1-First Step: Get the sweet potatoes ready. Start by preheating your oven to 425°F. Line a large baking sheet or roasting pan with parchment paper if you want easier cleanup. Peel the sweet potatoes if you like, then slice them into even 1-inch-thick rounds. Keeping the rounds uniformly sized matters because it helps the Melting Sweet Potatoes cook evenly and finish at the same time. Next, melt the butter and stir it together with the olive oil, kosher salt, and black pepper in a large bowl. Add the sweet potato rounds and toss until every piece has a light, glossy coating. This mixture gives the potatoes their rich flavor and helps the outside crisp up in the oven.

2-Second Step: Arrange them for roasting. Place the sweet potato rounds in a single layer on the prepared pan. Try not to overlap them, since crowding can trap steam and prevent browning. Tuck the smashed garlic cloves around the potatoes and scatter the chopped rosemary over the top. This step is where the aroma starts to build. The garlic softens as it roasts, and the rosemary perfumes the whole pan. If you are cooking for guests, this is the moment when your kitchen starts to smell like something special is happening.

3-Third Step: Roast until the bottoms turn golden. Roast the potatoes for about 25 to 30 minutes. During this first stage, the butter and oil help form those crisp, caramelized edges. You want the bottoms to turn golden brown before you add the broth. If your oven runs hot, check them around the 20-minute mark. The goal is not to fully cook them yet. You just want a good head start on browning. For a lighter version, you can reduce the butter a little, but keep enough fat in the pan to build flavor and color.

4-Fourth Step: Add the broth and continue roasting. Carefully pour the 1 cup of low-sodium vegetable or chicken broth into the pan. Try to pour it around the potatoes rather than directly over the tops so you do not wash off all the seasoning. The broth will create steam and help the centers turn soft and creamy while the edges keep browning. Return the pan to the oven and roast for another 20 to 25 minutes. The broth should mostly reduce, and the potatoes should be fork-tender. You should be able to slide a fork into the thickest piece without resistance, but the outside should still look golden and lightly crisp.

5-Final Step: Rest and serve. Take the pan out of the oven and let the sweet potatoes rest for about 5 minutes. This short rest gives the texture time to settle and helps the centers stay creamy. If you want a more polished finish, spoon a little of the pan juices over the potatoes before serving. Serve these Melting Sweet Potatoes warm as a side dish with roasted chicken, salmon, pork, or a holiday roast. They also work nicely with a grain bowl or a simple salad when you want something cozy but not heavy.