Project Description

Sweet Potatoes Baked In Butter And Brown Sugar

Sweet potatoes are not something we grew up eating in my family. This is one of those side dishes that made its way to our table via marriage. My sister-in-law Denise likes them, so my mom added them to the Thanksgiving repertoire without any real knowledge of how they should be cooked. We only make them at Thanksgiving, but I wanted to create a recipe we could rely on each year. I had Mike taste test two versions; one with yams and another with actual sweet potatoes. It was a side by side comparison that ended in a draw, although it works well with either option. This dish is less casserole, more “pass the potatoes” covered in butter and brown sugar. It’s a good recipe for the sweet potato beginner in your life. You can definitely make them more than once a year. They’re a good fall side dish and relatively easy to prepare. Although in the instructions below I say to use a baking dish, you could also try it with individual ramekins like I did in this photo. For a holiday, I think it’s less work to use one dish though. The recipe yields about 10 servings.


  • 2 pounds sweet potatoes or yams (about 2 potatoes)
  • 1/2 cup brown sugar
  • 5 tablespoons butter
  • Salt to taste
  • 1 bay leaf

Instructions – Bake at 375 degrees for 20 minutes

  1. Wash and peel potatoes then cut them into 3/8 of an inch round slices, making sure to keep them all about the same size to that they cook evenly
  2. Fill a large pot with cold water and add salt, bay leaf and the potatoes
  3. Bring water to a boil over high heat and then allow potatoes to boil for about 8-10 minutes or until you can pierce a potato with a fork
  4. Meanwhile, prepare a baking dish by spreading 2 tablespoons of butter on the bottom of the pan
  5. Next, carefully remove potatoes from the water with a slotted spoon, placing them on a cutting board
  6. Then layer the baking dish with the potato slices sprinkling brown sugar and some salt on each layer
  7. Top the potatoes with pieces of the remaining butter and cover with foil
  8. Bake at 375 degrees for 20 minutes
  9. Transfer to serving dish and serve hot