Melting Sweet Potatoes with Herbs & Garlic

45 mins
Serves 1
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Directions

  1. 1Slice the sweet potatoes
  2. 2Slice the sweet potatoes
  3. 3Slice the sweet potatoes
  4. 4Add the sweet potatoes to a bowl and pour melted butter over them
  5. 5Add the sweet potatoes to a bowl and pour melted butter over them
  6. 6Add the sweet potatoes to a bowl and pour melted butter over them
  7. 7Add the herbs, paprika, and olive oil and stir
  8. 8Add the herbs, paprika, and olive oil and stir
  9. 9Add the herbs, paprika, and olive oil and stir
  10. 10Place the potatoes in a baking pan
  11. 11Place the potatoes in a baking pan
  12. 12Place the potatoes in a baking pan
  13. 13Bake the sweet potatoes, flipping once, until browned, 25 to 30 minutes.
  14. 14Bake the sweet potatoes, flipping once, until browned, 25 to 30 minutes.
  15. 15Bake the sweet potatoes, flipping once, until browned, 25 to 30 minutes.
  16. 16Mix the broth and garlic in a measuring cup
  17. 17Mix the broth and garlic in a measuring cup
  18. 18Mix the broth and garlic in a measuring cup
  19. 19Add the broth mixture to the pan and continue roasting until most of the liquid has been absorbed and the potatoes are very tender, about 15 minutes more.
  20. 20Add the broth mixture to the pan and continue roasting until most of the liquid has been absorbed and the potatoes are very tender, about 15 minutes more.
  21. 21Add the broth mixture to the pan and continue roasting until most of the liquid has been absorbed and the potatoes are very tender, about 15 minutes more.
  22. 22Serve hot, garnished with herbs
  23. 23Serve hot, garnished with herbs
  24. 24Serve hot, garnished with herbs

Ingredients

  • 2 pounds sweet potatoes, sliced 1/2 inch thick
  • 2 pounds sweet potatoes, sliced 1/2 inch thick
  • 2 pounds sweet potatoes, sliced 1/2 inch thick
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 tablespoons butter, melted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 1 teaspoon paprika
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.75 teaspoon salt
  • 0.5 teaspoon ground pepper
  • 0.5 teaspoon ground pepper
  • 0.5 teaspoon ground pepper
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1 cup low-sodium vegetable broth or chicken broth
  • 1 cup low-sodium vegetable broth or chicken broth
  • 2 large cloves garlic, grated
  • 2 large cloves garlic, grated
  • 2 large cloves garlic, grated

Equipment

knifebowlwooden spoon9-by-13-inch metal baking panovenmeasuring cup

Tips

  • Leaving the skins on helps the sweet potatoes retain some texture after being roasted, but they work just as well peeled.