Sweet Potato Rounds, Roasted with brown Sugar and Herbs

sweet potato rounds on baking sheet with rosemary

Sweet Potato Rounds, Roasted with brown Sugar and Herbs

Course: Side Dish

Cuisine: American

Keyword: roasted sweet potatoes, sweet potaato rounds

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 333kcal

Author: Cindy Rainey

These sweet potato rounds have a special holiday flavor with savory herbs, brown sugar, and ground cinnamon. Serve them at your Thanksgiving table or other special holiday events. Topped with chopped walnuts for a delicious seasonal roasted sweet potato dish.

Print Recipe

Ingredients

4 sweet potatoes
7 Tablespoons vegan butter
½ cup brown sugar packed
1½ Tablespoons fresh oregano chopped
1½ Tablespoons fresh rosemary chopped
1½ Tablespoons fresh thyme chopped
½ teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon pepper
¼ cup walnuts chopped

Instructions

Preheat the oven to 350° Line a baking sheet with parchment paper and set it aside.
Chop the oregano, rosemary, and thyme. Set aside. If the walnuts weren't purchased chop, chop the walnuts and set them aside as well.
Wash and dry the sweet potatoes. Cut the ends off from each sweet potato and throw them away. Cut the prepared sweet potatoes into thirds.
Place the cut sweet potato rounds evenly onto the prepared baking sheet.
In a microwave-safe bowl melt the vegan butter in fifteen-second increments. Use a pastry brush or something similar to brush half of the melted butter on top of the sweet potato rounds.
Press the brown sugar on top of each sweet potato with a mind to divide it evenly.
Drizzle or spoon the remaining butter on top of the brown sugar, again, with a mind to divide it equally.
Mix together the chopped herbs, ground cinnamon, salt, and pepper. Sprinkle evenly on top of the buttered brown sugar on each sweet sweet potato.
Bake for 20 minutes at 350°
After cooking for 20 minutes, remove from the oven and sprinkle the walnuts on top of the prepared sweet potatoes.
Continue cooking for an additional 15 minutes. Check for doneness with a fork. The fork should slide in the middle easily. Remove from the oven with fully cooked. Serve immediatley.

Notes

We are a vegan family and so use vegan butter. You may use any butter of choice.

It's best to choose uniform-sized and shaped sweet potatoes for this recipe.

Nutrition