Sweet Potatoes with Brown Sugar Butter Pecan Glaze

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Sweet potatoes and Thanksgiving just belong together! I love serving them alongside all the savory sides on my Thanksgiving table, especially with a big slice of roasted turkey.

But we’re not just making ordinary sweet potatoes today! These sweet potato rounds are brushed with butter, topped with a sweet brown sugar glaze, and finished with buttery pecans that get deliciously caramelized in the oven. They’re soft and tender on the inside, with just the right amount of sweetness and a little crunch from the pecans.

Remember when we said calories don’t count on Thanksgiving? Don’t ever forget that! Thanksgiving is not the time to skimp on the butter or brown sugar! These sweet potato rounds are rich, decadent, and worthy of a spot on your holiday table.

Why You’ll Love These Sweet Potatoes

• The perfect balance of sweet and savory. These sweet potatoes pair perfectly with Thanksgiving turkey and all your favorite savory sides.
• There’s butter. There’s sugar. I think this is all the convincing you need. The butter and brown sugar do something magical to the sweet potatoes. Chef’s Kiss.
• The pecan topping. Chopped pecans add a little crunch to contrast with the soft sweet potatoes and rich, buttery glaze. (I may or may not make extra and snack on the “left over” pecans)
• Easy to make. These look fancy and restaurant quality but they are very simple to prepare and cook.
• Perfect side to bring along. Invited to someone’s home for Thanksgiving and not sure what to bring? These are a delicious contribution that everyone will love.
• A beautiful addition to your Thanksgiving table. Individual sweet potato rounds look lovely arranged on a serving platter, instead of yet another casserole, making them just as special to serve as they are to eat.

Ingredients

• Sweet potatoes. Choose medium-sized sweet potatoes that are fairly uniform in width so your rounds are similar in size and cook evenly.
• Brown sugar. Adds sweetness and creates a buttery, caramel-like glaze that takes these sweet potato rounds to the next level.
• Butter. The key to that rich, buttery flavor! You’ll use it to roast the sweet potatoes and create the delicious brown sugar glaze.
• Olive oil. Helps the sweet potatoes roast evenly and keeps them from drying out.
• Pecans. Add a delicious crunch that contrasts with the soft, tender sweet potatoes.
• Cinnamon. Adds a little warmth and complements the sweetness of the brown sugar and sweet potatoes.
• Salt. A pinch just to balance the sweetness and brings all the flavors together.

Equipment You’ll Need

Sharp & sturdy knife. Sweet potatoes can be harder to cut through than regular potatoes, such as Yukon Golds, so a sharp, sturdy chef’s knife makes slicing them into even rounds much easier and safer. It’s worth investing in a good quality knife you’ll use for years to come.

Cutting board

Baking sheets

Small sauce pan

Silicone pasty brush

Serving Platter

How To Make Sweet Potato Rounds

1. Roast the sweet potato rounds. Preheat the oven to 400°F. Peel and slice the sweet potatoes into ½-inch-thick rounds, keeping them as uniform as possible. In a small saucepan, melt the butter and stir in the olive oil, cinnamon, and a pinch of salt. Brush both sides of the sweet potato rounds generously with the mixture. Arrange in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, flip, and roast for another 5–10 minutes, until almost tender.
2. Brush with brown sugar butter. Melt butter with brown sugar in a saucepan. Brush a thin layer over each sweet potato round.
3. Make the pecan topping. In a saucepan, melt together butter, brown sugar, salt, and cinnamon, if using. Add 1 teaspoon of water to help dissolve the sugar and create a smooth, glossy glaze rather than a clumpy mixture. Stir in the chopped pecans until evenly coated in the brown sugar butter glaze.
4. Add the pecan topping. Spoon the brown sugar butter pecan mixture over each round, gently pressing the pecans into the surface so they stay in place
5. Finish baking. Return the baking sheet to the oven for only 3-5 minutes, until the sweet potatoes are fork-tender and the pecan topping is bubbling and caramelized. Watch carefully to prevent the brown sugar from burning.
6. Prepare the serving platter. Carefully transfer the sweet potato rounds to your serving platter. Spoon a small amount of warm melted butter and brown sugar mixture beneath each round, allowing the warm potatoes to absorb some of that buttery sweetness. Serve warm.

