Melting Sweet Potatoes with Herbs & Garlic

45 mins
Serves 1
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Directions

  1. 1Preheat oven to 500 degrees F.
  2. 2Preheat oven to 500 degrees F.
  3. 3Preheat oven to 500 degrees F.
  4. 4Slice sweet potatoes 1/2 inch thick.
  5. 5Slice sweet potatoes 1/2 inch thick.
  6. 6Slice sweet potatoes 1/2 inch thick.
  7. 7Toss sweet potatoes with melted butter, olive oil, thyme, rosemary, paprika, salt, and pepper in a bowl.
  8. 8Toss sweet potatoes with melted butter, olive oil, thyme, rosemary, paprika, salt, and pepper in a bowl.
  9. 9Toss sweet potatoes with melted butter, olive oil, thyme, rosemary, paprika, salt, and pepper in a bowl.
  10. 10Arrange sweet potato slices in a single layer in a baking pan.
  11. 11Arrange sweet potato slices in a single layer in a baking pan.
  12. 12Arrange sweet potato slices in a single layer in a baking pan.
  13. 13Roast for 25-30 minutes, flipping once.
  14. 14Roast for 25-30 minutes, flipping once.
  15. 15Roast for 25-30 minutes, flipping once.
  16. 16Whisk together broth and grated garlic.
  17. 17Whisk together broth and grated garlic.
  18. 18Whisk together broth and grated garlic.
  19. 19Add the broth mixture to the baking pan.
  20. 20Add the broth mixture to the baking pan.
  21. 21Add the broth mixture to the baking pan.
  22. 22Continue roasting for 15 more minutes, until tender and most of the liquid is absorbed.
  23. 23Continue roasting for 15 more minutes, until tender and most of the liquid is absorbed.
  24. 24Continue roasting for 15 more minutes, until tender and most of the liquid is absorbed.
  25. 25Serve hot.
  26. 26Serve hot.
  27. 27Serve hot.

Ingredients

  • 2 pounds sweet potatoes
  • 2 pounds sweet potatoes
  • 2 pounds sweet potatoes
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh rosemary
  • 1 teaspoon fresh rosemary
  • 1 teaspoon 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
  • 2 large cloves garlic
  • 2 large cloves garlic

Equipment

ovenknifebowlbaking panmeasuring cupfork