(also works well with white potatoes)

• 1 sweet potato, scrubbed but not peeled, sliced ½ inch thick
• 1 clove garlic, finely minced
• ½ c. broth (vegetable or chicken)
• 2 T. butter
• 1 t. chopped fresh herbs (can be omitted, my favorite combination is sage and thyme)
• Salt and pepper 

Preheat the oven to 475. Melt the butter in the microwave with the herbs if using. Toss the sweet potato slices well and put them in a single layer in a cast iron or metal roasting pan (don’t use glass). 

Roast 15 minutes until the bottoms are crispy and caramelized. Flip and roast 15 minutes more. Then add broth and roast another 15 minutes. 

Serve hot, drizzled with maple syrup, or sprinkled with crumbled feta or goat cheese.