Plated glazed sweet potato rounds on a serving platter
Plated glazed sweet potato rounds on a serving platter
Extra-caramelized edges: For a more “oven-roasted” look like a food photo, transfer the cooked rounds to a parchment-lined baking sheet and broil on the top rack for 2–4 minutes, watching closely, just until the edges deepen in color and the glaze bubbles.
Orange twist: Replace 2 tablespoons of the melted butter with 2 tablespoons of orange juice and add 1/2 teaspoon of grated orange zest to the glaze for a bright, citrusy note that still feels very holiday.
Warm spice version: Swap half of the cinnamon for pumpkin pie spice or add a pinch of nutmeg or cloves for a more complex, cozy flavor—great for Christmas or Thanksgiving potlucks.
Extra-saucy: If your crowd loves lots of glaze, increase the brown sugar to 1 1/4 cups and the butter to 6 tablespoons; cook time stays the same, but you’ll have more syrup to spoon over the platter.
Dairy-free: Use a dairy-free stick butter substitute in place of the butter; the flavor will be slightly different, but the sweet potatoes will still turn out tender and glossy.
Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or covered in a low oven, adding a splash of water if needed to loosen the glaze.
