Melting Sweet Potatoes

recipe from Food Network Kitchen


  • 4 tablespoons unsalted butter, cut into pieces
  • 2 teaspoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 pounds sweet potatoes, sliced 1 inch thick
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups low-sodium chicken broth
  • Honey, for drizzling


  1. Preheat the oven to 475 degrees F.
  2. Put the butter, sage and thyme in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the sweet potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
  3. Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes.
  4. Pour in the chicken broth and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter, season with more salt and drizzle with honey. Makes 4 servings.

Cook’s Notes: BRFM Volunteer Jinny used dried sage since her fresh sage was done for the season. She suggests you could easily use dried thyme as well. If you don’t have unsalted butter, just use regular and eliminate or cut back on the salt. No honey? Maple or Hickory syrup works too!

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