Ingredients:

  • 3 lbs Large Garnet or Jewel Sweet Potatoes, peeled and sliced into 1-inch rounds
  • 4 tbsp Unsalted Butter, melted
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1/2 cup Vegetable or Chicken Broth
  • 2 tbsp Pure Maple Syrup
  • 2 sprigs Fresh Thyme or Rosemary
  • 1/2 cup Chopped Pecans
  • 2 tbsp Light Brown Sugar, packed
  • 1 tbsp Unsalted Butter, melted
  • 1/4 tsp Ground Cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, toss the 1-inch sweet potato rounds with 4 tablespoons of melted butter, olive oil, salt, and pepper until thoroughly coated.
  2. Arrange the potatoes in a single layer in a large metal roasting pan or cast-iron skillet. Roast for 15 minutes until the bottoms are deeply browned.
  3. Carefully flip each potato medallion using a metal spatula. In a small bowl, whisk together the broth and maple syrup.
  4. Pour the broth mixture into the pan around the potatoes and add the fresh herb sprigs. Return to the oven and roast for another 15 minutes until the liquid has reduced to a glaze and the potatoes are fork-tender.
  5. Optional: Mix the pecans, brown sugar, 1 tablespoon melted butter, and cinnamon. Sprinkle over the potatoes during the last 5 minutes of cooking until the crumble is toasted and fragrant.