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Melting Sweet Potatoes

Melting sweet potatoes are roasted until deeply golden, then finished with chicken broth until fork-tender. Butter and fresh thyme add rich flavor to these tender-centered, browned sweet potato rounds.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled and cut crosswise into 1-inch-thick rounds
  • 1 tbsp olive oil divided
  • 4 tbsp unsalted butter melted
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.75 cup low-sodium chicken broth
  • 1 tsp thyme fresh leaves

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Brush a rimmed 18x13-inch baking sheet with 1 teaspoon of the olive oil.
  3. Toss the sweet potatoes with the melted butter, remaining 2 teaspoons olive oil, salt, and pepper.
  4. Arrange the sweet potatoes in a single layer on the baking sheet.
  5. Roast for 20 to 25 minutes, until the undersides are deeply golden.
  6. Turn the rounds over and roast for 15 to 20 minutes, until browned and nearly tender.
  7. Carefully pour the broth around the sweet potatoes.
  8. Roast for 10 to 15 minutes, until the rounds are fork-tender and most of the broth has been absorbed.
  9. Sprinkle with the thyme.
  10. Let rest for 5 minutes before serving.

Notes

For the deepest browning, keep the rounds in a single layer without crowding. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the potatoes may turn soft. Use vegetable broth for a vegetarian version.