Melting Sweet Potatoes

Timbo2000

I like to cook, especially with beer (in me). If a recipe is not easy, I'm not interested.

What makes them so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds — with very little effort, I might add! All you have to do is flip the potatoes once, then add some broth, and blammo! You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they practically melt in your mouth).

2 tablespoons unsalted butter, melted

2 tablespoons olive oil

¾ teaspoon kosher salt

½ 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

Note: Ingredients may have been altered from the original.

Directions at thekitchn.com

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