Meet your new favorite one-pan side dish for Thanksgiving and beyond, thanks to the perfect, melt-in-your-mouth texture and overall ease of this sweet potato creation. Simply brown thick slices in a skillet with butter, then finish in the oven to create a syrupy glaze flavored with maple and thyme. Top with toasty marshmallows for a nod to the holiday classic.
Put the racks in the top and center positions and preheat the oven to 400 degrees F.
Heat the butter and olive oil in a large cast-iron or ovenproof skillet over medium-high heat. Add the potatoes in a single layer, then sprinkle with a good pinch of salt and several grinds of black pepper. Cook until the first side is golden brown, about 4 minutes.
Meanwhile, whisk the broth, maple syrup, pepper flakes and 1/4 teaspoon salt in a small liquid measuring cup until combined. Flip the potatoes carefully with tongs, then pour the broth mixture over and top with the fresh thyme.
Transfer the skillet to the oven and bake on the center rack until the potatoes are very tender and the broth mixture has reduced slightly, 20 to 25 minutes.
Remove the skillet from the oven and preheat the broiler to high. Top each piece of potato with a marshmallow half, cut-side down. Broil on the top rack until the marshmallows are puffed and lightly toasted, about 1 minute. Watch closely to prevent burning.
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