Ingredients
Units
Scale
- 2 pounds sweet potatoes, cut into 1-inch rounds
- 2 tablespoons, unsalted, melted
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups no-sodium or low-sodium chicken stock
- 4 garlic cloves, smashed
- 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Garnish: sage leaves
Instructions
- Preheat: Preheat the oven to 450°F. Spray the metal baking pan with non-stick cooking spray.
- Cut the Sweet Potatoes: Remove the ends, then cut the sweet potatoes into 1-inch discs. Use a ruler if needed. I found that 1-inch turned out better than 3/4-inch.
- Coat the Potatoes: In a large bowl, combine the potato discs, melted butter, olive oil, salt, and pepper. Mix all together until the potatoes are well coated.
- Roast: Evenly place the sweet potatoes in the metal baking pan. Make sure they’re not touching and drizzle the remaining butter/olive oil mixture on top. Roast for 20 minutes and then flip each sweet potato disc to ensure both sides get crispy. Return to the oven and roast for 15 more minutes.
- Add the Stock & Garlic: Flip the sweet potatoes one last time. Add the vegetable/chicken stock to the roasting pan, then scatter the crushed garlic cloves. Return to the oven and bake for the remaining 15 minutes.
- Serve and Enjoy!: Allow the sweet potatoes to cool for a few minutes in the pan. Serve the potatoes on a platter and spoon any pan sauce over them. Garnish with fresh sage leaves.
- Prep Time: 5
- Cook Time: 50
- Category: Sides