1-First Step: Heat the oven and mix the fat and seasoning Start by preheating the oven to 500°F. This high temperature is what gives the potatoes their crisp edges and deep golden color. In a large bowl, stir together the melted butter, olive oil, kosher salt, and black pepper until fully combined.

2-Second Step: Coat the sweet potatoes and rosemary Add the sweet potato rounds and chopped rosemary to the bowl. Toss everything until the potatoes are evenly coated. Try not to rush this part, because a good coating means better caramelization later.

3-Third Step: Arrange the potatoes in the pan Place the potatoes cut-side up in a single layer in a 9×13-inch metal baking pan. This matters because a crowded pan can trap steam and prevent browning. Drizzle any remaining butter mixture over the top so none of that flavor goes to waste.

4-Fourth Step: Roast until the bottoms are golden Roast for 15 minutes, or until the potatoes release easily and the bottoms are light golden-brown. At this point, the sweet potatoes should look like they are starting to caramelize, but they will not be fully done yet. Carefully flip the rounds with a spatula or tongs. Roast for another 15 minutes until the tops and bottoms are deep golden-brown. The high heat gives you the crispy outer layer that makes these roasted sweet potatoes stand out from softer baked versions.

5-Fifth Step: Add broth and garlic Take the pan out of the oven and pour in the 1 cup of low-sodium vegetable or chicken broth. Add the smashed garlic cloves. Return the pan to the oven and roast for another 15 minutes.

6-Final Step: Serve while warm When the potatoes are very tender and most of the broth has been absorbed, pull the pan from the oven. Let them sit for a couple of minutes, then serve warm. Spoon any pan juices over the top for extra flavor.