Sweet Potatoes

Like most Italian families, we have family that isn't necessarily blood. But they are family none-the-less! This recipe comes from one of my mother's dear friend's Debbie who is always at the table with us for Thanksgiving! She laughed when I asked her for this recipe because she said - it’s SO easy! And it is! But that’s what I love about them! I could eat these every day, and always bring my own tupperware container to Mom’s house on Thanksgiving so I can take home any leftovers! I eat them ALL day - literally for breakfast all the way through to dessert and they’re satisfying every time!

What makes these roasted sweet potatoes so good? If we’re being honest, butter and sugar! Which is the same reason cake is delicious! But these also have those delicious warming spices on them, making them a perfect Fall dish, for Thanksgiving or any day! Best of all, you can make them ahead and just warm them in the oven before serving. Double or even triple the recipe to feed a crowd! I hope you all enjoy them as much as I do!

Buon Appetito!
~Cara

4 sweet potatoes
1 (1/4 lb) stick of butter, room temperature + extra
1/2 c. dark brown sugar
1/4. tsp ground clove
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Bring a large pot of salted water to a rolling boil and pre-heat the oven to 350 degrees.

Wash and halve the sweet potatoes. Add to the water and cook for 10-15 minutes depending on their size, until a fork enters easily but won't go all the way through and the skins start to peel back a bit.

Drain the potatoes and allow to cool a bit.  Butter a 9x11 baking dish.

Combine stick of butter with sugar and spices and set aside.

Peel potatoes and halve again (so they are quartered in total now) and place into the baking dish.  Top potatoes with butter mixture and bake for 40 minutes. Serve hot with turkey or whatever else you like.