on the bottom and 18 coals on top. This should heat to about 375 degrees for a 12 inch shallow dutch oven.
- Check periodically and adjust coals as necessary, adding more when the original coals begin to die down.
- If the bottom of the potatoes are cooking too quickly even with coal adjustment, add 1/3 cup water to the bottom of the dutch oven.
- The potatoes are finished when they are soft, this takes about 45 minutes.
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Susan Dubose says
That looks so good. I love sweet potatoes.Yum got to try that
Thank you Susan!!