– 2 tablespoons unsalted butter, melted – Adds richness and helps the potatoes brown.

– 2 tablespoons olive oil – Helps the edges crisp and keeps the butter from scorching.

– 3/4 teaspoon kosher salt – Brings out the natural sweetness.

– 1/2 teaspoon black pepper – Adds a little warmth and balance.

– 2 pounds uniformly sized medium sweet potatoes, peeled if desired and cut into 1-inch-thick rounds – The main ingredient and the base of the dish.

– 1 tablespoon coarsely chopped fresh rosemary leaves, from about 3 sprigs – Adds a woodsy, savory flavor that works so well with sweet potatoes.

– 1 cup low-sodium vegetable or chicken broth – Steams the potatoes gently near the end so they turn very tender.

– 4 cloves garlic, peeled and smashed – Adds flavor to the broth and gives the finished dish a savory edge.