Step 1

Heat a large non-stick pan over medium-high heat and add in the butter.

Step 2

Once the butter begins to bubble, add in your sweet potato rounds and brown on each side for 3-4 minutes. While the sweet potatoes are browning, season with salt and pepper.

Step 3

Add garlic and half of the rosemary in between the sweet potatoes and allow to cook for 1 minute.

Step 4

Next, lower the heat and add the broth to cover about ¾ of the potatoes. Allow to simmer and reduce until the liquid is nearly absorbed, about 25 minutes.

Step 5

Once the liquid has absorbed, you'll notice the potatoes start to caramelize. Once they take on a darker color, flip them and allow to brown on the other side.

Step 6

Remove from heat and top with remaining rosemary. Add additional salt and pepper to taste.