Its always the first dish I reach for on Thanksgiving.
Mom cubes them and cooks them on the stovetoptheyre soft and slightly sweetened.
After moving across the country, I was pleasantly surprised to eat my mother-in-law’s sweet potatoes at Thanksgiving.
Simply Recipes / Ali Redmond
They reminded me of Moms yet seemed easier to make.
Ive carried this tradition to my own Thanksgiving table and its still the first dish I reach for.
This 3-ingredient sweet potato dish balances out the salty, savory turkey and stuffing while leaving room for dessert.
Simply Recipes / Ali Redmond
Add the cubed sweet potatoes to a large bowl and toss with the salt.
Add melted butter and brown sugar and mix until the potatoes are evenly coated.
Pour the sweet potatoes into a 9x13-inch nonstick baking dish and spread into an even layer.
Bake for 15 minutes, stir, and then bake for another 10 minutes.
Stir again and check for doneness.
Allow the sweet potatoes to cool for 5 minutes and then serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave for a minute or two or in the oven at 350F until warmed through.
Pat dry before using.
