Preheat your oven to 400°F (200°C). Gather your ingredients and have a 2-quart baking dish ready.

In a small bowl, combine melted butter, olive oil, and crushed dried rosemary. Stir until well blended.

Pour 2 tablespoons of the butter-oil blend into the bottom of the baking dish.

Slice sweet potatoes into even pieces and arrange them vertically in the baking dish, interspersing shallots.

Brush the top with remaining butter-oil mixture and sprinkle with salt and black pepper.

Cover the dish with aluminum foil and roast for 1 hour, checking for tenderness.

After 1 hour, remove the foil, increase the temperature to 450°F (232°C), and roast uncovered for 10-15 minutes.

Once done, let them cool slightly before serving.