1-First Step: Get the oven and pan ready Heat the oven to 500°F. This high temperature is what helps the sweet potatoes get those caramelized, golden edges. Use a 9×13-inch metal baking pan so the potatoes have plenty of contact with the hot surface, which helps them brown better than they would on a softer or crowded pan. While the oven heats, peel the sweet potatoes if you want a smoother texture, then cut them crosswise into 1-inch-thick rounds. Try to keep the pieces as even as possible. That way, all the rounds roast at the same speed and you do not end up with some pieces too soft while others are still firm.

2-Second Step: Mix the butter, oil, and seasonings In a large bowl, stir together the melted butter, olive oil, kosher salt, and freshly ground black pepper until the mixture looks well combined. The mix should look glossy and smell rich right away. This is the base that gives Melting Sweet Potatoes their deep flavor and their beautiful browned surface. Add the sweet potato rounds and the chopped rosemary to the bowl. Toss everything together until every piece is coated. Take a moment here to really coat the sides and edges, because that flavor helps build the crisp, roasted crust later.

3-Third Step: Arrange the potatoes in the pan Transfer the sweet potatoes to the baking pan with the cut side facing up. Lay them in a single layer so they are not overlapping. If any butter mixture is left in the bowl, drizzle it over the top. That little bit of extra fat helps create a better roast and adds even more flavor. Make sure the potatoes have room around them. If they are crowded, they will steam more than roast, and the edges will not crisp as well. A single layer is one of the easiest secrets to getting that signature melting texture.

4-Fourth Step: Roast until the bottoms turn golden Place the pan in the oven and roast the sweet potatoes for 15 minutes. At this point, the bottoms should start turning light golden-brown. This first roast is where the browning begins, and it sets up the crisp base. Do not worry if they are not fully tender yet. That is supposed to happen. The first stage is all about color and flavor, not softness.

5-Fifth Step: Flip and roast again After 15 minutes, carefully flip each round using tongs or a spatula. Return the pan to the oven and roast for another 15 minutes. By the end of this second roast, the tops and bottoms should be deep golden-brown. The edges may even look a little caramelized, which is exactly what you want. This is the point where the sweet potatoes start looking like something you would happily serve at a holiday table. They already smell amazing, and the texture is heading toward that soft center everyone loves.

6-Sixth Step: Add broth and garlic Take the pan out of the oven and pour the 1 cup low-sodium broth into the pan. Add the 4 smashed garlic cloves right into the liquid. Then return the pan to the oven for the final roast. The broth steams a little as it heats, which helps the centers become very tender while still letting the tops stay roasted. This is also the stage that gives the dish its “melting” quality. The potatoes soak up flavor while the broth reduces, leaving you with a pan full of soft centers and savory goodness.

7-Final Step: Finish roasting and serve Roast for another 15 minutes, or until the sweet potatoes are very tender and most of the broth has been absorbed. The total cook time is about 45 minutes. Use a fork or paring knife to check tenderness. It should slide in easily with little resistance. Once the potatoes are done, serve them warm straight from the pan or move them to a platter. Spoon a little of the pan juices over the top for extra flavor. The garlic softens in the broth and becomes mellow enough to eat right along with the potatoes.