Thanksgiving Sweet Potato Casserole

3 pounds sweet potatoes (about 6 medium potatoes), peeled, halved lengthwise, and halves cut crosswise into ¼-inch slices

5 tablespoons maple syrup

½ cup hot water

3 tablespoons unsalted butter, melted

1 packet (½ ounce, about 2 tablespoons) Butter Buds butter-flavored mix

1 tablespoon grated fresh ginger or 1 teaspoon dry ground ginger

¾ teaspoon salt

¼ teaspoon cayenne pepper

1 tablespoon cornstarch

2 tablespoons cold water

Place the oven rack in the middle position and heat oven to 375 degrees. Lightly spray a 9-by-13-inch baking dish with vegetable oil; set aside.

Over high heat, bring a large pot two-thirds full of water (there should be enough water to cover the sweet potatoes by at least 1-inch) to a boil. Add sweet potato slices, return to a boil and cook until bright orange and they can just be pierced (but do not break apart) with a sharp knife or fork; about 4 to 5 minutes. Drain potatoes well and transfer to the prepared baking dish.

Add maple syrup, water and melted butter to a mixing bowl and whisk to combine. Add Butter Buds, ginger, salt and cayenne and whisk until Butter Buds dissolve; set aside.

In a small bowl mix cornstarch with 2 tablespoons cold water until dissolved, then whisk into butter mixture; pour over sweet potatoes and toss to coat well.

Cover dish tightly with foil and bake until liquid is bubbly, about 50 minutes. Remove foil, stir potatoes gently, and bake until liquid thickens to glaze potatoes, about 10 minutes longer. Cool slightly and serve hot or at room temperature.

Serves eight to 12.

Nutrition values per serving (assumes 12): 137 calories (21 percent from fat), 3.2 g fat (1.9 g saturated), 26.4 g carbohydrates, 3.4 g fiber, 1.3 g protein, 8 mg cholesterol, 158 mg sodium.