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1
Heat the oil in a large skillet or cast-iron pan over medium-high heat.
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2
Once the oil is hot, add the onions.
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3
Season with salt and pepper and cook the onions, stirring often, until softened and browned around the edges, about 5 minutes.
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4
Transfer the onions to a bowl.
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5
While the onions are cooking, peel and cut the sweet potatoes into 1/4-inch slices.
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6
Reduce the heat to medium and add the butter to the skillet, swirling to prevent burning.
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7
When the butter has melted, cover the bottom of the skillet with as many potato slices that will fit in one layer (this should be about half of the potatoes).
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8
Cook until the potatoes are deeply browned on one side, about 4 minutes.
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9
Remove to the bowl with the onions.
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10
Add the remaining potato slices, and then spread the cooked onions/potatoes over top.
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11
Season with salt and pepper, pour in the chicken broth and cover the skillet.
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12
When the potatoes are partly tender with some resistance, about 3 minutes, use a metal spatula to flip the bottom layer to the top and continue cooking.
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13
(Don't worry; it will take 3 to 4 flips to transfer all the browned potatoes to the top.)
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14
Cook until the potatoes are tender, about 2 more minutes.
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15
Remove the lid, raising the heat to medium-high and allow the remaining liquid to evaporate, about 3 minutes.
