Description
These Melt-in-Your-Mouth Sweet Potatoes are everything a side dish should be—crispy on the outside, buttery soft inside, and bursting with flavor. Roasted in garlic-herb butter and finished with broth, they’re the perfect addition to your holiday spread or weeknight dinner. Simple ingredients, bold taste, and a texture that lives up to the name.
Ingredients
Scale
- 3–4 medium sweet potatoes, peeled and sliced into 1-inch thick rounds
- 4 tablespoons unsalted butter, melted (substitute with olive oil or vegan butter)
- 2–3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme or rosemary (or 1 teaspoon dried)
- ½ cup chicken or vegetable broth
Instructions
- Preheat the Oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper for easier cleanup.
- Prep the Sweet Potatoes: Peel and cut sweet potatoes into thick rounds. Try to make them uniform for even roasting.
- Season the Rounds: Toss the sweet potato slices in a bowl with melted butter, garlic, salt, pepper, and herbs until fully coated.
- Roast the First Side: Arrange slices in a single layer on your prepared baking sheet. Roast for 20–25 minutes.
- Flip and Roast Again: Turn each piece over and roast for another 15–20 minutes until golden and slightly crisp on both sides.
- Pour in the Broth: Carefully add broth to the pan and return to the oven for 10 more minutes. The liquid helps the centers turn soft and creamy.
- Serve: Plate warm with a drizzle of the remaining pan juices and a sprinkle of fresh herbs.
Notes
For extra flavor, add a dash of smoked paprika or cinnamon. Don’t overcrowd the pan—use two sheets if necessary for maximum crispness. For a sweet twist, drizzle with maple syrup before roasting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg