1-First step: get the oven and pan ready Start by preheating your oven to 500°F. This high heat is what gives the sweet potatoes their caramelized edges and soft centers. Use a rimmed half sheet pan so the broth stays where it belongs later. A glass baking dish is not a good swap here, since the high temperature can cause problems and the broth needs room to reduce. While the oven heats, peel the sweet potatoes and cut them into 1-inch thick rounds. Try to keep the rounds similar in thickness. If you have a few odd-shaped pieces, save them for another dish or tuck them in the pan where they will not crowd the main slices.

2-Second step: arrange and season the slices Lay the sweet potato rounds on the sheet pan with space between each slice. Crowding is the enemy of browning. If the slices are stacked too closely, they steam instead of roast, and you will miss out on those crispy edges that make this dish so special. Drizzle the potatoes with 3 tablespoons melted butter or melted extra virgin coconut oil and 3 tablespoons garlic extra virgin olive oil or plain olive oil. Then sprinkle over the 1 1/4 teaspoons kosher salt and 1 teaspoon ground black pepper. Use your hands to flip the sweet potatoes and slide them around in the oils until they are fully coated. That hands-on step may feel a little messy, but it helps every slice roast evenly.

3-Third step: roast until the bottoms caramelize Place the pan in the oven and roast the sweet potatoes for about 15 minutes. You are looking for a deep brown underside, not just a light tan. The darker color means flavor. If your oven runs hot, check a little early. If it runs cool, you may need a few extra minutes. There may be some oven smoking at this stage, especially if your oil is getting very hot. A kitchen fan can help. It is also smart to verify your oven temperature with a thermometer, since an oven that runs too hot can scorch the potatoes before the centers soften.

4-Fourth step: flip and roast again Carefully flip each sweet potato round and roast for another 15 minutes. This second roast helps the other side begin to brown while the center keeps softening. Use a spatula and work gently so the slices stay intact. If one piece is browning much faster than the others, move it toward the outer edge of the pan. This is a good moment to notice how the kitchen smells. That warm sweet potato aroma mixed with roasted oil is basically autumn in edible form, even if it is the middle of summer and your air conditioner is doing all it can.

5-Fifth step: add the garlic and broth Flip the slices once more, then scatter the 3 garlic cloves, peeled and thinly sliced or chopped over the potatoes. Pour in the 1 1/4 cups vegetable broth. The broth will sizzle and steam for a moment, then begin to reduce into a thicker sauce. This is where the magic happens, because the liquid picks up all the browned bits from the pan. Be careful not to press or smash the garlic. Thin slices or a rough chop work best. Pressed garlic tends to scorch quickly in this kind of high-heat recipe, and burnt garlic can turn bitter fast.

6-Final step: finish roasting and serve Roast for another 15 minutes, or until the sweet potatoes are tender and the broth has reduced into a glossy pan sauce. The slices should look deeply browned on the outside and soft enough to cut with a fork. If the sauce is still a little thin, give it a few more minutes in the oven. Transfer the Melting Sweet Potatoes to a serving plate and spoon the pan sauce over the top. For a full dinner spread, they pair beautifully with roasted chicken or a cozy casserole like this chicken pot pie pasta. They also work well next to steak, fish, or simple grilled meats.