Sweet Potatoes, Honey-Soy Melting

2 tablespoons extra-virgin olive oil

2 pounds small sweet potatoes, scrubbed and cut into 1-inch-thick rounds

½ cup low-sodium vegetable broth

2½ tablespoons lower-sodium soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

2 medium cloves garlic, minced

1 teaspoon grated fresh ginger

3 tablespoons unsalted butter, cubed

1 teaspoon toasted sesame seeds

Sliced scallions for garnish (optional)

Preheat oven to 450°F. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Arrange sweet potato rounds in a single layer in the skillet, cut-sides down; cook, undisturbed, until deeply browned on the bottom, about 5 minutes. Flip the sweet potatoes; cook, undisturbed, until browned on the second side, about 3 minutes. Meanwhile, whisk ½ cup broth, 2½ tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon vinegar, the minced garlic and the grated ginger in a 1-cup liquid measuring cup. Pour the broth mixture around the sweet potatoes in the skillet. Transfer the skillet to the oven. Roast, uncovered, until the sweet potatoes are fork-tender and the sauce is reduced and glossy, about 20 minutes, turning the sweet potatoes halfway through. Remove the skillet from the oven. Add the cubed butter around the sweet potatoes; gently stir and swirl the skillet until the butter is melted, about 1 minute. Spoon the sauce over the sweet potatoes. Sprinkle with 1 teaspoon sesame seeds. Garnish with scallions, if desired.