Ingredients:

  • 2 lbs sweet potatoes, peeled and sliced into 1-inch rounds
  • 2 tbsp extra virgin olive oil
  • 5 cloves fresh garlic, smashed
  • 3 sprigs fresh rosemary, roughly chopped
  • 0.5 cup low-sodium vegetable broth
  • 1 tsp flaky sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Peel the 2 lbs of sweet potatoes and slice them into 1 inch thick rounds.
  2. Place a large oven safe skillet over medium high heat and add 2 tbsp extra virgin olive oil.
  3. Add the potato slices in a single layer. Cook for 5 minutes until the bottoms are deeply golden.
  4. Flip the potatoes and add 5 cloves of smashed fresh garlic and 3 sprigs of chopped rosemary. Cook for 2 minutes until the garlic is fragrant.
  5. Pour in 0.5 cup low sodium vegetable broth.
  6. Sprinkle 1 tsp flaky sea salt and 0.5 tsp cracked black pepper over everything.
  7. Place the skillet into a preheated oven at 400°F (200°C).
  8. Bake for 30 minutes until the liquid has evaporated and the potatoes are fork tender.
  9. Remove from the oven and let sit for 5 minutes.
  10. Toss gently to coat the potatoes in the remaining garlic oil before serving.