Preheat the oven to 350

On medium-high heat, set a large pot of water to boil

Once boiling, add in whole, washed sweet potatoes

Cook the sweet potatoes for ~20 minutes until they are tender. To test if they are done, poke them with a fork and the fork should just be able to glide through the center of the potato. They should be soft throughout. Strain the sweet potatoes and let them cool

Once the sweet potatoes have cooled, remove the sweet potato skins with your fingers by starting at the end of the potato and peeling back the skin. Remove the thinnest, outermost layer of the skin (not the firmer orange layer that keeps the sweet potato in tact). The goal is to have whole sweet potatoes after peeling, but if the potato breaks, just throw it in the pan as cubes!

Cut the peeled sweet potatoes into rounds about 1 ½ inches thick. Set the rounds into a 9x13” pyrex (lined with foil for easy clean up!)

Place ~1 teaspoon cube of butter on each sweet potato (just distribute the stick evenly across the potatoes)

Add the salt, spices, and brown sugar into a small bowl. Stir to combine. Sprinkle the brown sugar mixture over the sweet potatoes

Place pan in oven and bake for ~20 minutes at 350

Set oven to broil and cook 2-3 more minutes until bubbly and golden on top