1-First Step: Preheat and prep the potatoes Start by preheating the oven to 500 degrees Fahrenheit. This high heat helps the potatoes caramelize quickly, which is what gives the edges their deep golden color. While the oven heats, peel the sweet potatoes and cut them into 1-inch thick rounds. Try to keep the rounds similar in size so they roast evenly. Set the slices on a rimmed half sheet pan or a metal roasting pan with a little space between each piece. Giving them room is important because crowded potatoes steam instead of roast. If you are cooking for a crowd, use two pans rather than stacking the slices.

2-Second Step: Season and coat evenly Drizzle the sweet potato rounds with the 3 tablespoons melted butter or melted extra virgin coconut oil and the 3 tablespoons garlic extra virgin olive oil or plain olive oil. Then sprinkle on the 1 1/4 teaspoons kosher salt and 1 teaspoon ground black pepper. Toss or turn the slices until they are coated on all sides. This step matters because the fat helps the potato surfaces brown, while the seasoning reaches every bite. If you are using coconut oil, the flavor will be a little lighter and slightly sweeter. If you prefer olive oil, the taste will lean more savory and classic.

3-Third Step: Roast the first side Place the pan in the hot oven and roast for 15 minutes. After that first roast, the undersides should start to caramelize. You may notice a few darker edges, and that is a good sign. If your oven tends to smoke a bit at high heat, that can happen with this recipe. A kitchen fan or vent helps, and using a heavy rimmed pan also makes the process easier. The key is to let the potatoes sit undisturbed so the bottoms can develop that roasted crust.

4-Fourth Step: Flip and continue roasting Carefully flip each round and roast for another 15 minutes. This second roast helps the opposite side brown and gives the inside time to soften. At this stage, the potatoes should already smell sweet and toasted. Use a thin spatula so the slices stay intact. If one or two pieces break a little, do not worry. The rough edges often become the crispiest part of the batch.

5-Fifth Step: Add garlic and broth Flip the potatoes again, then add the 3 garlic cloves along with the 1 1/4 cups vegetable broth. Roast for 15 more minutes until the potatoes are tender and the broth thickens into a light sauce. The broth helps the centers turn soft and gives the dish its melting texture. Be careful not to press or crush the garlic too much, because smaller pieces can scorch in a very hot oven. Thin slices or a gentle chop work best. If you want a deeper flavor, you can use beef or chicken broth instead of vegetable broth.

6-Final Step: Plate and serve with sauce When the potatoes are tender and the broth has reduced a little, transfer them to a serving plate. Spoon or drizzle the sauce from the pan over the top so every round gets a glossy finish. Serve immediately while the edges are still crisp. These are wonderful next to roasted chicken, steak, fish, or even a simple salad. If you like easy savory dishes for dinner, you may also enjoy my loaded baked potato chicken casserole for another comforting family-style meal.