1-First step: get the oven and pan ready Preheat the oven to 500°F. This high heat is what helps the sweet potatoes roast fast and develop those deep golden edges. Use a 9×13-inch metal baking pan, since metal helps the potatoes brown better than many glass pans.

2-Second step: mix the fat and seasonings In a large bowl, combine the melted butter, olive oil, kosher salt, and black pepper. Stir until the mixture looks smooth and glossy. This base coats every potato slice and helps the seasonings stick evenly.

3-Third step: coat the sweet potatoes and rosemary Add the sweet potatoes and chopped rosemary to the bowl. Toss well so each piece gets coated. If your potatoes are a little dry, the butter and oil will help the surface brown in the oven instead of steaming.

4-Fourth step: arrange them for roasting Place the sweet potatoes cut-side up in a single layer in the baking pan. Drizzle any remaining butter mixture over the top. Keeping them in one layer matters because crowded potatoes trap steam and soften instead of caramelizing.

5-Fifth step: roast until the bottoms turn light golden-brown Roast for 15 minutes. At this stage, the bottoms should start turning light golden-brown and should release easily from the pan. If they stick, give them another minute or two before flipping.

6-Sixth step: flip and continue roasting Turn each piece over and roast for another 15 minutes. The goal here is deeper color on both sides. The potatoes should begin to look crisp on the outside while staying firm in the middle.

7-Seventh step: add broth and garlic Remove the pan from the oven and add the broth and smashed garlic cloves. Return the pan to the oven for 15 more minutes. This final stage softens the centers and lets the potatoes soak up the savory flavor.

8-Final step: check for tenderness and serve The dish is done when the potatoes are very tender and most of the broth is absorbed. A fork should slide in easily. Serve hot, with the browned edges facing up so everyone can see that glossy roasted finish.