By An Edible Mosaic
Prep Time: 15 min
Cook Time: 45 min
Slice the sweet potatoes. (You can peel them first if you want.)
To a cast-iron skillet or metal baking dish, add the sweet potatoes, 2 1/2 tablespoons melted butter, salt, and black pepper. Toss to coat the potatoes. Arrange them in a single layer.
Roast until the potatoes are starting to turn golden on the bottom, about 15 minutes. Flip the potatoes over and roast until they’re starting to turn golden on the second side, about 15 minutes.
Meanwhile, mix together the remaining 2 1/2 tablespoons melted butter, maple syrup, and chicken broth in a medium bowl.
After you flip the potatoes, add the chicken broth mixture, the cinnamon sticks, and cloves. Roast until the liquid is mostly evaporated, and the potatoes are tender, about 15 minutes more.