If you’ve had our regular Melt In Your Mouth Potatoes before, then you already know you’re in for a treat. That’s where these sweet potatoes take their inspiration from and they’re every bit as tender and delicious; they’re just a little more… sweet. You can slice up a sweet potato and bake it basic, sure, but this method delivers truly amazing melt-in-your-mouth results and it’s not at all difficult to do. (So you can go ahead and leave the basic behind.)
The method here is pretty unique, but that doesn’t mean it’s tricky. It just involves some butter and some chicken broth, and a fairly lengthy baking time (which is what allows the potatoes to absorb all the liquid and flavor and get so very tender.)
You want to slice your potatoes about an inch thick. You can opt to peel them or leave the skins on – up to you!
Then you toss them in some melted butter and salt and pepper and place them in a baking dish. You don’t want them touching; they need a little room for air to circulate around them. They head into the oven for fifteen minutes before being flipped and baking for fifteen more minutes. This helps them get nice and golden brown.
Then the magic happens.
You pour some chicken broth into the baking dish and let them hang in the oven for fifteen more minutes and the sweet potatoes ever so slowly soak up all of the liquid so they end up with this delightful unique texture that’s oh-so-soft but never, ever mushy.
A drizzle of maple syrup and a sprinkling of some chopped pecans really takes things over the top. They’re easy to make but have this incredible creamy, melty bite. What an excellent way to shake up your potato routine!
Melting Sweet Potatoes
45m prep time
45m cook time
- 2 pounds sweet potatoes, sliced 1 inch thick
- 4 tablespoons unsalted butter, melted
- Kosher salt and freshly ground black pepper
- 1 1/2 cups chicken broth
- Maple syrup, for drizzling
- Chopped pecans, for topping
- Preheat oven to 475°F.
- Add sweet potatoes and melted butter to a large bowl. Season liberally with salt and pepper and toss to combine.
- Arrange potatoes in a 9x13-inch baking dish in a single layer (slices shouldn't be touching) and bake until bottoms are deep, golden brown, about 15 minutes.
- Flip potatoes and continue baking until other side is a deep golden brown, 15 minutes. Pour in chicken broth and continue baking until potatoes are tender and liquid is almost gone, 15 minutes more.
- Drizzle potatoes with maple syrup and top with pecans, serve, and enjoy!
Recipe adapted from Foodie With Family.