1-First Step: Heat the oven and mix the fat and seasoning Set your oven to 500°F. This high heat helps the sweet potatoes develop deep color fast. In a large bowl, stir together the melted unsalted butter, olive oil, kosher salt, and black pepper. This first mix matters because it coats every round evenly. When the potatoes hit the hot pan, that coating helps form the golden crust. If you are cooking for a crowd, you can double the recipe and use two pans so the potatoes still roast in a single layer.

2-Second Step: Coat the sweet potatoes with rosemary Add the cut sweet potatoes and the coarsely chopped fresh rosemary leaves to the bowl. Toss everything well so each round gets a light coating of seasoning and herbs. The rosemary gives the dish a holiday feel, but it is subtle enough for everyday meals too. If you want to mix things up, you can use thyme, oregano, or sage instead of rosemary. That makes this sweet potatoes recipe easy to adjust for what is in your kitchen. It is also a smart way to use up leftover herbs before they wilt in the fridge.

3-Third Step: Arrange the potatoes for roasting Transfer the sweet potato rounds to a metal baking pan in a single layer, with the cut side facing up. Drizzle any remaining butter mixture over the top. Giving each round space helps the edges brown instead of steam. Place the pan in the hot oven and roast for 15 minutes. At this point, the bottoms should be lightly golden-brown. That first roast builds the base for the crispy finish you want in melting sweet potatoes crispy edges style.

4-Fourth Step: Flip and brown the other side After 15 minutes, remove the pan and flip each round. Roast for another 15 minutes. By now, both the tops and bottoms should be deep golden-brown. This is where the dish starts looking like a true restaurant-style side dish. If your potato slices are different sizes, check them a little early. Evenly sized rounds cook best, so try to slice them about the same thickness. That helps you get the same balance of crisp outside and soft inside on every piece.

5-Fifth Step: Add broth and garlic for the melting finish Take the pan out again and pour in the low-sodium vegetable or chicken broth. Add the smashed garlic cloves too. Return the pan to the oven and roast for a final 15 minutes. During this last stage, the broth reduces and soaks into the potatoes, making them very tender. This is the secret to the sweet potatoes silky centers effect. Instead of stopping at crisp edges, the liquid finish gives the middle a soft, melting texture. Most of the broth should be absorbed by the end, leaving the potatoes moist but not soggy.

6-Final Step: Serve warm and enjoy Once the potatoes are very tender and the broth is mostly absorbed, remove the pan from the oven. Let them cool for a couple of minutes, then transfer to a serving dish. Spoon any pan juices over the top for extra flavor. These are wonderful next to roast chicken, turkey, salmon, or a simple grain bowl. They also work well for holidays, Sunday dinners, and meal prep. The whole recipe takes about 55 minutes total, with 10 minutes prep and 45 minutes cook time.