1 medium-large sweet potato per serving
salted water, to cover (1 teaspoon salt per quart)
4-6 tablespoons sugar (or to taste)
4 tablespoons butter
2 tablespoons maple or agave syrup (optional)

Boil potatoes covered with water until tender (about 20 minutes) and they can be pierced easily with the tip of a knife. Drain and allow to cool long enough so that they can be peeled. Slice into 1/2 inch slices (the disk slicer of a food processor may be used).

Butter a casserole dish or disposable aluminum loaf pan. Add a layer of the sliced potatoes; sprinkle lightly over the potatoes a little sugar or brown sugar. Arrange another layer of potatoes over the first layer, then another sprinkling of sugar, and finally a few pats of butter on top. A drizzle of maple syrup adds a nice flavor.

The potatoes are already cooked, so put them in the oven just long enough to brown, about 15-20 minutes in a preheated 375°F oven.

Submitted by: Belle