1-First Step: Get the oven and pan ready Heat the oven to 500°F. This may sound very hot, but that is part of what gives the potatoes their lovely browned edges. Use a 9×13-inch metal baking pan because metal conducts heat well and helps the bottoms caramelize. While the oven heats, make sure your sweet potatoes are cut into 1-inch-thick rounds. If you want to peel them, go ahead, but leaving the skin on also works well. Just try to keep the slices uniform so they roast at the same rate. That is especially helpful if you are cooking for a group and want every piece done at the same time.

2-Second Step: Mix the butter, oil, and seasonings In a large bowl, stir together the 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until the ingredients look smooth and fully combined. This simple coating is what helps the sweet potatoes turn into that craveable mix of crispy outside and creamy inside. If you are cooking for people with different tastes, you can keep the seasoning basic here and adjust the herb mix later. That makes this dish friendly for family dinners, potlucks, and holiday meals.

3-Third Step: Coat the sweet potatoes and rosemary Add the 2 pounds of sweet potato rounds to the bowl along with 1 tablespoon coarsely chopped fresh rosemary leaves. Toss well so every round is coated. The rosemary should cling to the oil and butter mixture, which helps the herb flavor spread through the dish as it roasts. If rosemary is not your thing, thyme, sage, or oregano can step in nicely. Those swaps still work beautifully with the sweet potato flavor.

4-Fourth Step: Arrange in the pan and roast Transfer the coated rounds to the baking pan cut-side up and place them in a single layer. Drizzle any remaining butter mixture over the top. Spacing matters because crowded potatoes steam instead of roast, and you want those golden edges. Roast for about 15 minutes, or until the sweet potatoes easily release from the pan and the bottoms are light golden-brown. Then flip the rounds and roast for about 15 minutes more until both sides are deep golden-brown. That second side gives the melting sweet potatoes their signature texture.

5-Fifth Step: Add broth and garlic Remove the pan from the oven carefully. Pour in 1 cup low-sodium vegetable or chicken broth, then add 4 peeled and smashed garlic cloves. The broth adds moisture and helps the sweet potatoes turn extra tender in the last stage. Using low-sodium broth is a smart move because it gives you more control over the final salt level. Smashed garlic is better than minced here because it gives the broth a mellow flavor instead of a sharp bite. If you want to use chopped shallots or onions instead of garlic, that works too.

6-Final Step: Finish roasting and serve Return the pan to the oven and roast for about 15 minutes more, or until the sweet potatoes are very tender and most of the broth has been absorbed. The potatoes should look glossy, soft, and deeply browned in spots. Once they are done, serve them right away while the edges are still crisp. These are excellent alongside roasted meats, grain bowls, or holiday mains. If you are building a dessert menu for guests, you could pair this side with white chocolate cranberry cookies for a sweet finish after dinner.