Master the ultimate side dish with this easy Melting Sweet Potatoes recipe. Crispy on the outside, incredibly creamy on the inside, and tossed in a rich maple-butter glaze.
If you’ve never tried melting sweet potatoes, you are missing out on one of the greatest culinary magic tricks of all time.
The secret here is all in the technique. By roasting thick rounds of sweet potatoes at a high temperature, you get these beautifully caramelized, crispy edges. But then, you pour a bit of broth into the pan right at the end. The potatoes absorb all that moisture, turning the insides so incredibly soft, velvety, and tender that they literally melt in your mouth.
Paired with a glaze of melted butter, maple syrup, and fresh herbs, it’s the perfect balance of sweet, savory, and rich.
Ingredients
2 large sweet potatoes, peeled and cut into 1-inch thick rounds
3 tablespoons unsalted butter, melted
2 tablespoons maple syrup (or honey)
1 tablespoon olive oil
1 teaspoon fresh thyme leaves (plus a few extra sprigs for serving)
1/2 teaspoon garlic powder
Salt and freshly cracked black pepper, to taste
1/2 cup vegetable or chicken broth
Instructions
1. Prep and Preheat
Preheat your oven to 200°C (400°F). Grab a large metal baking pan or a heavy rimmed baking sheet. (Avoid glass pans here, as they don't brown the potatoes quite as well and can shatter when hot broth is added).
2. Toss and Season
In a large bowl, whisk together the melted butter, maple syrup, olive oil, thyme, garlic powder, salt, and pepper. Add the sweet potato rounds and toss them around until every single piece is completely coated in that sweet, buttery goodness.
3. The First Roast
Arrange the sweet potatoes in a single layer in your baking pan. Make sure they have a little breathing room so they roast instead of steam. Pop them in the oven and bake for about 20 to 25 minutes until the bottoms are deeply browned and caramelized.
4. Flip 'Em
Carefully flip each potato round over. Roast for another 15 to 20 minutes until the other side gets that same beautiful golden-brown crust.
5. The "Melting" Magic
Carefully pour the broth directly into the bottom of the pan around the potatoes (it will sizzle!). Put the pan right back into the oven for another 10 to 12 minutes. The potatoes will soak up the broth like a sponge, making them incredibly tender while creating a rich, glossy sauce in the pan.
6. Serve Hot
Transfer the sweet potatoes to a serving platter, spoon any remaining glaze from the pan right over the top, and garnish with a few fresh sprigs of thyme. Serve immediately while they're hot, creamy, and perfect.
Pro Tip: Try to pick sweet potatoes that are relatively uniform in shape and thickness. This ensures all your rounds cook at the exact same rate, leaving no potato behind!
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