Mom’s Baked Sweet Sweet Potatoes

The holidays in our Italian-American household were always a symphony of flavors and traditions. Amidst the festivities, one dish reigned supreme, making its appearance on the table without fail - the sweet potato casserole. While most may associate this dish with Thanksgiving, in our home, it was a staple for any festive occasion.

Mom, with her culinary wisdom deeply rooted in our Italian heritage, had a unique take on sweet potatoes. To her, the secret to baked perfection lay in just two additions: butter and brown sugar. The simplicity of her approach reflected the essence of authentic Italian recipes - letting quality ingredients shine without unnecessary embellishments.

As the holiday preparations unfolded, the kitchen buzzed with activity. Mom, the maestro of our culinary orchestra, would assign us the task of "watching the oven." It was a crucial duty, ensuring that the sweet potatoes reached that perfect balance - tender in the middle and slightly caramelized on top. The anticipation of that golden hue became a tradition in itself.

Unlike the classic American rendition adorned with marshmallow toppings, our Italian upbringing steered clear of such embellishments on the dinner table. In our household, marshmallows were reserved for campfires, not holiday feasts. Mom's sweet potato casserole embodied the essence of our cultural roots, where simplicity and authenticity took precedence over trends.

The ritual began with the humble sweet potatoes, boiled with their peel on until tender, or alternatively, microwaved for efficiency. Once cooled, the transformation commenced. With precision, Mom peeled and sliced the sweet potatoes into 1/4 inch pieces, setting the stage for the culinary alchemy that would follow.

In a saucepan, the magic unfolded as a stick of unsalted butter danced with brown sugar, creating a luscious concoction that would coat each slice of sweet potato with a caramelized embrace. The aroma wafting through the kitchen was an olfactory prelude to the delight that awaited our taste buds.

Layer by layer, the casserole came to life in a 9 x 11 glass or ceramic baking dish. The buttery brown sugar mixture played a supporting role, ensuring each slice was enveloped in a symphony of flavors. The final act took place in the oven, where the casserole baked to perfection for 30 to 45 minutes, the top just beginning to caramelize.

As the dish emerged, a golden masterpiece of authenticity, it became a centerpiece on our festive table. The warmth emanating from the sweet potato casserole mirrored the warmth of our family gatherings, creating a sensory experience that went beyond taste.

Mom’s Baked Sweet Sweet Potatoes

Servings: 5-6

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

The holidays aren’t the holidays without this dish. We can’t eat turkey unless it appears on the side. Mom felt that sweet potatoes needed just two additions for baked perfection: butter and brown sugar. As usual, she was right. We were usually assigned to “watch the oven” – the dish has to be baked until the potatoes are just browned. Tender in the middle, slightly caramelized on top.

Ingredients

6 medium sweet potatoes
1 stick unsalted butter
1/3 cup light brown sugar, plus a little extra for sprinkling

Instructions

Boil the potatoes with the peel on (approximately 30 minutes), or microwave them until cooked through. Drain and let the potatoes cool.
Preheat oven to 350 degrees.
Peel the potatoes and then cut lengthwise into 1/4 inch slices. Set aside.
Melt butter and brown sugar in a saucepan, stirring to combine, then remove from heat.
Using a 9 x 11 glass or ceramic baking dish, spread one third of the butter mixture on the bottom of the dish. Layer half of the sliced sweet potatoes over the butter. Spread half of the remaining butter mixture on the potatoes and sprinkle with a small amount of brown sugar. Layer the rest of the potatoes over this, and top with the remaining butter mixture and a sprinkle of brown sugar.
Bake for 30 to 45 minutes, until the top is just starting to caramelize.
Serve warm.