Spread apple butter over raw cubed sweet potatoes, paired with 2 more ingredients, into a glass baking dish for a comforting side dish that's my default when I don't know what to make

This oven baked 4-ingredient Amish apple butter sweet potato dish is the kind of comforting side I lean on when I’m staring into the fridge at 5 p.m. and don’t know what to make. It’s inspired by the simple, no-fuss cooking you find in Amish country—basic pantry ingredients, nothing fancy, just honest, cozy flavor. You simply spread apple butter over raw cubed sweet potatoes right in a glass baking dish, toss in two more everyday ingredients, and let the oven do the rest. The sweet potatoes turn tender and caramelized, and the apple butter melts into a glossy, spiced glaze that makes the whole kitchen smell like fall.

Serve these apple butter sweet potatoes alongside roast chicken, pork chops, baked ham, or even a simple skillet of sausages. They’re also lovely next to a big green salad and some warm dinner rolls if you’re keeping things lighter. For a holiday table, tuck them between the stuffing and green beans. I like to set out a small bowl of extra apple butter at the table so anyone who wants a saucier bite can add a spoonful on top.

Servings: 4

2 pounds sweet potatoes, peeled and cut into 1-inch cubes

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass baking dish with a little butter or oil so the sweet potatoes don’t stick.

Peel the sweet potatoes and cut them into roughly 1-inch cubes so they cook evenly. Add the raw cubed sweet potatoes directly into the glass baking dish, spreading them out in an even layer.

In a small bowl, stir together the apple butter, melted butter, and salt until smooth and glossy. This will be your simple glaze.

Pour the apple butter mixture over the raw sweet potato cubes in the glass baking dish. Using a spatula or the back of a spoon, spread the apple butter mixture over the potatoes, tossing and turning them right in the dish until all the cubes are well coated. Make sure you can see that most of the sweet potato surfaces are touched by the apple butter mixture.

Spread the coated sweet potatoes back into an even layer in the glass baking dish so they roast, not steam. If any apple butter pools in the corners, scoop it over the top of the potatoes.

Cover the glass baking dish tightly with foil and bake for 20 minutes to help the sweet potatoes soften.

Remove the foil, give the sweet potatoes a gentle stir to re-coat them in the apple butter glaze, and spread them back out. Return the dish to the oven, uncovered, and bake for another 20–25 minutes, stirring once more halfway through, until the sweet potatoes are tender when pierced with a fork and the edges are starting to caramelize.

Taste and adjust the seasoning if needed, adding a pinch more salt if you like. Let the sweet potatoes rest for 5 minutes so the hot glaze thickens slightly, then serve warm straight from the glass baking dish.

For picky eaters, you can cut the sweet potatoes into smaller cubes so they get extra soft and almost candy-like; kids often like them better that way. If your family prefers more savory flavors, add 1/2 teaspoon smoked paprika or ground cinnamon along with the salt to balance the sweetness of the apple butter. For a dairy-free version, swap the butter for olive oil or another neutral oil. If you like a bit of texture, sprinkle 1/4 cup chopped pecans or walnuts over the top for the last 10 minutes of baking so they toast without burning. To make it a one-pan meal, tuck a few seasoned chicken thighs around the edges of the glass baking dish (making sure they’re not completely covered by the potatoes) and bake until the chicken is cooked through and the sweet potatoes are tender. Leftovers reheat nicely in the oven or a skillet; if they seem dry, stir in an extra spoonful of apple butter before warming.