This simple recipe might just become your new go-to for Thanksgiving spuds. Baking sweet potatoes at a super high temperature caramelizes the outsides, and finishing them in chicken broth makes the insides creamy.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter, cut into pieces
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 2 pounds sweet potatoes, sliced 1 inch thick
- Kosher salt and freshly ground black pepper
- 1 1/2 cups low-sodium chicken broth
- Honey, for drizzling
Instructions
- Preheat the oven to 475 degrees F.
- Put the butter, sage and thyme in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the sweet potatoes, 1 1/2 teaspoons salt and a generous amount of pepper and toss together.
- Put the potatoes in a 9-by-13-inch metal baking dish in a single layer (a glass dish should not be used at this temperature). Bake until the potatoes are a deep golden brown on the bottom, about 15 minutes. Flip and continue to bake until a deep golden brown on the second side, another 15 minutes. Pour in the chicken broth and continue to bake until the potatoes are soft and the liquid is almost completely reduced, about 15 minutes more. Transfer the potatoes to a serving platter, season with more salt and drizzle with honey.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 318 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 6 g |
| Cholesterol | 31 mg |
| Sodium | 776 mg |
| Serving Size | 1 of 4 servings |
| Calories | 318 |
| Total Fat | 12 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 8 g |
| Sugar | 10 g |
| Protein | 6 g |
| Cholesterol | 31 mg |
| Sodium | 776 mg |
Reviews
A
Turned out great! This was my first time and I made a double recipe so it took a lot longer than estimated. Coconut oil is a great substitute for butter and this was not exception. I baked at 450 in a large convection oven which took a little longer but no burning. Topped with toasted chopped walnuts and let my guests pour on their own maple syrup instead of honey. I will definitely make this again, and won’t be so nervous about burning next time.
Simple take on a standard baked sweet potato. It was a hit at dinner!
Delicious! Next time, I will simplify the prep by putting butter in pan and putting in oven for a bit while preheating… Then add herbs, potatoes etc. Used 13 x 9″ metal pan for 13 oz. potatoes; worked great. Thanks for the recipe!
I’ve made this today for the holidays. Excellent . I lastly used Mini Marshmallow towards the end. Easy to make. Yummy
Youu hi j bu
I don’t have a metal baking dish. I only have cookie sheets. Will this be a problem
These potatoes were wonderful. My son that does not like sweet potatoes even loved them.
These are some of the best Sweet Potatoes I’ve ever had! I dropped off food to family members since we chose to social distance this Thanksgiving and they got rave reviews. Heed the warning from other reviewers! Cooking at 475 degrees is too high! I cooked a batch in my toaster oven at 450 and needed to lower the temp even further in my convection oven. But if you do this, they’ll come out great! You really don’t even need the honey. They’re that good!
I want the traditional Food Network window