Melting Sweet Potatoes recipe offers a rich, buttery twist on a classic root vegetable. Sliced into thick rounds, the sweet potatoes are roasted until caramelized on the outside and irresistibly tender inside. A final touch of garlic and broth elevates the flavor, creating a melt-in-your-mouth experience.
This dish balances sweet and savory notes, making it a standout side for any meal. The crisp edges contrast beautifully with the creamy center, offering both texture and taste. It’s a simple yet elegant way to enjoy sweet potatoes beyond the usual mash or fries.
Perfect for holidays or everyday dinners, this recipe is as easy as it is impressive. With just a handful of ingredients, it transforms into something truly special. Melting sweet potatoes prove that comfort food can be both effortless and gourmet.
Melting Sweet Potatoes Recipe
Ingredients
- 2 tablespoons melted unsalted butter
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 2 pounds of medium-sized sweet potatoes about 4 to 5, peeled if preferred, and sliced into 1-inch thick rounds
- 1 tablespoon roughly chopped fresh rosemary from approximately 3 sprigs
- 1 cup low-sodium vegetable or chicken stock
- 4 garlic cloves peeled and smashed
Instructions
- Preheat the oven to 500°F.
- Prepare the seasoning mixture: In a large bowl, combine 2 tablespoons of melted unsalted butter, 2 tablespoons of olive oil, 3/4 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Stir well to combine.
- Coat the sweet potatoes: Add 2 pounds of chopped sweet potatoes (peeled if desired) and 1 tablespoon of coarsely chopped fresh rosemary to the bowl. Toss the sweet potatoes until they are evenly coated with the seasoning mixture.
- Arrange the sweet potatoes: Transfer the potatoes, cut side up, to a 9x13-inch metal baking pan (or a rimmed baking sheet). Make sure the potatoes are arranged in a single layer. Drizzle any remaining butter mixture over the potatoes.
- Roast the potatoes: Place the pan in the oven and roast for about 15 minutes, or until the sweet potatoes can be easily lifted from the pan with tongs and the bottoms are lightly golden.
- Flip and continue roasting: Flip the sweet potato slices over and roast for another 15 minutes, or until both the tops and bottoms are deep golden-brown.
- Add broth and garlic: Remove the pan from the oven. Carefully pour 1 cup of low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves.
- Finish roasting: Return the pan to the oven and roast for an additional 15 minutes, or until the sweet potatoes are very tender and most of the broth has been absorbed.
