Scrub the sweet potatoes under cold water to remove any dirt, then peel them with a vegetable peeler or paring knife. Cut the peeled potatoes into 1/4-inch slices—I like to use a mandoline slicer for uniform thickness, which helps them cook evenly and creates a more visually appealing dish. Set the sliced potatoes aside in a bowl.

In a small bowl, whisk together the brown sugar, cinnamon, and nutmeg until well combined. Pour in the apple cider and stir until the sugar dissolves and the mixture is smooth. This glaze will infuse the sweet potatoes with warm spice and natural sweetness as they bake.

Preheat your oven to 375 degrees. Arrange the sliced sweet potatoes from Step 1 in a baking dish, slightly overlapping them for an elegant presentation. Scatter the blueberries throughout the spaces between the potato slices—they'll add pockets of tartness that balance the sweetness. Pour the spiced apple cider glaze from Step 2 evenly over the potatoes, making sure to coat all surfaces. Bake uncovered for 15 minutes until the potatoes are tender and the glaze has caramelized slightly around the edges. I find that the apples cider caramelizes beautifully in the oven, creating a glossy, syrupy coating that makes this dish feel extra special.