Baked Roasted Sweet Potato Scallops

Begin by preheating your oven to 375°F (190°C). This optimal temperature assures that the sweet potatoes roast and caramelize nicely without burning.

Peel your sweet potatoes. Cut them into evenly 1/8-inch thick slices; using a mandoline slicer can make this step easier and give you beautifully even slices.

In a skillet, melt the butter and olive oil over medium heat. Add the chopped garlic, rosemary, and thyme. This warm infusion of herbs serves to fragrant your dish splendidly. Saute them gently for about 2 minutes until the garlic is just starting to brown. Be careful not to burn your garlic; it can turn bitter and ruin the dish.

Layer half of the sweet potato slices into a shallow baking dish, sprinkle with salt, pepper, and half of the butter mixture. It's essential to season between layers; this ensures every bit is well-flavored. Layer the rest of the sweet potatoes, continuing with the seasoning and ending with the remaining butter mixture.

Cover the dish with foil and bake for about 40 minutes. The foil trap steam and helps sweet potatoes to cook evenly.

After 40 minutes, uncover the dish and sprinkle the grated parmesan over your potatoes. Continue baking for about 15 minutes or until the top is golden brown and the potatoes are tender. The cheese creates a nice, crispy top when golden and gives an extra depth of flavor.

Let the dish rest for 5 minutes before garnishing with fresh parsley and serving. This allows the dish to cool slightly and flavors to meld. And there you have it! Your delicious sweet potato scallops are ready to charm.