Preheat your oven to 400°F (200°C).

Peel and slice sweet potatoes into 1-inch thick rounds and toss with melted butter, kosher salt, and black pepper.

Transfer slices into a 9x13 inch baking dish in a single layer and roast for 20 minutes.

Flip slices after 20 minutes and roast for an additional 20 minutes until golden and tender.

Whisk together the broth, remaining melted butter, brown sugar, thyme leaves, and cinnamon.

Pour the broth mixture over the roasted sweet potatoes and bake for 20-25 minutes until fork-tender.

Let cool slightly and garnish with thyme leaves before serving.