Got this incredibly sweet and tender holiday side from my grandmother and you will not believe it only uses 3 ingredients.

This cozy little dish has been on our holiday table since before I was tall enough to see over Grandma Ruth’s counter. She called it her “sweet potato candy,” and no one could believe it only used three ingredients. Thick rounds of sweet potato bake slowly in the oven, soaking up apple butter until they turn glossy and tender, with a rich, dark caramelized glaze that smells like every good memory of Thanksgiving and Christmas rolled together. It’s the sort of recipe you make when you want something special but don’t want a lot of fuss—perfect for busy holidays, church suppers, or any Sunday when you feel like bringing a bit of old-fashioned comfort to the table.

Serve these apple butter sweet potatoes warm, right in the glass casserole dish so everyone can admire that bubbling, dark brown glaze. They’re lovely alongside roasted turkey, baked ham, or a simple pork loin, and they sit nicely next to green beans, a crisp salad, or buttered rolls. For a more casual meal, pair them with grilled sausages or leftover rotisserie chicken. If you have a little left the next day, they’re wonderful reheated with a fried egg on top for breakfast or tucked next to a slice of meatloaf for an easy supper.

Servings: 6

3 pounds sweet potatoes, peeled and sliced into 1/2-inch thick rounds

Preheat your oven to 375°F (190°C). Lightly grease a 2- to 3-quart glass casserole dish so the potatoes release easily and the glaze doesn’t stick too much.

Peel the sweet potatoes and slice them into even 1/2-inch thick rounds. Try to keep the slices the same thickness so they cook at the same rate and become tender all the way through.

Spoon 1/4 cup of the apple butter into the bottom of the glass casserole dish and spread it into a thin layer. This gives the first layer of potatoes something to sit in and helps build that dark, rich glaze.

Arrange a snug, single layer of sweet potato rounds over the apple butter in the dish, overlapping the slices slightly like shingles. Scatter a few pieces of the salted butter over this layer.

Dollop and spread some of the remaining apple butter over the sweet potato layer, using about half of what’s left. You don’t need to be perfect—just make sure most slices get a bit of apple butter on or around them.

Repeat with another layer of sweet potato rounds, again overlapping them slightly. Tuck the remaining butter pieces over the top, then spread the rest of the apple butter across the surface, letting some drip down between the slices.

Cover the dish tightly with foil. Bake, covered, for 45 minutes, until the sweet potatoes are starting to soften and you can see the apple butter bubbling around the edges.

Carefully remove the foil, then use a spoon to gently baste the tops of the sweet potatoes with some of the bubbling apple butter mixture from the sides of the dish. Return the uncovered casserole to the oven.

Continue baking, uncovered, for 25 to 35 minutes, basting once more if you like, until the sweet potatoes are very tender when pierced with a fork and the apple butter has thickened into a glossy, dark brown, caramel-like glaze. The edges will look deeply colored and may bubble vigorously.

Remove the casserole from the oven and let it rest for at least 10 to 15 minutes. The bubbling will calm down, and the glaze will thicken further and cling to the sweet potato rounds. Serve warm straight from the glass dish, making sure to spoon plenty of the rich apple glaze over each serving.

If you like a little spice, you can stir a pinch of ground cinnamon or nutmeg into the apple butter before layering, though Grandma always said the apple butter carried enough flavor on its own. For a slightly less sweet version, use just 1 cup of apple butter and add a splash of water or apple cider to the bottom of the dish to keep things moist. If you only have unsalted butter, simply sprinkle a small pinch of salt over each layer of sweet potatoes to bring out their flavor. This recipe also works nicely with yams or a mix of orange and white sweet potatoes for a pretty contrast in the dish. To make ahead, assemble the casserole up to the point of baking, cover tightly, and refrigerate up to 24 hours; add about 5 to 10 minutes to the covered baking time since it will be starting out cold. Leftovers reheat well in a low oven, covered with foil, or can be gently rewarmed in the microwave, adding a spoonful of water if the glaze seems too thick. For a slightly fancier holiday presentation, you can fan the sweet potato rounds in tight circles in the glass dish so the vibrant orange and deep caramel colors show off beautifully on the table.