1-First step: heat the oven and prep the pan Set your oven to 500°F. This high heat is key for getting that golden, crisp exterior. Use a 9×13-inch metal baking pan for the best browning, since metal heats quickly and helps the bottoms caramelize. If you are peeling the sweet potatoes, do that now, then cut them crosswise into 1-inch-thick rounds.

2-Second step: mix the fat and seasoning In a large bowl, stir together 2 tablespoons melted unsalted butter, 2 tablespoons olive oil, 3/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Mix until the seasoning is evenly blended. This mixture coats the sweet potatoes and helps every bite taste balanced.

3-Third step: coat the sweet potatoes and rosemary Add the sweet potato rounds and 1 tablespoon coarsely chopped fresh rosemary leaves to the bowl. Toss well so each piece gets a light coating of the butter mixture and herbs. The rosemary gives the potatoes a cozy, earthy flavor that works especially well with the sweetness of the potatoes.

4-Fourth step: arrange and roast Transfer the potatoes cut-side up to the baking pan in a single layer. Drizzle any remaining butter mixture over the top. Then roast for about 15 minutes, or until the potatoes easily release from the pan and the bottoms are light golden-brown. Turn each round over carefully and roast for about 15 minutes more. At this point, both sides should look deep golden-brown. The edges may look slightly crisp, which is exactly what you want.

5-Fifth step: add broth and garlic Remove the pan from the oven. Carefully pour in 1 cup low-sodium vegetable or chicken broth, then add 4 peeled and smashed garlic cloves. The broth will sizzle a little, which is normal. This step softens the potatoes and adds more flavor to the pan.

6-Final step: finish roasting and serve Return the pan to the oven and roast for about 15 minutes more, or until the sweet potatoes are very tender and most of the broth has been absorbed. Serve warm so you get the best mix of crisp edges and soft centers.