Oven-baked sweet potato with aromatic butter

Ingredients:

• 1 kg sweet potato, cut into 2.5 cm thick circles.
• 60 g unsalted butter, cut into pieces
• 2 tsp chopped fresh sage
• 2 tsp chopped fresh thyme
• 1.5 cups lightly salted chicken broth
• Honey to drizzle

Preparation:

1. Preheat oven to 245°C.
2. Place the butter, sage, and thyme in a large microwave-safe bowl. Microwave in 30-second intervals until the butter is melted, about 1 minute. Add the sweet potato, 1.5 teaspoons of salt, and season generously with pepper. Toss to combine.
3. Place the sweet potatoes in a 9x13-inch metal baking dish and spread them out in a single layer (a glass dish won't work at this temperature). Bake until the bottom is golden brown, about 15 minutes. Flip and continue baking until the other side is nicely golden brown, another 15 minutes.
4. Pour in the chicken broth and continue baking until the potatoes are tender and the liquid has almost completely evaporated, about 15 more minutes. Transfer the sweet potatoes to a serving platter, season with salt, and drizzle with honey.