Ingredients:

  • 3 lbs sweet potatoes, peeled and sliced into 1-inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp freshly cracked black pepper
  • ½ cup low-sodium vegetable broth
  • 2 tbsp pure maple syrup
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 425°F (218°C).
  2. In a large bowl, toss the sliced sweet potatoes with olive oil, salt, and pepper until evenly coated.
  3. Arrange the potato slices in a single layer in a 12-inch cast iron skillet.
  4. Roast for 20–25 minutes, flipping each slice once halfway through, until the edges are deeply caramelized and mahogany-colored.
  5. Whisk together the low-sodium vegetable broth, pure maple syrup, and minced garlic.
  6. Pour the glaze mixture directly into the skillet around and over the potatoes.
  7. Return the pan to the oven for another 20–25 minutes until the liquid reduces into a syrupy glaze and the centers of the potatoes are velvety and soft.
  8. Garnish with chopped fresh parsley before serving.