Anne shares an easy, flavorful sweet potato side dish that begins by slicing sweet potatoes into rounds for roasting. The slices are brushed with olive oil, seasoned lightly with cinnamon and salt, and then finished with a sprinkling of brown sugar that caramelizes during the final minutes in the oven. The result is tender, slightly crisp-edged rounds with a glossy, sweet topping—perfect for a small Thanksgiving gathering when oven space is limited or as a simple weeknight side.
If you prefer a printable version of the recipe, it’s linked at the top of the page. Below is a clear shopping list to make preparing this dish even easier.
Ingredients
- Produce: Sweet potatoes — about 1.5 pounds (choose firm, evenly sized tubers for uniform slices)
- Pantry: Olive oil
- Spices: Ground cinnamon and salt
- Sweets: Brown sugar (for caramelizing on top)
Why this method works
Slicing the potatoes into rounds creates even cooking and a pleasant contrast between a slightly crisp edge and a soft center. Brushing the slices with olive oil helps promote browning while cinnamon adds warm, complementary flavor. Adding brown sugar toward the end of roasting prevents burning and allows it to melt and caramelize into a glossy, slightly crackly finish.
Simple roasting steps
- Preheat the oven to a moderate temperature so the potatoes cook through without drying out.
- Slice the sweet potatoes into even rounds, about 1/4–1/2 inch thick.
- Toss or brush the slices with a light coating of olive oil, then season with a pinch of salt and a dusting of cinnamon.
- Arrange the rounds in a single layer on a rimmed baking sheet or in a shallow baking dish so air can circulate and edges can brown.
- Roast until the slices are tender when pierced with a fork and their edges begin to brown.
- Sprinkle brown sugar evenly over the tops and return to the oven for a few minutes, watching closely so the sugar melts and caramelizes without burning.
- Serve warm as part of a holiday meal or as a stand-alone side.
Serving suggestions
These caramelized sweet potato rounds pair well with roasted poultry, pork, or a simple green salad. For a holiday platter, arrange the slices on a warm serving dish and garnish with a few fresh herbs or a light drizzle of melted butter if desired.
Notes and variations
- For a savory twist, omit the brown sugar and finish with a sprinkle of parmesan or a drizzle of balsamic reduction.
- To add texture, top with toasted pecans or walnuts after the brown sugar has set.
- If you’re feeding a larger crowd, the recipe scales easily—use multiple baking sheets and stagger them in the oven or roast in batches to maintain even browning.
This preparation is intentionally straightforward, highlighting the natural sweetness of the sweet potatoes while adding a small caramelized flourish that elevates the dish without extra fuss. It’s an easy, reliable side that works well year-round and is especially handy when oven space is at a premium during holiday cooking.
Also mentioned in the episode: Crockpot Mashed Sweet Potatoes.