I am thankful for simple, unadorned sweet potatoes. A medium sweet potato bakes in about 45 minutes with an aroma that takes me back to my grandmother’s kitchen. Grandma Della often baked one to enjoy with butter. You can bake them the day before Thanksgiving and dress them up or sassy them up the next day with brown sugar and marshmallows to your heart’s desire. They will keep at room temperature in their skins, making them convenient throughout the year. 6 medium to large sweet potatoes (allow at least one per two persons) ¼ to ½ cup butter, if desired Brown sugar about ¼ to ½ cup, if desired Marshmallows or marshmallow cream Maple syrup or honey Pecans or walnuts →Set oven at 375 or 400 degrees. Wash potatoes and place on a foil-lined baking sheet. They will bake on the bare oven racks but tend to drip caramelized liquid during final stages of baking — which can mess up an oven. Serve steamy hot and plain, cut in half with skin intact, or let them cool slightly, scooping out flesh with a spoon. →Place this aromatic orange potato in a buttered heat-proof dish, mashing it with a fork, if you like. Top with about ¼ cup of melted butter and other topping or combination of your choice. Maple syrup or honey can be drizzled over the top, and chopped pecans or walnuts sprinkled on to finish the dish. →Bake or reheat in a 350-degree oven, loosely tenting the potatoes to keep them from drying out. Spray underneath side of foil with cooking spray or use nonstick foil to keep foil from sticking to marshmallows or potatoes. Bake for 20 to 25 minutes just until heated or marshmallows melt, if adding them. →If refrigerated overnight, let potatoes come to room temperature for more efficient baking. →Cook’s notes: Sweet potatoes are the easiest of the do-ahead side dishes. Use leftover sweet potatoes to make sweet potato biscuits. →Source: Sherrel Jones.