Thanksgiving just wouldn’t be the same without this side dish, made using my mother’s recipe. I can close my eyes and transport back to my childhood, watching as my mother lovingly tended to what remains my favorite Thanksgiving vegetable.
Melt the butter in a medium skillet with 2- to 3-inch-high sides, over low-medium heat. Add the sweet potatoes, fitting as many as you can in a single layer. Then arrange another layer over the first. Pour the water evenly over the potatoes. Sprinkle the brown sugar and cinnamon