Drizzle thick molasses over raw sliced sweet potatoes, paired with 2 additional ingredients, into a glass baking dish for a comforting supper that disappears faster than anything else I cook

This oven-baked Amish-style molasses sweet potato dish is the kind of simple, comforting supper side that quietly steals the show. It leans on old-fashioned pantry staples: raw sliced sweet potatoes, a generous drizzle of thick molasses, and just two more everyday ingredients to bring everything together. You layer the slices right into a glass baking dish, pour the molasses mixture over the top, and let the oven do the rest. The edges caramelize, the centers turn tender and silky, and the whole pan tends to disappear faster than anything else I cook on a busy weeknight.

Serve these molasses sweet potatoes alongside roasted chicken, pork chops, or a simple meatloaf for a cozy, stick-to-your-ribs supper. They’re also lovely with baked ham or pan-fried sausages, because the sweetness of the molasses balances salty, savory meats so well. Add a crisp green salad or steamed green beans to round out the plate, and if you’re stretching dinner for guests, a basket of warm rolls or cornbread makes this humble dish feel like a Sunday spread.

Servings: 4

2 pounds sweet potatoes, peeled and sliced 1/4-inch thick

Preheat your oven to 375°F (190°C). Lightly grease a 2-quart glass baking dish with a little butter so the sweet potatoes don’t stick and the edges can caramelize nicely.

Peel the sweet potatoes and slice them into 1/4-inch-thick rounds. Try to keep the slices about the same thickness so they cook evenly.

Arrange the raw sweet potato slices in the prepared glass baking dish. You can shingle them in overlapping rows or simply spread them in an even layer—either way works, as long as they’re mostly in a single, snug layer.

In a small bowl or measuring cup, whisk together the thick molasses, melted butter, and salt until smooth and glossy. This is your simple Amish-style glaze that will soak into the potatoes as they bake.

Slowly drizzle the molasses mixture evenly over the raw sliced sweet potatoes in the glass baking dish, making sure to cover as many slices as you can. Use a spoon or spatula to gently nudge the slices so some of the glaze slips down between them.

Cover the glass baking dish tightly with foil to help the sweet potatoes steam and soften. Place the dish on the middle rack of the preheated oven.

Bake covered for 30 minutes, then carefully remove the foil (watch for steam). Spoon some of the bubbling molasses-butter mixture from the bottom of the dish over the top slices to baste them.

Return the dish to the oven, uncovered, and bake for another 20–30 minutes, or until the sweet potatoes are very tender when pierced with a fork and the edges look caramelized and slightly sticky. If they seem dry at any point, spoon more of the pan juices over the top.

Let the sweet potatoes rest for about 5–10 minutes before serving so the hot molasses settles a bit. Serve warm straight from the glass baking dish, scooping down to get plenty of the syrupy molasses from the bottom with each portion.

For picky eaters who are unsure about molasses, you can use half molasses and half mild honey or maple syrup to soften the flavor while keeping that old-fashioned feel. If your family likes a little spice, sprinkle a pinch of ground cinnamon or nutmeg over the sweet potatoes before drizzling on the molasses mixture (this technically adds another ingredient, but you can keep it optional). To make the dish dairy-free, swap the butter for an equal amount of neutral oil or coconut oil; the texture will stay soft and rich. If you prefer a less sweet side, reduce the molasses to 1/4 cup and add a splash of water to the mixture so there’s still enough liquid to coat the potatoes. For make-ahead prep, slice the sweet potatoes and arrange them in the glass dish earlier in the day, then cover and refrigerate; when you’re ready to cook, whisk the molasses mixture, drizzle it over the chilled slices, and add 5–10 minutes to the covered baking time. Leftovers reheat well in the oven, covered with foil, at 325°F until warmed through, and they’re wonderful tucked next to scrambled eggs for a cozy breakfast-for-dinner night.