Boy, Do I Love Melting Sweet Potatoes (And My Family Does, Too)
Okay, so there’s this comfort dish in my kitchen that everyone keeps asking for—and not just when leaves start falling and socks go missing in the dryer. Melting sweet potatoes. I first stumbled on these when I had a bag of sweet potatoes, a wild surplus of butter (don’t ask; Costco trip), and about forty minutes before everyone descended on the table like a pack of caffeinated squirrels. I swear, my niece once called dibs on the sticky caramelized corner pieces before they were even out of the oven. And honestly, melt-in-your-mouth is no joke here. They’re kind of the roast potato’s softer, sweeter little cousin who’s slightly dramatic but in a good way.
Why I Keep Coming Back to Melting Sweet Potatoes
I make this when there’s a chill in the air or when I just want something fuss-free but fancy-looking. (Trust me: no one cares that it was basically four ingredients and a tray.) My family goes wild for them, especially when the kitchen smells like butter and garlic. I’ve even made them for friends who “aren’t sweet potato people” and—well, let’s just say there were zero leftovers and one suspicious-looking fork print in the corner of the pan. Oh, and if you’ve ever had roasted potatoes come out kind of tough? These are luscious; I used to over-bake the heck out of them, but now, this method rescues me every time.
Here’s What You’ll Need (Substitutions Welcome)
- 3-4 medium sweet potatoes (I sometimes swap for Japanese sweet potatoes if a store’s “random shipment” has taken over the shelf—it works fine, but those are starchier)
- About 6 tbsp unsalted butter, melted (Grandma swore by Kerrygold, but honestly that was out of her price range; any ol’ butter will work—it’s not rocket science)
- 1-2 tbsp olive oil (Or, you know, whatever neutral oil you like—I’ve totally used canola before and lived to tell the tale)
- 1 cup low-sodium chicken broth or veggie stock (Water in a pinch, but you’ll miss the depth)
- 3 garlic cloves, smashed (or a heaping teaspoon of garlic powder when I can’t be bothered)
- Kosher salt and cracked black pepper, to taste
- Optional: A sprinkle of thyme or rosemary (Or a rogue pinch of Italian seasoning if that’s all you can find. Truly, it’s flexible.)
How I Make Melting Sweet Potatoes (The Real Way)
- Preheat your oven to 230°C (450°F). I know it sounds hot, but trust me, it’s the secret to caramelized edges. Not 425°. Not 475°. That sweet spot in the middle. Or, you know, just crank it close and let your oven do its weird thing—mine runs hot anyway.
- Peel the sweet potatoes if you like them tidy, but sometimes I just give them a scrub and leave the skin on for extra texture. Slice them into thickish rounds, maybe 3 cm (about 1¼ inches) wide. Anything thinner roasts to a crisp, sometimes in a bad way.
- Arrange the slices flat on a big roasting tray or sheet pan (parchment helps, but I sometimes just go without).
- Pour over the melted butter and drizzle the oil. Sprinkle it all like you mean it with salt, pepper, and whichever herb is calling your name. Toss or flip each round to coat both sides. (This is where I usually sneak a tiny taste of butter. Quality control, right?)
- Roast for 15 minutes. Flip each slice over—they’ll have golden, maybe even wild-looking edges. Don’t worry if they look a little lopsided; they always do at this point.
- Pour the broth and garlic all over (it will sizzle and bubble and smell amazing). Back in the oven for another 15–20 minutes, until they’re buttery and fork-tender but not completely falling apart. If you forget them for a minute or two longer, honestly, that’s when the magic happens.
- Let them cool a smidge before serving—lava tongue isn’t festive for anyone.
So, a Few Notes (Learned the Hard Way)
- If you forget to flip the potatoes halfway, don’t panic. A couple of unmoved rounds just mean extra crispy bottoms (sometimes I call it chef’s privilege and pick those for myself).
- I once tried using all olive oil, no butter. Didn’t hit the same level of melty. Actually, I find it works better if you don’t skimp on the butter (sorry, arteries; thank you, tastebuds).
- The garlic can look a little weird floating in the broth, but it truly disappears taste-wise by the end. Or just use powder—no judgment from me!
Variations I’ve Tried (And One Not-So-Great Attempt)
- Spicy: A big pinch of smoked paprika and cayenne gives a nice kick, especially if you’re in the mood for a little drama.
