Serving Size: 4-6 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
4 Large sweet potatoes, peeled and sliced into 1/4-inch rounds
5-6 Tbsp. Cinnamon Brown Sugar Better Butter
1/2 C. Brown sugar
1/4 Tsp. Salt
Optional: A handful of chopped pecans or walnuts for added texture
Set your oven to 400°F.
In a small saucepan over low heat, melt the Cinnamon Brown Sugar butter. Once melted, stir in the brown sugar until it's well combined and has a syrup-like consistency.
In a baking dish, layer the sweet potato rounds. It's okay if they overlap slightly.
Drizzle or brush the melted Cinnamon Brown Sugar butter mixture over the sweet potatoes, ensuring each slice is generously coated.
Sprinkle the salt evenly over the sweet potatoes. If using, scatter the chopped pecans or walnuts over the top.
Place the baking dish in the preheated oven and bake for about 35-40 minutes. Halfway through the baking process, you might want to gently stir or flip the sweet potato rounds to ensure even caramelization. The sweet potatoes should turn a deep golden brown with caramelized edges by the end of the baking time.
Once fully caramelized and tender, remove the sweet potatoes from the oven. Allow them to cool for a few minutes, letting the syrupy sauce thicken a bit more, then serve.
Tip: For added depth, you can drizzle a touch of maple syrup over the sweet potatoes 10 minutes before they finish baking. This enhances the caramelization and imparts a richer flavor to the dish.