Me? Stuffing + Sweet Potatoes + Cranberry sauce, with a dip into some gravy. droooooool.
This is reinforced by the specific way we make sweet potatoes in our family. They are caramelized and sticky-sweet - taking the most healthy thing in the produce department and turning it into a dessert. It's heaven.
Every year I think, why don't I make these year-round? Oh yeah, it's the massive wad of butter and huge scoop of sugar. That sort of indulgence should be reserved for special occasions - indulge, friends. You won't regret it!
I know that some people call them yams (I never have, I don't know why), and others use marshmallows. I promise - these require no marshmallows. Just two simple ingredients for their topping, and you're good to go.
3-4 Yams (or more, depending on the size of your crowd - this will feed about 10-12)
1/2 stick of butter, softened
1/2 cup brown sugar
1. Preheat your oven to 375.
2. Prep - peel your sweet potatoes (or Yams, whatev!) and cut them in half lengthwise. Working length-wise down each half, cut them into half-moon slices and arrange with the flat side of each slice down in a baking dish.
3. In a small bowl, mix your softened (not melted) butter and brown sugar until they form a paste. Spread the paste all over the tops of the slices, covering them really well.
4. Cover the baking dish with foil and cook in the oven for 30 minutes. Remove the foil, and continue baking until they are soft and caramelized (about 30-45 minutes).
Enjoy - I promise you will!