- Sweeter: Sometimes I drizzle on a bit of maple syrup in the last five minutes. Kinda maple-candy vibes.
- I tried a curry powder version once; honestly it was…weird. Not my finest hour, but hey, you don’t know until you try! Stick to herbs if you’re unsure.
- You can totally cube the sweet potatoes instead of slicing—just keep an eye on them because the smaller pieces cook (and possibly char) faster. Learned that the hard way on a busy Tuesday.
What You Need to Make This, Plus a Hack If You’re Missing Stuff
- Large roasting pan or sheet tray (if it’s too small, just squish everything in; worst case, roast in batches and snack from the first one like I do)
- Sharp knife
- Parchment paper (but I’ve baked straight on a tray with extra oil and a prayer and it’s mostly fine)
- Peeler, maybe, if you’re into smooth edges
How to Store Leftovers (If You’re Lucky Enough to Have Any)
Put any leftovers in a lidded container, pop them in the fridge. They’ll keep for up to 3 days—though, honestly, in my house, it never lasts more than a day. I love them cold, straight from the fridge, or warmed up again in the toaster oven (microwave works, but they go a bit soft).
How We Serve Them (And My Particular Quirk)
They’re fantastic on their own or as a side, obviously. My family kinda expects them next to roast chicken or even with fried eggs in the morning. Sometimes I pile them onto a big platter and sneak in some crumbled feta or a handful of toasted nuts, just for fun. Oh, and at Christmas, I think they really shine next to a fancy main—but I’ll eat them for lunch all by themselves on a boring Wednesday.
Some Pro Tips (Aka My Mishaps)
- Don’t rush the preheating—even five minutes short and they won’t brown right. I once tried throwing them in early because I was hangry. Regretted it. Soggy.
- Slice thick enough so they don’t go limp. I know, everyone says “uniform pieces”—but a few uneven bits are totally forgivable. The thick ones get blissfully soft, the thin ones edge toward caramel.
- Taste the broth you’re adding. Once I used an off-brand stock and, let’s just say, it tasted like mop water. If in doubt, use water with extra seasoning.
FAQ (These Are Real Questions I Get, Promise!)
Can I make these ahead? Yep, you can! I think they taste better the next day, actually. Just warm them gently—sometimes I splash on extra broth to bring them back to life.
Do I have to peel the sweet potatoes? Absolutely not. Sometimes I can’t be bothered, and honestly the skin crisps up. But if the skins look a little worse-for-wear, maybe give them the old peeler treatment.
Can I use regular potatoes? Eh, I guess so. They’ll be tasty, but you miss that extra sweetness. I always say, use what you have and try everything once.
How thick should I slice them, really? Around an inch and bit is good—too thin and they toast, not melt. But don’t stress it; even when I mess up the sizes, they somehow turn out edible.
Are these healthy? Well…uh, sort of? Sweet potatoes are packed with good stuff. There’s a fair bit of butter, so maybe not exactly health food, but it’s okay to live a little, right?
Help, I don’t have chicken broth! Use veg broth or even water, just add a little extra salt. Or honestly, next time you’re at the shop, grab those tiny bouillon cubes. They’ve saved me more than once.
Oh, and totally unrelated—but if your oven door squeaks every time you open it, and you keep meaning to oil the hinges but forget? You and me both, friend. Every single time I make these, my whole family yells ‘Dinner’s ready!’ at the squeak. It’s become kind of a tradition, so I just leave it.
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch thick rounds
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons fresh thyme leaves
Instructions
-
1Preheat the oven to 425°F (220°C). Line a roasting pan or baking sheet with parchment paper.
-
2Arrange sweet potato rounds in a single layer on the prepared pan.
-
3In a small bowl, mix together melted butter, olive oil, minced garlic, salt, and black pepper. Brush both sides of the sweet potatoes with the mixture.
-
4Roast for 20 minutes, then flip the sweet potatoes and roast for another 15 minutes.
-
5Pour vegetable broth over the sweet potatoes and sprinkle with fresh thyme. Roast for an additional 5 minutes, or until the sweet potatoes are tender and the edges are caramelized.
-
6Serve hot, spooning some of the pan juices over the sweet potatoes.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
