Potatoes can be prepared 1 day earlier and stored in the refrigerator. Bring to room temperature before heating. This is the classic recipe...the simplest and easily one of the best. But there are a few alternatives, which are found at the bottom of the page.

3 pounds sweet potatoes or yams, scrubbed clean
pinch of salt

1/2 cup brown sugar
1/3 cup melted butter

sifted brown sugar

In a large stock pot, cook potatoes in simmering water until potatoes are almost tender, about 20 minutes. Allow potatoes to cool; peel and cut them into 1/2-inch slices. Place potatoes in one layer in a 9x13-inch non-stick baking pan, and sprinkle with a little salt (optional). Stir together butter and sugar and brush evenly over the potatoes. Bake at 350° for 25 minutes, or until potatoes are tender, spooning a little of the butter and brown sugar on the tops every now and again.

Additions:
Orange-Flavored:
Grated Orange is a very nice addition. Add 2 tablespoons of finely grated orange peel to the butter and brown sugar mixture.

Apricot-Flavored:
Add 1/2 cup finely chopped apricots and 1/4 cup apricot nectar to the butter and brown sugar mixture.

Walnut or Pecan Topping:
Sprinkle top with 1/4 cup chopped pecans or walnuts.

Cinnamon-Flavored:
Add 1/4 teaspoon ground cinnamon to the butter and brown sugar mixture.

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