Here, the sweet potatoes really shine. It's a little dressed up for a midweek affair, but the few extra steps look showier than the effort involved really warrants, and it's a pretty tasty result.
Peel and then thinly slice the sweet potatoes. Also thinly slice a large shallot, or two medium-sized ones.
Then covered the whole thing with foil and popped in a 400 degree oven for about forty minutes; then took off the foil, cranked the heat to 450 (as recommended by Smitten Kitchen), and managed to last about ten minutes before I couldn't wait anymore. Smitten Kitchen recommends twenty minutes, to get a nice crispy top on the potatoes, and that would probably be pretty delicious if you can hold out that long.
Instead, I scooped mine into a bowl (making sure to get that sticky buttery sauce from the bottom of the skillet), and sprinkled with some Italian parsley.