Heat a large non-stick pan over medium-high heat and add in the butter.
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.
Add garlic and half of the rosemary in between the sweet potatoes and allow to cook for 1 minute.
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.
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.
Remove from heat and top with remaining rosemary. Add additional salt and pepper to taste.
