3 Easy Ingredients for the Ultimate Thanksgiving Side Dish!

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The 3-Ingredient Side Dish I Make Every Thanksgiving

While my mother bustles through the kitchen preparing our Thanksgiving feast, I’m snacking on pimento-stuffed olives, engrossed in a game of Monopoly with my cousins, eagerly anticipating the highlight meal of the year. When it’s finally time to serve myself, I head straight for my top pick: the sweet potatoes. My mom dices them and simmers them until they’re tender and lightly sweetened.

After relocating to the other side of the country, I was delighted to find that my mother-in-law’s sweet potatoes at Thanksgiving bore a comforting resemblance to my mom’s, yet they seemed simpler to prepare. She too cut the sweet potatoes into cubes and sweetened them slightly, but instead of cooking them on the stove, she roasted them with butter and brown sugar in the oven. I’ve adopted this method for my own Thanksgiving celebrations, and it’s consistently the first dish I reach for.

What I appreciate about these sweet potatoes is their distinct texture compared to mashed potatoes. They are prepared in a single bowl and leave the marshmallows for the pumpkin pie. This straightforward 3-ingredient dish perfectly complements the salty, savory flavors of the turkey and stuffing while ensuring there’s still room for dessert.

Tips for Perfect Sweet Potatoes

The aim is to achieve a delicate butter and sugar glaze on the sweet potatoes, with a slight caramelization on the exterior and a soft, fluffy center that holds together. Here are some tips to nail it every time:

  • Uniform cubes: The most challenging aspect of this recipe is perhaps chopping the sweet potatoes into cubes, which actually isn’t too difficult. Aim for bite-sized pieces. I find that half-inch cubes are ideal.
  • Nonstick baking dish: I recommend using a nonstick baking pan for this recipe. Since we’re essentially creating a light caramel, some pieces might stick to the pan. If you don’t have a nonstick pan, grease your dish well and consider lowering the oven temperature to 375°F.
  • Ensure thorough cooking: It might seem obvious, but ensure the sweet potatoes are fully cooked. They should be tender enough to be pierced easily with a fork. I suggest testing a few pieces to make sure they’re uniformly soft inside.

How to Prepare My Easy Roasted Sweet Potatoes

For a serving size of 6 to 8, you will need:

  • 3 pounds of sweet potatoes, peeled and chopped into 1/2-inch cubes
  • 1 1/2 teaspoons of kosher salt (reduce by half if using table salt)
  • 4 tablespoons (56g) of unsalted butter, melted
  • 2/3 cup (110g) of brown sugar

Begin by preheating your oven to 425°F.

In a large bowl, toss the cubed sweet potatoes with salt. Add the melted butter and brown sugar, mixing until the cubes are evenly coated. Transfer the sweet potatoes to a 9×13-inch nonstick baking dish, spreading them out in an even layer. Bake for 15 minutes, stir, and bake for an additional 10 minutes. Stir again and check if they are done. The sweet potatoes should be fork-tender, appear opaque, and there shouldn’t be any liquid remaining at the bottom of the dish. If they need more time, put them back in the oven for about 5 more minutes.

Allow the sweet potatoes to cool for about 5 minutes before serving. Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat in the microwave for a minute or two, or in the oven at 350°F until warmed through.

Prepare in Advance

To lessen your workload on Thanksgiving Day, you can prepare this side dish in advance. Follow the recipe as stated, allow the dish to cool, and then store it sealed in the refrigerator. When ready to serve, transfer it to a baking dish and reheat in the oven at 350°F until hot, which should take about 15 to 20 minutes.

If you prefer not to make the entire dish ahead, you can peel and cube the sweet potatoes a day in advance and keep them submerged in water to prevent discoloration. Just be sure to pat them dry before using.

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