With caramelized outsides and creamy insides, these buttery sweet potatoes will steal the show.
Ingredients
2 pounds medium sweet potatoes (about 3)
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces
2 tablespoons honey, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup low-sodium chicken or vegetable broth
2 sprigs fresh thyme or fresh sage
1 tablespoon coarsely chopped fresh thyme or fresh sage leaves
Flaky salt, for garnish (optional)
Instructions
Heat the oven to 425ºF. Meanwhile, peel 2 pounds medium sweet potatoes. Trim the ends, then cut crosswise into 1-inch rounds.
Melt 2 tablespoons of the unsalted butter and 1 tablespoon of the honey in a medium (10-inch) oven-safe or cast iron skillet over medium heat. Arrange the sweet potato rounds cut-side down in the skillet. Cook until golden-brown in spots, 3 to 4 minutes per side.
Turn off the heat. Season the tops of the sweet potatoes with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place 4 tablespoons of the unsalted butter in between the sweet potatoes. Add 1/2 cup low-sodium chicken broth and 2 fresh thyme sprigs to the skillet.
Transfer the skillet to the oven. Roast until the sweet potatoes are fork-tender, 30 to 35 minutes. When the sweet potatoes are almost ready, melt the remaining 2 tablespoons unsalted butter. Stir in the remaining 1 tablespoon honey and 1 tablespoon coarsely chopped fresh thyme leaves.
Remove the skillet from the oven. Drizzle the thyme mixture evenly over the sweet potatoes. Return the skillet to the oven and roast until the honey mixture begins to bubble and caramelize, about 5 minutes more. Let cool for 10 minutes before serving. Garnish with flaky salt if desired.
