Melting Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 371
- Total Fat
- 18
- Saturated Fat
- 8
- Carbohydrates
- 51
- Dietary Fiber
- 5
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 598
- Total: 40 min
- Active: 20 min
Ingredients
4 tablespoons unsalted butter
2 tablespoons olive oil
4 medium sweet potatoes (about 1 1/2 pounds), peeled, ends trimmed and sliced into 3/4-inch-thick rounds
Kosher salt and freshly ground black pepper
1/2 cup low-sodium chicken or vegetable broth
2 tablespoons maple syrup
1/4 teaspoon crushed red pepper flakes
6 sprigs fresh thyme
10 large marshmallows, cut in half crosswise
Directions
- 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.