Ingredients:

  • 3 lbs sweet potatoes, scrubbed and sliced into 1-inch rounds
  • 2 tbsp extra-virgin olive oil
  • 2 tbsp unsalted butter, melted
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: Ensure the oven is fully heated before the pan goes in
  2. In a large bowl, toss the sweet potato discs with the olive oil, melted butter, salt, and pepper. Toss until every inch of the potato is evenly coated.
  3. Arrange the slices in a single layer on a large rimmed baking sheet. Note: Leave at least a half inch of space between each round to avoid steaming
  4. Roast for 30 minutes until edges are deep amber and slightly shrunken.
  5. Remove the pan from the oven. You should smell a sweet, toasted aroma now.
  6. Sprinkle the minced garlic, rosemary, and thyme evenly across the top of the potatoes.
  7. Return the pan to the oven for an additional 10–15 minutes.
  8. Bake until the potatoes are tender enough to be pierced easily with a fork and the garlic is fragrant.
  9. Let them rest for 2 minutes before serving to let the juices settle.