I’ll admit that I’m not the biggest sweet potato fan. Sure, I like them in a pot of chili, but I rarely pick them over other sides. That all changed when I tried melting sweet potatoes.

What makes them so special is their texture. Often, roasted sweet potatoes are either mushy and bland or crispy but dried out. Here, you get the best of both worlds. All you have to do is flip the potatoes once, then add some broth and ta-da! You have sweet potatoes that are browned and crispy on the edges with the most decadently creamy center (they practically melt in your mouth). I have made them so many times that I’ve lost count.

Why you’ll love it

Low effort, high reward: No stovetop searing with this one. Just let the oven do the work for you with some occasional flipping.

They’re called melting for a reason: The outside gets browned with crispy edges, but the inside is seriously tender and creamy.

Key ingredients

Sweet potatoes: Try to pick sweet potatoes that are all similar in size to ensure even cooking.

Butter: Combined with olive oil, butter gives the sweet potatoes maximum browning and flavor.

Broth: Use low-sodium vegetable or chicken broth — either way you can’t go wrong.

Garlic: Smashed garlic cloves infuse the broth and taste delicious on their own.

Rosemary: While this recipe calls for rosemary, you can use any combination of fresh hearty herbs, such as thyme, sage or oregano.

Helpful Swaps

Swap rosemary for another woody herb like thyme, oregano or sage.

If you want to swap in a more delicate fresh herb like parsley or chives, sprinkle them on top after roasting.

Use finely chopped shallots or onions in place of the garlic, or use a combination of both.