Roasted Sweet Potato Slices in Garlic Honey Butter

Roasted Sweet Potato Slices in Garlic Honey Butter are the perfect easy side dish to bring for the holidays!  With simple ingredients, these oven baked sweet potato slices are tossed in a delightfully sweet and savory garlic butter glaze! Quick prep time and can be made ahead!

What Should I Bring?

Often the question to many a family holiday party!  A casserole pan of Roasted Sweet Potato Slices sits beautifully next to the Thanksgiving turkey, Cranberry Herb Bread Stuffing, Green Bean Au Gratin, and Rosemary Garlic Mashed Potatoes.

It's also wonderful for Christmas or Easter and goes well with beef or ham. Elegant enough for the holidays but easy enough for a weeknight side dish!

A quick 15 minutes to prep, and then it bakes away in the oven, making your house smell amazing! It can easily be made ahead, transported, and heated at the host's house too!

I often bring along Mashed Butternut Squash, Broccoli Au Gratin, Cranberry Sauce with Honey and batch of Cranberry Muffins, a family Thanksgiving favorite!

Ingredients

Fresh and simple, nutritious sweet potatoes are baked in a quick garlic honey butter glaze with fresh thyme.

• Sweet Potato - This sliced sweet potato casserole is the perfect dish to round out Thanksgiving dinner! Their natural sweetness gets embellished with a drizzle of honey, and then balanced out with all the savory. Butternut Squash Casserole or Sweet Potato Casserole are great alternatives to this dish!

• Butter & Olive Oil - These are the work horses in the oven, sizzling those sweet potatoes to soften them and then crisp up the top! Butter brings that comforting flavor and olive oil helps them roast to perfection.

• Honey - The honey is this glaze coats each potato round before going into the baking dish. It adds that holiday sweetness to these oven baked sweet potato slices! If you don't have honey, you could substitute real maple syrup or a Tablespoon of brown sugar.

• Salt & Pepper - Salt and pepper are the simplest seasonings and enhance the flavor of all the ingredients. You shouldn't taste salt, but the garlic should be all the more garlicky and the sweet potatoes should be vibrantly sweet.

• Garlic - Fresh chopped garlic is the backbone of this dish! It gets mixed into the potatoes, where it can safely cook away under the tin foil without burning. It's the savory flavor that balances everything, and makes your kitchen smell divine!

• Fresh Thyme - A fresh herb really gives a strong savory flavor to these baked sweet potato rounds. I like thyme because it is subtle and not too overpowering. You could use fresh sage or rosemary, but they will give you a much stronger flavor. Garnish your gorgeous roasted sweet potato slices with more fresh sprigs of thyme!

See recipe card below for full quantities.

Instructions

Step 1 - Make the garlic honey butter glaze. In a glass measuring cup, melt the butter in the microwave, and then whisk in the olive oil, honey, salt, pepper, garlic and thyme leaves.

Step 2 - Peel and slice your sweet potatoes into thin rounds. Try to choose sweet potatoes that are long and thinner as opposed to the ones that are really fat in the middle. This just makes them line the baking dish nicer.

Slice them thin with a knife, about the thickness of a poker chip.

You can use a mandolin if you have one to get them to be uniform size. Otherwise, just a knife works great, just slice them as consistently as you can.

Step 3 - Toss the sweet potato rounds with the glaze in a large bowl. Use your hands to really get each slice coated.

Step 4 - Arrange the slices in a baking dish. Stack the sliced sweet potatoes up and fan them out into an oval baking dish.

Go around the outside first and then fill in the middle. You can keep sticking in a few more here and there until all your potatoes are in.

Step 5 - Bake. Cover tightly with tin foil and bake for 1 hour at 400°. Then remove the foil and BROIL for 5 to 10 minutes to crisp up the top.

Get a little golden brown color but watch it so it doesn't burn. Garnish with more fresh thyme and serve!

Storage and Make Ahead Instructions

Storage - Leftover oven roasted sweet potato slices can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or the oven. You could even chop up some leftovers and add them to a Chicken Veggie Pot Pie made with the leftover turkey!

Make Ahead Instructions - Depending on your holiday plans, this dish can be made ahead in 3 ways.

1. You can make the entire dish raw without baking it a day in advance and keep it covered in tinfoil in the fridge. So just slice the potatoes, toss them in the glaze, arrange in the dish, cover and refrigerate. Then bake as instructed when ready.
2. You could also make the entire dish, bake it the full hour or maybe a little less, and transport it hot to the host's house. Then just keep it warm in their oven until serving time, removing the foil so the top can crisp up. If doing this, I would under bake it a bit at home so when you get there you can put it in the oven to keep it warm and finish cooking it. If you bake it fully at home, it might get a bit mushy if it sits too long in their oven.
3. You could also make the dish, bake it a bit less than the full hour, then refrigerate it in the tinfoil. This could be done a day in advance. Then reheat/cook it the rest of the way just before serving

Of course, fresh from the oven is probably best, but the holidays don't always work out that way! Sometimes, the oven is just jammed full on the holidays so plan accordingly.

Proportions and Serving Size

I've said this dish feeds 8 to 10 people, but this can really depend on the party and the menu. If you have a huge spread on Thanksgiving with a ton of side dish selections and most guests are just taking a little of each, then it will likely feed more. If this is the only starch at the table, with a meat and vegetable, then it might only feed 4 to 6.

This recipe can pretty easily be adapted to be larger or smaller. Of course, your casserole dish is not going to be exactly like mine. When deciding how many potatoes to do, as you slice them, you can add them to the dish to kind of eye-ball how many will nicely fit.

You will have to shift the glaze up or down a bit if adding or subtracting a potato. I would do this mainly by adding more or less olive oil and keeping the other ingredients the same.

For example, if your dish is a little bigger and you want to squeeze in 4 potatoes, just use the same recipe and drizzle in a little more olive oil to coat the sweet potatoes. The amount of salt and honey are going to be just fine staying the same.

Now if you want to truly double the recipe with 6 potatoes, you can just double the glaze amounts, maybe put it in two casserole dishes. For a smaller dish with just 2 potatoes, just cut back on the butter, salt and honey a bit.

Recipe Notes and Tips

• As you peel the sweet potatoes, cut off any black spots or bad looking parts.

• Choose 3 sweet potatoes that are similar in size and shape. Don't pick one long thin one and 1 short fat one! Similar shaped slices will fit and bake nicer in your dish.

• Try to slice your sweet potato rounds as evenly as you can. This is important, although don't worry about perfection. Go for about poker chip thickness, and be careful as you near the tip of the potato. Don't cut your fingers!

• Use fresh herbs! Not only does the flavor and scent make this dish amazing, they're just so pretty. It's the holidays after all!

• If you are cooking multiple things in the oven and the temperature isn't up to 400°, that's ok. It will just need to bake longer. You can check for doneness with a fork, pull a potato slice out and taste it. You want it to be soft but not totally mushy. Removing the foil, even if you can't broil it, will crisp up the top a bit.

If you made this recipe, I'd love to hear how you liked it! Be sure to leave a star rating by clicking the stars in the recipe card, or leave a comment below!

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