Melting Sweet Potatoes Recipe
Tender sweet potatoes roasted in butter, simmered with savory broth, and finished with maple syrup and pecans. A comforting side dish with both sweet and savory depth.
4 Servings
Ingredients
- 2 pounds sweet potatoes sliced into 1-inch rounds
- 4 tablespoons unsalted butter melted
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 ½ cups chicken broth
- Maple syrup for drizzling
- Chopped pecans for garnish
Instructions
- Preheat the oven to 475°F (245°C). Ensure the oven rack is positioned in the center for even cooking.
- Prepare the sweet potatoes. Place the sliced sweet potatoes in a large mixing bowl. Add the melted butter, then season generously with kosher salt and freshly ground black pepper. Toss until each slice is evenly coated.
- Arrange in the baking dish. Transfer the potatoes to a 9x13-inch baking dish, ensuring the slices are in a single layer without overlapping. This allows them to roast evenly.
- Roast the first side. Place the dish in the preheated oven and bake for approximately 15 minutes, or until the bottoms of the sweet potato slices are golden brown.
- Turn and roast the other side. Using tongs, carefully flip each slice and return the dish to the oven. Roast for an additional 15 minutes, or until the second side is also deeply golden.
- Add the broth. Pour the chicken broth into the baking dish, ensuring it distributes evenly around the potatoes. Continue roasting for 15 minutes, or until the sweet potatoes are tender and most of the liquid has been absorbed.
- Finish and serve. Remove the dish from the oven. Drizzle the potatoes lightly with maple syrup and sprinkle with chopped pecans before serving.
Notes
This recipe is naturally gluten-free, provided that the chicken broth used is certified gluten-free. Double-check the broth label, as some brands may contain hidden gluten additives or cross-contamination warnings.