Directions
- 1Slice the sweet potatoes
- 2Add the sweet potatoes to a bowl and pour melted butter over them
- 3Add the herbs, paprika, and olive oil and stir
- 4Place the potatoes in a baking pan
- 5Bake the sweet potatoes, flipping once, until browned, 25 to 30 minutes.
- 6Mix the broth and garlic in a measuring cup
- 7Add 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.
- 8Serve hot, garnished with herbs
Ingredients
- 2 pounds sweet potatoes, sliced 1/2 inch thick
- 2 tablespoons butter, melted
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon paprika
- 0.75 teaspoon salt
- 0.5 teaspoon ground pepper
- 1 cup low-sodium vegetable broth or chicken broth
- 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.
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