FAQ’s

Can I prep these sweet potatoes ahead of time? I recommend preparing the sweet potatoes ahead of time rather than cooking them in advance. You can peel and slice the sweet potatoes into rounds a day ahead, then place them in a bowl completely submerged in cold water. Cover with a lid or aluminum foil and refrigerate until you’re ready to cook. This helps prevent the cut potatoes from drying out and discoloring.

When you’re ready to make the recipe, drain the sweet potatoes and pat them dry thoroughly with paper towels before roasting. This helps them caramelize instead of steam. For the best flavor and texture, prepare the brown sugar butter glaze and pecan topping fresh, and serve the sweet potato rounds warm.

Do I need to peel the sweet potatoes? No, peeling is optional. You can leave the skin on for a more rustic look, but peeling gives the rounds a softer texture and a prettier presentation for your Thanksgiving table.

How thick should I slice the sweet potatoes? Aim for rounds about ½ inch thick. Keeping the slices uniform helps them cook evenly while holding their shape on the serving platter.

Individual Sweet Potato Rounds

Ditch the casserole and give these individual sweet potato rounds a spot on your Thanksgiving table! They're soft, sweet, and buttery, topped with a delicious brown sugar glaze and crunchy pecans. Their beautiful orange color makes them a Pinterest-worthy addition to your holiday spread!

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Course: Side Dish

Ingredients Method

Ingredients

  

Sweet Potato Rounds (The measurements below are for 1 sweet potato-about 5-6 1/2 inch rounds. Multiply the ingredients by the number of sweet potatoes you're preparing.)

• 1 Sweet potato
• 1 tsp olive oil
• 2 tbsp butter
• 1/8 tsp cinnamon
• pinch salt

Brown Sugar Butter Pecan Topping

• 1/2 cup pecans
• 3 tbsp butter
• 1/4 cup brown sugar packed
• 1 tsp water
• pinch salt
• 1/4 tsp cinnamon optional

Method

 

Sweet Potato Rounds

1. Roast the sweet potato rounds. Preheat the oven to 400°F. Peel and slice the sweet potatoes into ½-inch-thick rounds, keeping them as uniform as possible. In a small saucepan, melt the butter and stir in the olive oil, cinnamon, and a pinch of salt. Brush both sides of the sweet potato rounds generously with the mixture. Arrange in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, flip, and roast for another 5–10 minutes, until almost tender.
2. Brush with brown sugar butter. Melt butter with packed brown sugar in a saucepan. Brush a thin layer over each sweet potato round.
3. Add the pecan topping. Spoon the brown sugar butter pecan mixture over each round, gently pressing the pecans into the surface so they stay in place.
4. Finish baking. Return the baking sheet to the oven for only 3-5 minutes, until the sweet potatoes are fork-tender and the pecan topping is bubbling and caramelized. Watch carefully to prevent the brown sugar from burning.
5. Prepare the serving platter. Carefully transfer the sweet potato rounds to your serving platter. Spoon a small amount of warm melted butter and brown sugar mixture beneath each round, allowing the warm potatoes to absorb some of that buttery sweetness. Serve warm.

Brown Sugar Butter Pecan Topping

1. Melt the butter. In a small saucepan over medium-low heat, melt the butter.
2. Add the brown sugar. Stir in the brown sugar, water, salt, and cinnamon, if using. Add 1 teaspoon of water to help dissolve the sugar and create a smooth, glossy glaze rather than a clumpy mixture. Stir gently over low heat until the butter and brown sugar combine into a pourable glaze.
3. Add the pecans. Stir in the chopped pecans, making sure they're evenly coated in the brown sugar butter glaze.
4. Top the sweet potatoes. Spoon the glazed pecan mixture generously over each roasted sweet potato round, gently pressing the pecans into the surface so they stay in place. Place a whole pecan half on top of selected rounds for a pretty presentation.
5. Finish baking. Return the sweet potatoes to the oven for only 3-5 minutes, until the potatoes are tender and the topping is bubbling and fragrant. Watch carefully to prevent the sugar from burning.

Leave a comment or review below and let me know how you liked it! Feel free to share any twists or additions you made to make it your own. If you make this recipe, tag me on social media—I’d love to see your version and how it turned out!