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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.