A classic Thanksgiving side dish that's actually made with sweet potatoes (not yams), brown sugar, and here browned butter. This is my absolute favorite way to make them!
Ready in: 1hour40minutes
4lbs.sweet potatoes,peeled and cut into 1/2-inch thick rounds
1/2cupsalted butter,sliced into 1 Tbsp pieces
1cup (220g) packedlight brown sugar
Preheat oven to 350 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
Align sweet potatoes in rows in baking dish, set aside.
Place butter pieces in a medium light colored skillet. Set over medium heat and let cook, stirring frequently until it has just browned. Right away pour into a medium heat proof mixing bowl so it doesn't continue cooking.
Add brown sugar, salt, cinnamon, nutmeg and ginger to butter and mix.
In a separate bowl whisk together cream and cornstarch until smooth and well combined. Pour cream mixture and vanilla into brown sugar mixture and whisk to blend well.
Pour brown sugar mixture evenly over sweet potatoes in baking dish. Cover tightly with foil.
Bake in preheated oven 50 - 60 minutes until potatoes are nearly tender.
Uncover, spoon sauce in dish over potatoes and continue to bake 10 - 20 minutes longer until potatoes are fully tender.