Hot Honey Melting Sweet Potatoes

Ingredients

• 2 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pound uniformly-sized medium sweet potatoes (4 to 5), peeled if desired and cut crosswise into 1-inch-thick rounds
• 1 cup low-sodium vegetable or chicken broth
• 1 tablespoon honey
• 2 to 3 teaspoons Calabrian chili paste
• 4 cloves garlic, peeled and smashed

Method

1. Heat the oven to 500°F.
2. Stir 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a large bowl until combined. Add 2 pounds sweet potato rounds and toss well to coat.
3. Transfer the potatoes cut-side up to a 9x13-inch metal baking pan (avoid glass, as it could shatter) or rimmed baking sheet (quarter sheet pan) and arrange in a single layer. Drizzle any remaining butter mixture over the potatoes.
4. Roast until the sweet potatoes easily release from the pan with tongs and the bottoms are light golden-brown, 12 to 15 minutes. Flip the sweet potatoes and roast until the bottoms and tops are deep golden-brown, 12 to 15 minutes more. Meanwhile, whisk 1 cup low-sodium vegetable broth, 1 tablespoon honey, and 2 to 3 teaspoons Calabrian chili paste together in a liquid measuring cup.
5. Remove the pan from the oven. Carefully pour the broth mixture into the pan and add 4 peeled and smashed garlic cloves. Return to the oven and roast until the sweet potatoes are very tender and most of the broth is absorbed, 12 to 15 minutes.
6. Recipe Notes
7. Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.