Ingredients

Ingredients

• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds uniformly sized medium sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds
• 1 tablespoon coarsely chopped fresh rosemary leaves (from about 3 sprigs)
• 1 cup low-sodium vegetable or chicken broth
• 4 cloves garlic, peeled and smashed

Instructions

1. Heat the oven to 500°F.
2. Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves, and toss well to coat.
3. Transfer the potatoes cut-side up to a 9x13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
4. Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.
5. Remove the pan from the oven. Carefully pour 1 cup low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Recipe Notes

Substitutions: You can substitute any combination of chopped fresh hearty herbs (such as thyme, sage, or oregano) for the rosemary.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days