Brown Butter Rosemary Roasted Sweet Potatoes

Ingredients

• 3 pounds sweet potatoes, peeled and cut into 1/2-inch chunks
• 3 tablespoons vegetable or canola oil
• Kosher salt and freshly ground black pepper
• 1/2 packet unflavored gelatin
• 1/4 cup homemade or store-bought low-sodium chicken stock
• 1 stick unsalted butter
• 3 rosemary sprigs
• 1 teaspoon fresh juice from 1 lemon

Directions

1. Add the sweet potatoes to a large saucepan, then pour in enough cold water to cover them. Warm the water until an instant-read thermometer reads 160 degrees F (70 degrees C). Put on the lid and leave the pan aside for 1 hour.
2. Arrange the oven racks in the upper-middle and lower-middle positions, then heat the oven to 400 degrees F (200 degrees C). Drain the sweet potatoes and move them to a large bowl. Add the oil, toss to coat, and season with salt and pepper to taste. Divide the sweet potatoes between 2 rimmed baking sheets and roast until the undersides have browned, about 30 minutes. Use a thin spatula to gently turn the potatoes, then keep roasting until the other sides are browned and the potatoes are tender, about 20 minutes longer.
3. Meanwhile, add the chicken stock to a small container, sprinkle the gelatin across the surface, and wait 5 minutes for it to bloom. Microwave until the gelatin dissolves, pausing to stir as needed, about 2 minutes.
4. Set a small saucepan over medium-high heat and melt the butter until it foams. Keep cooking, swirling the pan, until the milk solids turn a deep toasted brown, 1 to 2 minutes. Take the pan off the heat, add the rosemary, and swirl so the sprigs are coated; the butter will foam and sputter when they go in.
5. Stir the chicken stock into the butter, put the pan back over medium heat, and bring it to a simmer. Let it cook, swirling the pan, until the stock has reduced a bit and the sauce looks glossy and full-bodied, about 3 minutes. Off the heat, lift out and discard the rosemary, then stir in the lemon juice. Season with salt.
6. Transfer the potatoes to a mixing bowl, add the butter sauce, and toss to coat; serve. If you are making them ahead, coat the potatoes with the sauce and hold them until serving, then warm them back up in the oven.