Melting Sweet Potatoes

• portionen: 6 servings
• aktive zeit: 10 minutes
• gesamtzeit: 55 minutes

Zutaten

2 tablespoons unsalted butter, melted

2 tablespoons olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds uniformly sized medium sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds

1 tablespoon coarsely chopped fresh rosemary leaves (from about 3 sprigs)

1 cup low-sodium vegetable or chicken broth

4 cloves garlic, peeled and smashed

Anweisungen

Step 1

Heat the oven to 500°F.

Step 2

Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds cut sweet potatoes (peeled if desired) and 1 tablespoon coarsely chopped fresh rosemary leaves, and toss well to coat.

Step 3

Transfer the potatoes cut-side up to a 9x13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.

Step 4

Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, about 15 minutes. Flip the rounds and roast until the bottoms and tops are deep golden-brown, about 15 minutes more.

Step 5

Remove the pan from the oven. Carefully pour 1 cup low-sodium vegetable broth into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the potatoes are very tender and most of the broth is absorbed, about 15 minutes.

Nährwertangaben

• Portionsgröße: Serves 6
• Kalorien: 221 cal
• Gesamtfett: 8.9 g
• Gesättigtes Fett: 3.2 g
• Ungesättigtes Fett: 0.0 g
• Cholesterin: 0 mg
• Natrium: 376.8 mg
• Gesamtkohlenhydrate: 32.6 g
• Ballaststoffe: 4.7 g
• Zucker insgesamt: 7.0 g
• Eiweiß: 3.6 g