Cut into 2 inch thick slices and place in a large stock pot. Cover them with cold water. Place over medium high heat on the stove and bring to a boil.
Allow to simmer until they are fork tender; about 10 to 15 minutes. You don't want them to be super soft because we're not mashing them.
Drain the water and place the potatoes in a large 9x13 baking dish that's been sprayed with non-stick baking spray.
How to Prepare the Caramel Glaze
In a saucepan, melt the butter over medium high heat.
Stir in the brown sugar until combined.
Allow to boil for 5 minutes.
Carefully pour over the cooked potatoes.
How to Bake the Sweet Potatoes:
Cover with aluminum foil and bake in a preheated 350°F oven for 30 minutes or until hot.
Towards the end of the baking time, you can uncover the dish to allow the top to caramelize and develop a delicious crust.
Notes
How to Prep Ahead
If making these potatoes the day before Thanksgiving, prepare everything as stated except do not bake. Instead allow the potatoes with the sauce on top to come to room temperature. Cover with aluminum foil and place in the refrigerator.
The next day remove from refrigerator and allow to sit on top of the stove or kitchen counter for at least 30 minutes before baking as instructed above.